for family meals :
is a Raymond Blanc recipe for Wheat free Bread.
This is what Raymond Blance had to say:
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.
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.
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".
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
the oven to 180ºC.
the yeast into the warm water and sugar until it dissolves.
all of the other ingredients into a bowl and mix them
well to ensure that you break up any lumps.
a well in the flour and stir in the water, sugar and
yeast with awooden spoon.
not use an electric mixer as this will make the batter
to mix until you achieve a creamy consistency.
a medium sized loaf tin with oil and polenta.
the mixture in the tin and put it into the oven immediately.
for 1 hour until well risen, golden and crusty.
to a wire rack to cool.
1 medium loaf
adapted from the crusty plain bread in Rita Greers Gluten
free cooking, Thorsons 1983)