Bread

Ingredients:

1⅓ cup &1 tbs. water (350 ml)
1½ cup maize corn flour (215g)
⅔ cup rice flour (110g)
⅓ cup Orgran GFG (50g)
2 tbs. raw sugar (24g)
1½ tsp. salt (6g)
3 tbs. Oil
1 tbs. milk powder
1 sachet (Tandaco) dry yeast (7g)

Method:

1. Mix all dry ingredients together in a bowl.
2. Add water slowly and stir through until all ingredients are well mixed.
3. Pour into a prepared oven dish and stand in warm place for 15-20 minutes.
4. Place in the preheated oven and bake for 35-40 minutes.
5. Stand for 2 minutes before transfer onto a wire rack to cool.

Makes 1 loaf.

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Preparation:

Preheat oven to 180ºC (355ºF)
Grease oven safe dish

White Bread For Bread Machine

Ingredients:

1½ cup cold water (375ml)
3 tbs. vegetable or Canola oil
2 tsp. salt (8g)
2 rounded tbs. raw sugar (24g)
1 1/4 cup & 2½ tbs. maize corn flour (200g)
½ cup & 2 tbs. rice flour (100g)
½ cup & 2 tbs. Orgran GFG (90g)
2 rounded tbs. milk powder
1½ tsp. (1/2 sachet) dry yeast (3.5g)

Method:

1. Place all ingredients in baking pan in the order listed.
2. Insert baking pan, close lid and plug in.
3. For “REMINGTON” Bread Machine select setting “1” for 1.0 lb white bread.
4. When mixing begins, (after 6-8 minutes, not before) use a plastic spatula and scrape flour/batter from around the sides to ensure consistent mixing.
5. Batter should resemble a thick, mashed potato consistency.
6. To make a golden brown crust, when mixing process is completed, lightly spray the top of batter with vegetable oil.
7. Press START.

When loaf is baked, remove from machine as soon as possible and cool on cake rack for half an hour before slicing.

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Preparation:

Remove baking pan; attach kneading blade .

Orgran Plain Flour & Gfg White Bread (For Bread Machine)

Ingredients:

1⅓ & 1tbs. cold water (350ml)
2 tbs. vegetable or Canola oil
1½ tsp. salt (6g)
2 tbs. raw sugar (24g)
3 cups Orgran Plain Flour (360g)
⅓ cup Orgran GFG (50g)
2 tbs. milk powder
1¼ tsp. dry yeast

Method:

1.   Place all ingredients in baking pan in order listed.
2.   Insert baking pan, close lid and plug in.
3.   Select setting “1” for 1.0 lb white bread.
4.   Press START.
5.   When mixing begins, (after 6-8 minutes, not before), use a plastic spatula and scrape flour/batter from around the sides, assisting knead, to ensure consistent mixing by getting rid of any lumps.

Batter should resemble a thick mashed potato consistency.

When loaf is baked, remove from machine as soon as possible and place on cooling rack for about half an hour before slicing.

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Preparation:

Remove baking pan;
attach kneading blade.

Bread Wrap (Pita Bread Style)

Ingredients:

1 cup warm water (250ml)
1 cup & 2½ tsp. maize corn flour (150g)
3 tbs. vegetable or Canola oil
½ cup & 2 level tbs. rice flour (100g)
1 tsp. salt (4g)
⅔ cup Orgran GFG (100g)
1 rounded tsp. of dry yeast

Method:

1. Sift all dry ingredients into a large bowl.
2. Add the oil and work into the mixture of dry ingredients.
3. Gradually stir in 1 cup of lukewarm water, mixing until a soft dough form.
4. Transfer the dough to a lightly floured surface and knead for 4-5 minutes until any excess moisture has been absorbed.
5. Cover with a clean tea towel and leave to rest for 30 minutes.
6. Meanwhile, line a large piece of foil with paper towels to keep the pita bread hot when cooked.
7. Cut the dough in half and divide each half into four equal balls.
8. Cover with a clean tea towel to prevent them from drying out.
9. Heat a non-stick frying pan over medium heat.
10. Meanwhile, flatten one ball of dough between your palms, lightly dust with flour, then roll out and cut with a cutter 15 cm round (or 11cm for a small pita).
11. Place the dough on the hot pan and cook for 30 seconds, then turn and continue cooking until bubbles begin to appear on the surface.
12. Turn again, pressing the edges down gently to encourage the pita to puff up, and continue cooking until brown patches appear on the underside.
13. Wrap the cooked pita in the foil and continue making the others in the same way.

