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Recipe for family meals :

Simple Bread

This is a Raymond Blanc recipe for Wheat free Bread. This is what Raymond Blance had to say:

"I often welcome people with wheat allergies to the Manoir, in fact the husband of our florist is a case in point so in the early stages I had someone to go to for advice.

A recipe for Rye bread will always I'm afraid be a lot heavier than ordinary bread but this is not to say that it is less enjoyable.

One of the breads that I love the most is the black rye bead of Russia.The fact that I generally have it with lashings of caviar and sour cream of course helps, but I've gotten to that age now when I like to treat myself".


4 slightly heaped tsp of fresh yeast
250 ml warm water
1 tsp raw cane sugar
25 g soya flour
115 g potato flour
20 g ground hazelnuts
20 g chickpea flour
2 tsp dried pectin
2 pinches sea salt
2 tsp vegetable oil

  • Preheat the oven to 180ºC.
  • Mix the yeast into the warm water and sugar until it dissolves.
  • Place all of the other ingredients into a bowl and mix them well to ensure that you break up any lumps.
  • Make a well in the flour and stir in the water, sugar and yeast with awooden spoon.
  • Do not use an electric mixer as this will make the batter too tough.
  • Continue to mix until you achieve a creamy consistency.
  • Line a medium sized loaf tin with oil and polenta.
  • Place the mixture in the tin and put it into the oven immediately.
  • Bake for 1 hour until well risen, golden and crusty.
  • Transfer to a wire rack to cool.

Makes 1 medium loaf

Raymond Blanc

(Recipe adapted from the crusty plain bread in Rita Greers Gluten free cooking, Thorsons 1983)