| Roberts' GF Plain Flour | 500g | 17.5oz |
| Roberts' Soy Crunch | 50g | 1.75oz |
| Dried Yeast | 7g | .3oz |
| Sugar | 1.5g | .05oz |
| Tepid Water | 60ml | 2oz |
| Cold Water | 250ml | 9oz |
| Boiling Water | 180-250ml | 6-9oz |
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| NOTE: The breads tend to be a little heavy and cakelike in texture. For different textures and flavours: ROBERTS' Soy Grits; Ground Nuts; Sesame; Poppy or Caraway Seeds; Ground Rocksalt; Cinnamon; Nutmeg; Ginger can be sprinkled on top or mixed through the loaf. | | |
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Combine dried yeast, sugar and water. Leave in a warm place for approx 10 minutes until the yeast mixture forms froth on top. Sift flour into large mixing bowl and add Soy Crunch. Add combined cold milk and boiling water to the prepared yeast mixture. Add to dry mixture, mix on low speed in a food processor until combined then on medium/high for approximately 3 minutes. Place bread mix in a lightly oiled 23cm x 13cm (9inch x 5inch) loaf tin. Prove bread mix in a warm place for 30-40 minutes to rise. Bake in a moderate oven at 200°C (395°F) for 20 to 40 minutes. |
Domestic
/ Recipes / Gluten Free