Makes 4 pieces

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Sultana Tea Bun

Ingredients:

1¼ cups fresh milk (315ml)
1½ cups maize corn flour (215g)
½ cup rice flour (85g)
½ cup Orgran GFG (75g)
100 g margarine
½ cup raw sugar (115g)
½ tsp. Salt (4g)
1 fresh egg
4 tsp. gluten-free baking powder (16g)
1 tsp. mixed spice or cinnamon
½ cup sultanas (90g)

Method:

1. Mix dry ingredients (except sugar) in a large bowl.
2. Rub margarine through mixture to fine crumbs.
3. Combine sugar, milk and beaten egg in a separate bowl.
4. Place liquid mixture into bowl with dry ingredients and mix well.
5. Spoon mixture into the greased cake tin.
6. Allow to stand for approximately 25-30 minutes and cover with a clean tea towel.
7. Bake for approx. 40 min-1hr or until cake is golden brown.

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Preparation:

Preheat oven to 170ºC (340ºF)
Grease cake tin.
Lightly beat the egg

Bagels

Ingredients:

½ cup &1 tbs. & 2tsp.milk (150ml)
¾ cup maize corn flour (100g)
⅓ & 1tbs. &3tsp. cup rice flour (70g)
½ cup & ½ tbs. Orgran GFG (80g)
1 fresh egg
2 tsp. raw sugar (6g)
½ tsp. salt
1tbs. vegetable or Canola oil
1 tsp. gluten-free baking powder (4g)
2 tsp. dry yeast

Method:

Dough can be made by hand or bread making machine.

In bread making machine:

1. Remove baking tin; attach kneading blade.
2. Place all ingredients (except ingredients for sprinkle) in baking pan in order listed
3. Insert baking pan, close lid and plug in.
4. Set for white bread “Dough” stage. Press START.
5. When mixing begins, after 6-8 minutes, not before, use a plastic spatula and scrape flour / batter from around the sides, assist knead, to ensure consistency mixing.
6. Batter should resemble a thick mashed potato consistency.
7. When the dough is ready (approximately 10-115 minutes), remove from the bread machine.
8. Transfer the dough to a lightly floured surfaced and if necessary knead for 3-4 minutes until any excess moisture has been absorbed.

Mixing by hand

1. Combine all dry ingredients into a mixing bowl (except ingredients for sprinkle).
2. Form a well in the middle, add milk slowly and mix until soft dough form.
3. Knead the dough until smooth and any excess moisture has been absorbed.

Once dough is made, this is how you can turn them into bagels !

1. Cut into 8-10 equal pieces. Roll each piece between your palms to form a thin rope, about 20cm / 8inch in long with tapered and overlapping. With moistened fingers, pinch or lightly knead the joined ends so the circle is securely fastened.
2. Set the bagels in a warm place to rise and cover them loosely.
3. Preheat the oven to 180 ° C (355 ° F)
4. While they are proving, bring about 2.0L of water to boil in a deep saucepan and add 1 tbs. of sugar.
5. When the bagels have risen, for 15 minutes, drop one or two bagels at a time into the boiling water. Handling them as gently as possible so they do not deflate. They will rise too surface of the water and swell up.
6. Cook for 1 minute, then turn them over and let them cook for 3 minutes longer.
7. Remove the bagels and drain over the water.
8. Then place the bagels on an un-greased baking sheet.
9. Beat the egg white with water and brush over the bagels then sprinkle with sesame or poppy seeds or coarse salt.
10. Bake for 20 – 25 minutes or until golden brown.

Serving suggestions: Why not add smoke salmon, cream cheese and dill to the inside of your bagels. OR

Include a vegetable antipsto with capsicum, zucchini, pesto and boccochini.

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For sprinkle:

1 tbs. raw sugar (12g)
egg white from 1 egg
2 tsp. water (10ml)
50g sesame seed or poppyseed or coarse salt