The Living Force
Trevrizent said:I’m glad that you liked this bread. I now make a smaller version, with similar proportions. In terms of rising, the second recipe,rising slightly more, but not by a lot. Ghee will improve the keeping time and add a little more flavour to the original recipe you used. I enjoy both versions of the bastible bread. :D I make both versions using the cake tin within the casserole.Ingredients
1 3/4Cup (255g) Buckwheat flour
1/4Cup (33g) Tapioca flour
1tsp bicarbonate of soda
1 1/2tsp cream of tartar
1tbsp butter, or ghee
1 egg lightly beaten – or left out for the egg free version
¾ Cup rice plus 1tbsp (205ml) rice milk or goats milk – or for the egg free version, ¾ Cup plus 2tbsp plus 1tsp (225ml)
You can use less liquid to make a dough that can be ‘shaped’, can cut a deep cross on it and prick the centre of the quadrants ‘to let the fairies out’. However, the sloppier the mix the better it is for Gluten-free flours.
As this Soda bread uses a smaller amount of flour, a 6in (15cm) cake tin was greased and lined with baking paper and place inside greased and lined 9.5in (24cm) casserole. The combination was preheated in the oven at 230C/450F/Gas Mk 8.
The dry ingredients were mixed in a large plastic food bag, and thoroughly mix by tossing around the flours in the bag. The flour mix was emptied into a large mixing bowl.
The lightly beaten egg was then incorporated into the flour mix, followed by the milk.
The mixture was poured into the hot cake tin inside the casserole, the lid put on, and baked for 20mins or until a skewer comes out clean.
Do you cook it at 450F? Wow, that's hot!! What's the purpose of using a double pan? Do you cook it the same amount of time in a regular pan without a lid? I don't have a casserole dish that a pan would fit in. Bicarbonate of soda is baking powder, right?
Thanks, I've never baked before..