Gluten-free raisin bread (bake without oven)
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basic recipe: gluten-free raisin bread
on the stove.
Based on a Poffert
(cauldron cake, Jan in the pocket or brother) cooked in a poffertpan.
If you have a stainless steel baking pan
Sprinkle little gluten flour, corn meal
or bread crumbs
in the form.
Excess flour and shake out can be used in the batter.
Use at the bottom of the mold Baking & Cookie Sheets.
The sides do not need to be covered for you since coming easily to create the bread loose with Spatula.
350g fine white (Biological) cornmeal
150 grams of yellow corn flour
17 grams of psyllium
, or 10 grams ( organic) guar gum
6 grams Baking soda
175g raisins and / or currants
First flour mix well.
7-Up (760 ml) (or sparkling water with 1 teaspoon of vitamin C powder
Egg (1 whole)
Oil (15 ml)
Mix until a smooth batter (like cottage cheese or slightly thicker)
(Greased) baking up 3/4 filling and smoothing.
Lid on or baking paper
Pour the (hot) water into the bowl until it just can not drink in the form.
Place it in a pan or baking dish with a lid. (Not shown in the picture)
1 hour and 15 minutes to one and a half hours, keeping just to the boil with the lid on.
Loosen the edges and pour out the form.
All supplies can be found here
Comments and your own recipes are welcome.
Recipe and pictures created by Ellie Hendriks
May be taken by indicating:
gluten-free recipes www.ordersnoborders.com