Hi everyone and hope you are all enjoying this lovely non summer we are having. I did manage to get a gorgeous photo of a beautiful red sky that I posted on my Facebook this week but sadly I had to leave the BBQ in the cookery school as the promised ‘red sky at night shepherds delight ‘did not materialise for us here at Ballyknocken.
But despite rain, wind and cold we are still managing to keep happy and busy in the cookery school with some fabulous classes every weekend, our wonderful corporate groups during the week for team building and those all important private parties that we love hosting for special occasions.
As you know I have been really looking at healthy food and healthy living the past few months so this week I would like to share a gorgeous recipe for Sundried tomato loaf that is gluten free and suitable for those with celiac disease and all those who favour a gluten free lifestyle.
Gluten is a protein found in wheat that gives elasticity to dough, helping it to rise and keep its shape. it is a combination of gliadin and glutenin, which is joined with starch in various grains. Gliadin is what caues bread to rise and glutenin is the major protein in wheat flour, so when people with Celiac Disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine.
This recipe therefore is a perfect alternative for those bread lovers who can’t eat the everyday bake products. It really does taste delicious too, straight from the oven with some lovely melted butter.
SUN-DRIED TOMATO GLUTEN-FREE LOAF
PAGNOTA SENZA GLUTINE AI POMODO R IN I SECCHI/ MAKES 1 X 900G LOAF
The holy grail of recipes is one that is versatile, and t is ticks that box nicely. I transform this
into a sweet loaf, depending on my mood, by reducing the salt to a pinch and leaving out the sundried
tomatoes, rosemary and celery salt. Add chopped apricots that have been soaked in water
or a drop of brandy, dried cranberries, white chocolate drops and 1 teaspoon of sugar, and you
instantly have a wonderful breakfast loaf.
TO ACTIVATE THE YEAST:
1 tbsp caster sugar
11/2 tsp fast action dried yeast
250ml warm water
FOR THE DOUGH :
220g good-quality gluten-free flour
100g mashed potatoes
60g coconut flour
1 egg, beaten
2 tbsp rapeseed oil
2 tbsp finely chopped sun-dried
11/2 tsp finely chopped fresh rosemary
1 tsp salt
1/2 tsp celery salt
1 tbsp melted butter
1 Pour the sugar and yeast into a small bowl and stir in the warm water. Let it stand for 10
minutes. When the yeast is frothy, it’s ready to use.
2 Place the gluten-free flour, mashed potatoes, coconut flour, the beaten egg, rapeseed oil,
sun-dried tomatoes, rosemary, salt and celery salt into the bowl of a mixer fitted with a
dough hook. Turn the mixer on to low and add the activated yeast. Mix to form a soft,
pliable dough, adding a little more flour or water if necessary. Increase the speed to
medium and knead for 3 minutes.
3 Line a 900g (2lb) loaf tin with parchment. Using a spatula, transfer the dough into the
prepared tin and carefully level the top. Brush the top with the melted butter. Cover
loosely with plastic wrap and leave to rise in a warm place for 25–30 minutes.
4 Preheat the oven to 200°C/fan 180°C/gas 6.
5 Remove the plastic wrap and bake in the oven for 35–40 minutes. To check that it’s
cooked, tap the base of the loaf – it should sound hollow. Remove from the loaf tin to cool
on a rack.