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| Same recipe, but Coori flour on left and Doves Farm on right |
I always struggled a bit with gluten free bread as it tends to need more of a batter type consistency and, for me, part of the joy of making bread was in the kneading. Even in the 4 years since Mini Monster had to cut out wheat too, as well as the huge improvement in ready made breads (although most still contain egg, milk, soya or chickpea, all of which we still have to avoid), there has been an improvement in flour mixes available, with many having more elasticity even without the gluten.
One of the downsides to wheat/gluten free baking is that the huge variety of flours now available all have different properties, this makes generic recipes more difficult to follow as some require more or less fluid than the recipe suggests. The difficulty with my job is we're not supposed to recommend specific brands, or if we do, we have to give more than one example of a particular product.
While I've been a bit lax at posting recipes over the last year and a half, anyone who follows me on Twitter will know I've developed a love affair with Coori flour mixes, however, these are not readily available so I made this recipe with Doves farm White Bread Flour too (I had also meant to do a batch with Bakels White Bread mix too, but don't have any at the moment) just so you have a more accessible option. They may look very different, but both taste good, which is the main thing…
For 12 buns
400g Coori Puff Pastry Mix or 380g Doves Farm White Bread Flour, plus 20g Arrowroot
30g sugar (I used light muscovado)
2tbsp Mixed Spice
260mls Milk Substitute (hand hot)
2tsp Dried Yeast
100g Dairy and Soya Free Spread
150g chopped dried fruit/chocolate chips
75g Wheat Free Flour plus Milk Substitute mixed to smooth paste that just holds it's shape, for crosses
2tbsp Caster sugar and water to glaze
Sprinkle yeast onto the warm milk substitute, stir and set aside for 5 minutes.
Place flour, sugar and spices in a bowl.
Stir in the frothed yeast mixture with a blunt knife. Once it's come together, knead gently to form a smooth ball (you may need a little extra flour if too sticky, but don't be tempted to add too much).
Cover and set aside in a warm place to rise for 30mins.
Knead again, then roll out to a large rectangle (I do it on cling film to proven cross contamination from worktop or rolling pin).
Spread on half the dairy free spread, then fold the dough into thirds.
Re roll and repeat. Fold and roll another couple of times until the spread stops oozing out (you can just knead it again, but don't add too much flour).
Add the dried fruit and knead in.
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| These had dried sour cherries and chocolate chips |
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| These were apricot, candy peel and chocolate chips |
Divide the mixture and shape into balls and place on a greased baking tray. Oil the tops and cover lightly with cling film, set aside to rise.
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| Add caption |
Mix the flour and milk substitute to a thin paste. Put in piping bag (or a greaseproof paper cone). Pipe crosses onto the tops of the risen buns.
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| Mixture for my crosses was a little too thick this year... |
Bake at 200-220ºC for 25 mins (I don't think my oven is hot enough at the moment, so turned the temp up to 220, but that may be too hot in some) or until nicely browned.
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| Unglazed |
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| Glazed |
Dissolve the sugar in a little boiling water and brush on the buns as soon as they come out of the oven. Put them back in for a minute to 'set' the glaze.
Eat warm from the oven, or split them and toast them (isnseparate toaster, or in a toaster pocket to prevent cross contamination).
