Gluten Free British Bakels Multiseed Bread Mix Review

Bread. The enemy.

Bakels, gluten free, bread mix, review
Well, to be honest – it’s actually not too bad anymore really, my results of making gluten free bread towards the end of last year and into 2015 have significantly improved; I think the River Cottage course I attended was invaluable. If you miss baking bread, or having that fresh loaf in the house- definitely get on a course.

I’ve always had struggles with bread mixes, doughy centres, weird tastes and some simply not rising during proving time and in the oven.

British Bakels are new to the gluten free bread mix scene. They kindly sent me a pack of their new Multiseed Brown Mix to try, so i took a deep breath and remained positive as i read the packet.
Unlike other bread mixes this one required you to add yeast yourself- which I think is a positive thing. Making sure yeast is completely fresh and in date is key to getting a rise here, and I have a feeling some of the mixed in yeasts may lose their ‘umph’ after some time on the supermarket shelf.

British Bakels, Gluten Free, Multiseed

I popped the bread mix contents into my mixer with the yeast, a bit of vegetable oil and some water and timed the mixing on my phone. The latter is something which I never really do because I think I know how long a minute is in my brain, turns out I should be mixing these bread mixes for much longer. The moral of the story here is that instructions should be followed precisely guys!

I turned out the swidgy dough onto a gluten free floured surface, rolled it into a sausage shape and placed it in a bread tin- leaving to prove by the fire for about 2 -2.5 hours. There wasn’t a crazy rise but enough to notice a difference.

In the oven it went and I waited with crossed fingers, toes and eyes for around 25-30 minutes.

British Bakels, Gluten Free, Multiseed

What a success! This is certainly the best rise I’ve got from a bread mix in a long time, I even turned to the empty bread mix packet and thanked it. But did it taste good? I waited for it to cool completely before cutting a slice.

British Bakels, Gluten Free, Multiseed
Slightly sweet, with a few Pumpkin, Sunflower and Linseeds here-and-there scattered about. This bread makes a perfect strong cheddar cheese accompaniment, my family of gluten eaters were certainly impressed.

British Bakels, Gluten Free, Multiseed

A new, reliable gluten free bread mix to add to the pantry cupboard – and I couldn’t be happier that I’ve found one that I would use. If you love the process of bread making, this really is ideal.

For more information about the gluten free bread mix, suppliers and their other gluten free products hop over to the British Bakels website or connect with them on Facebook.

This was a sponsored post but did not effect my opinion in the review in anyway. 

Gluten Free Spicy Chilli Flatbread / Pizza Base

Gluten Free, Scotch Pancakes

Gluten Free Pancake Birthday

‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.

Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it once i thought it needed a bit of tweaking as i felt they did come out quite dense, a bit bland and turned quite dry quickly. I was surprised at how cheap these were to make so thought it was worthy of a blog post.

Gluten Free ,Flatbread, Naan, with CurryThere are many gluten free ready made pitta breads/naan’s at the supermarket that i truly can’t justify paying £2.50 for 4 of and some which i find a bit disappointing if i am honest. So here we are.. adjust the spicy levels as you feel necessary and of course you could omit them completely and add Rosemary and a bit of Olive oil if you’re feeling in more of a charcuterie mood instead!

Apologies also for the dim nighttime photos, am adjusting into freelance full time work for a few months!

Gluten Free, chilli, flatbread, pizza base, affordable

Gluten Free Spicy Chilli Flatbread or Pizza Base

(Makes 4 large or 8 small Flat Breads, depending on how big you roll them. Adapted from Good Food Recipe here)

I’m also keen to try this out as a pizza base as i feel it could work fantastically. Simple cook them the same way on one side, pop your toppings on and put into a 180 degree oven for 10-15 mins. If doing just cheese and garlic, pop it under the grill!

400g Gluten Free Plain Flour (I used Doves Farm)

1/2 Teaspoon of Xanthan gum

3 and a half Teaspoons of Gluten Free Baking Powder

1 Teaspoon of Cayenne Pepper

1 and a half Teaspoons of Ground Cumin

1 Teaspoon of Dried Chilli Flakes

Salt and Pepper

300ml Full fat plain Yoghurt

100ml Tepid Water

Pop the flour, Xanthan Gum, Baking Powder, Cayenne Pepper, Ground Cumin, Chilli Flakes and Salt and Pepper into a bowl and whisk around until well distributed.

Add 300ml of Plain yoghurt to 100ml of Tepid water and stir. Pour this bit by bit into the flour spice mixture. Use a cold spoon to mix together until you reach a good consistency; the mixture should not stick to your fingers but should feel almost dumpling-like but springy to the touch.

Heat a Frying pan to a high heat – no oil or butter is needed. Roll out your first flatbread – i find the thinner you can get them the crispier they will be, it’s purely down to preference. Dust each side of the flatbread with gluten free flour before transferring to the pan. Cook until bubbles form and parts are looking brown underneath. Flip and cook onto the other side. Transfer to a hot plate whilst you cook more.

If you have any dough leftover this will keep well in the fridge for 2 days in clingfilm. Take out of the clingfilm and bring it to room temperature before cooking again otherwise it will be very sticky to handle.

Voila! x WB x

Making Gluten Free Bread 1: Focaccia

Gluten Free, easy, recipe, lucinda,  Focaccia

The Knead to Make Gluten Free Bread

Gluten free bread is my nemesis mainly when it comes to making it myself. The amount of times I’ve ended up with a brick-like loaf that could seriously do some damage is uncountable. Overtime I’ve grown to take this gluten free bread making with a pinch of salt ( pun intended) , it’s also very much like gambling and you just hope this time your choices will come out fruitfully this time. So this month I looked back over this question to myself:

Why make your own gluten free bread?

