The Best Gluten Free Bread

The Best Gluten Free Bread

This simple recipe for Gluten Free Bread is so easy to make in a thermal cooker. There is no kneading or waiting for it to rise like conventional bread.

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The Best Gluten Free Bread
Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
The Best Gluten Free Bread
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
The Best Gluten Free Bread
Votes: 1
Rating: 4
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Rate this recipe!
Instructions
  1. Mix together the flour, salt, yeast and sugar.
  2. In a bowl beat the milk, vinegar and egg together.
  3. Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  4. Cut a piece of greaseproof paper to line the bread tin.
  5. Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  6. Add the batter to the bread tin and leave the lid off.
  7. In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  8. Place the bread tin on a trivet in the inner pot.
  9. Put the lid on the inner pot.
  10. Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  11. After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  12. Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  13. Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  14. Put the inner pot on a heat source and bring back to the boil.
  15. Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  16. Turn off the heat and place the inner pot into the insulated outer container.
  17. Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  18. Once cooked remove the tin from the inner pot and carefully take off the lid.
  19. Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
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Saffron Chicken Curry

A Golden Saffron Chicken Curry

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A Golden Saffron Chicken Curry
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Saffron Chicken Curry
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Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Saffron Chicken Curry
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Add the saffron to the warm milk and set aside.
  2. Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
  3. Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
  4. Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
  5. Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
  6. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
  7. Cooking the rice in the top pot.
  8. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  9. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  10. Put the lid on the top pot and shut the lid of the outer container.
  11. Leave to thermal cook without power for a minimum of 2 hours.
  12. Serve with nan bread. You can also add a vegetable curry on the side.
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