As Bob is here longer now the schools are on holiday he needs snacks as well as tea and breakfast and rather than buy stuff that he is not keen on but eats cos he has little choice I prefer we make stuff that he prefers.
The recipe on the back of Doves Farm Gluten and wheat free Brown bread flour adapts well to Bob's needs.
350 ml warm milk
1 teaspoon cider vinegar
6 tablespoon sunflower oil
2 teaspoon egg replacer mixed with 4 tablespoon warm water ( recipe calls for 2 eggs)
mix the wet ingredients together and place in bread maker
combine 450g flour
1 teaspoon salt
2 tablespoon sugar
and 2 teaspoon yeast
and add to top of bread maker
Place onto dough setting. This with the eggs replaced does not make for a nice loaf, but if you are using eggs then you could make this on a quick programme.
Once dough setting is finished shape into rolls and place onto a greased tray, cover with a plastic bag and leave in a warm place to rise. Cook for approx 20 mins at 200 oC.
This does not make for the prettiest rolls but they are perfectly edible.
100ml rice barn oil
100g coconut sugar
2 teaspoon egg replacer mixed with 4 tablespoon warm water
add above to a large bowl and mix together, add a few handfuls of raisins and 200g gluten free flour
Makes approx 16 small cakes. The mixture looks very wet and oily when raw, do not be tempted to add more flour to "compensate" as the end result once cooked is "normal"
Bob put them in the cake cases, they look more like rock buns than cakes, but taste like cakes.
The highlighted items were supplied by Healthy Supplies but the recipes and ideas are my own.