For those of you who follow me on Twitter, Instagram or Facebook you may have spotted the pile of new recipe books that I have acquired over the last few weeks!
The first one to arrive for me to review was Clean Cakes by Henrietta Inman, a beautiful book full of inspirational gluten, dairy and refined sugar recipes and fabulous photography!
There are so many mouth watering recipes in there I don’t know where to start! The only downside is the long list of ingredients needed for most recipes, but that said, the resulting products look more than worth it!
Being on the low FODMAP diet means that most of the recipes are not suitable for me at the moment. However, if you are not on the low FODMAP diet but have to avoid gluten and/or dairy and would like to cut down on refined sugars without compromising on taste then this is the book for you!
It has a wonderful introductory section where it introduces you to the gluten, dairy and refined sugar alternatives, explaining in a hugely positive manor how to get by without these ingredients. It also provides you with basic recipes for nut milks, nut butters, nut creams, pastry and refined sugar-free jam, and discusses why soaking and dehydrating nuts, seeds and grains can be beneficial to your health. It is a facinating read, even for me who confesses to thinking I know everything about this!
It is a book that will be brought down from the shelf on a regular basis for inspiration and information, and I couldn’t help being drawn to the wholegrain gluten-free bread recipe before putting the book on the shelf!
The photos drew me in, but also the ease with which it could be made and the fact that it lacked yeast…something that I don’t really get on with.
I weighed out all the flours whilst I was making tea on Tuesday and added the liquid, leaving the mixture to rest over night. In the morning, I added all the other ingredients and placed it in the oven. By the time the kids went to school there was a fresh loaf of delicious bread sitting on the counter, and I can happily report that 3 days on it is still soft!
I am so impressed by the first recipe I made that the publisher (Jacqui Small) has kindly agreed for me to reprint it here. They have also offered me a copy of the book to give away to my readers!
So, if after seeing the recipe you fancy trying to grab a copy then enter your details in the box under the recipe…the more entries you make the more chances you have of winning!
The book is officially released on the 18 February, so by entering my competition you will be able to get a copy before it is officially for sale! Good luck!
Go-to Wholegrain Gluten Free Bread
- 25 g buckwheat or brown rice flakes I used oats as I didn't have these
- 150 ml almond milk
- 1 tsp apple cider vinegar
- 90 g teff flour
- 75 g brown rice flour I used sorghum
- 75 g buckwheat flour
- 1 tsp sea salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 40 g sunflower seeds
- 1 1/2 tsp EVCP rapeseed oil I used coconut oil, plus extra for greasing
- 15 g unsulphered molasses
- 1/2 tsp xanthan gum I used psyllium
- 2 eggs
- Preheat the oven to 170 degrees/gas mark 3.
- Grease a 17 x 10 x 6.5cm deep loaf tin with a little rapeseed oil, line the bottom with baking parchment and then cover the bottom and sides with the buckwheat or brown rice flakes, swirling around in the tin to coat well. A lot of the flakes will not stick so pour these out and reserve for the top of the loaf
- Mix the almond milk with the vinegar to make a buttermilk-like liquid. Set aside
- Combine the flours with the sea salt, bicarbonate of soda and baking powder and whisk lightly to evenly combine the ingredients and disperse any lumps. Add the sunflower seeds
- Add the oil, molasses and xanthan to the milk and mix with a hand-held blender. Do not overblend, you just need to pulse the blender a few times to mix the liquids and dissolve the gum.
- Whisk in the eggs then add this mixture to the dry ingredients, stirring until everything is well combined
- Pour into the tin, smooth the top with the back of a spoon and gently shake the loaf to get rid of any air bubbles.
- Top with the remaining flakes, pressing them into the dough slightly
- Bake for 20 minutes then turn down the oven to 150 degrees/ gas mark 2 and bake for a further 10 minutes
- Using an oven glove, turn out the loaf, putting it upside down on a baking tray, and bake for a final 10 minutes. A skewer inserted into the centre should come out clean, and when tapped on the bottom the loaf should sound hollow and feel light
- Enjoy this loaf when fresh, or it will keep for up to five days and freezes well too
- It toasts superbly and I recommend toasting it to bring out its full flavour
Recipe extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).
If you would like to win a copy of this wonderful book enter my giveaway by following the instructions in the box below…
The giveaway is open to over 18’s who are UK residents. The winner will be picked at random and will have one week to provide a postal address once contacted. The prize will be fulfilled by Jacqui Small publishers.