Sue's Alternative Bread

On a recent Facebook discussion with a jewellery making friend (whose link to her own VANILLA ROOM website is in the menu section on the left) I was talking about a wheat, bleached wheat and gluten free bread substitute I make.

Disclaimer. This recipe works for me and If you have food allergies, please feel free to pass on this link or copy it for your own recipe book. Please though, check with your own doctor that you are not allergic to any of the ingredients listed below. It is YOUR responsibility to ensure this recipe is safe for you. Thank you.

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Here is a recipe which I use as an alternative to bread. I have messed around and adapted bits along the way and every now and then I add ingredients to change the taste, but as much as I change it - it still remains a perfect alternative to bread. It is perfect for wheat, bleached flour and gluten allergy sufferers.

This is what I bought ..

All flours come from the WELL BEING range (in Sainsbury's if you are in the UK) and the "plain flour" is in fact a mixture of, rice, potato, tapioca, maize and buckwheat.

Gently heat a griddle or large frying pan and put in it a light dusting of one of the flours above.

Take 3 heaped tablespoons of flour. Which one? I have mixed all three, used 2 of one and 1 of another ... The "plain" flour is lighter in texture, the gram, the heaviest.

To this I add 1/2 tsp gluten free baking powder and 1/2 tsp salt.

Put 1/2 mug/large cup of milk in the microwave and to this I add 1/2 tsp of lemon juice to sour the milk. Warm the milk just a little ...

Make a well in the bowl of flour ...

Add enough milk to make a nice pastry like dough, not like a wet cake mixture. If you add too much milk just add a bit more flour. Kneed lightly and then form into a flat circle and put on the griddle/frying pan. (It's all very much hit and miss but this is what makes it your own ...)

Cook gently on one side and when it looks gently brownish underneath, turn over and cook the other side. Each side takes about 7 to 8 minutes. If yours looks a bit uncooked, just turn up the heat a bit but keep an eye on it as it can burn easily.

When cooked, take from the pan and put on a cloth and cover for a few more minutes. I do this just to make sure the inside is cooked all the way through.

The quantity is more than enough for me in one sitting, usually I can't eat it all in one go. I have added a tablespoon of sugar to previous mixtures for a sweet bread to go with jams. I am thinking of adding banana to my next lot .. I wonder what this will taste like!?! I think if you are a diary allergy sufferer too, soya milk might work though I haven't tried it as I am allergic to soya. Water of course can be used but I suggest more flavouring, like herbs?

I have mine with soups and with cheese ... and you know what? I actually like it! It goes hard if left over night so I make a fresh batch each time I need it but it's such a quick and enjoyable process, it's well worth it.

Enjoy!
Sue xxx

21 May 2011