I love the crust on bread. Currently none on the market provide that fresh crust I want to dunk in my soup.

The smell of fresh bread is almost better than eating it although not quite enough to make me attempt and fail making it several times a week.

The various flavours and styles of bread you could try to make from Brioche, Boules, Soda bread and within these experimenting with added fruit, nuts and aromas the possibilities are endless.

But is it worth the time, the flours ( usually a mixture of more than two) and the patience?

After my first and second attempts at Focaccia I can easily say yes. Even though parts of my first were undercooked I was pleasantly surprised with Lucinda ‘s recipe. So I’ve decided over this next year, to test recipes for different gluten free breads and show you how I get on. One type of bread a month. The idea is to highlight the best that worked for me (without a bread maker) and possibly even make a recipe or two myself. A mini project.

Lucinda’s Focaccia recipe was my first go-to. I’ve always longed for chunky bread I could dip into olive oil again and again.

My first attempt following this recipe exactly (although I subbed almond flour for hazelnut) came out rather well, although the husband didn’t quite agree and found it quite hard. I guess I just missed that crunchiness on the top too much!

My second attempt i used Lucinda’s recipe on the Genius blog. I substituted potato flour for Sorghum ( as it’s what I had to hand) and at an attempt to make it more gluteny I substituted the rice flour for Sweet Rice flour ( glutinous rice flour). I also topped this one with a combination of red pepper, lemon and rosemary.

Gluten, Free, Focaccia, red, pepper, parmesan, cheese, rosemary, lemon, sea salt

Second Attempt

Gluten Free, Focaccia

The results pleased the husband more when it was fresh out the oven, but I’m not sure after cooling as the sweet rice flour made it just very dense and gluey; the result needs to be much lighter in the center for a good Focaccia!

My Third attempt i did some further tweaking and kind of merged the two recipes together and thankfully found a lighter result i was looking for- and something that kept really well.

gluten free, focaccia

Third Attempt

Instead of the 110 grams of gluten free plain flour suggested i replaced with 55g of Light Brown Rice Flour and 55g of Tapioca flour.

I didn’t use a wooden spoon this time to bring it together like in the recipe, i used a warm dough hook on low speed for 10 minutes.

Instead of leaving to sit for 15 minutes i let it prove in a warm area for an hour and a half. The proving really worked and i felt this subtle rise gave it the lighter texture after cooking.

Like my first attempt i kept the temperature high at 250 and cooked for 25 minutes.

So there you have it, three attempts and i’m happy to say i have a Focaccia that i love to eat.

Gluten Free Red Pepper, Rosemary and Lemon Focaccia

Inspired by Lucinda Bruce-Gardyne’s Focaccia recipe found here.

55g Tapioca Flour
55g Brown Rice Flour
110g Corn Flour
110g Sorghum Flour
55g Ground Almonds
2 tsp salt
2 tsp xanthan gum
2 tsp sugar
14g quick active dry yeast
350ml tepid water
2 tbs olive oil
Fresh Rosemary, Red Pepper (diced), Lemon zest , Olive Oil and Sea Salt.

Get a roasting tin and drizzle with olive oil, give it a good coating and set aside.

Put the Flours, Salt, Ground Almonds, Xanthan Gum, Sugar and Yeast into a bowl for a stand mixer. Give this dry mixture a whisk until all combined.

Get your tap on hot and measure out 350ml of water, add the oil to this.

Put your bowl onto the stand mixer with a dough hook attachment and add half the water, immediately turn the stand mixer onto low and after 2 mins add the rest of the water. Keep this mixing for another 5 minutes to really ensure everything is combined.

Quickly transfer the dough to the greased roasting tin and use cold fingers to press it into a rectangle or circle. Try to keep it relatively small and thick -28cm length maximum. Drizzle this with a little olive oil, sea salt and grate over some lemon zest.

Pop immediately into a warm place for around an hour until there is a small rise. ( i used my boiler cabinet) and pop the oven on to 250degrees.

After the dough has rised and the oven is ready, sprinkle over rosemary and more olive oil.

Place in the oven for 20-25 minutes until golden; Add the diced red pepper around the 15-18 minute mark to avoid it burning.

Take your focaccia out of the oven and allow to cool completely (or ignore these rules and break off a piece and eat immediately!)

Please let me know how you get on, any questions please feel free to ask me on Twitter or Facebook!

mmm :)

The easiest, quickest gluten free pizza base you could ever make. Socca me up.

No i haven’t misspelt ‘Soccer’ silly. Although this is my kind of football talk.

Socca, or more traditionally known, Farinata, originates from Genoa and has become a rather quintessential dish of the Ligurian Sea coast, which trails a path from France to Italy. It all sounds very beautiful doesn’t it? All these typed words about the sea, can only bring accompanying images of sun and holiday to mind.

So when in my tiny patio garden in the heart of Redland, Bristol, the sun lights up for just a wee hour or two. There was the vision. We’d been talking about holidays, how we wish we were away abroad walking along a sandy coast. Alas. My mini herb garden lit up and I wanted something fresh. Pizza please.

wuthering, bites, herb, garden

I did question myself, should I walk to the supermarket to get a horrible gluten free pizza from the frozen section? I have been very anti- supermarket of late and after watching Jimmy and the Giant Supermarket, where Suffolk based farmer Jimmy Doherty takes on Tesco at giving affordable free range options, I just can’t get the images of water pumped mush chicken out of my head. Still it was only pizza I was after.

Sunday and not partial to walking but rather baking, I digged up my notes from a year back where I’d been experimenting with flatbreads and there lie a ripped out bit of newspaper with a plain Socca recipe on it. Chickpea flour- check. Water- check. Olive oil- check. Is that really all I needed?

After buying some French Comte cheese from the lovely Ruby and White butchers on Whiteladies Road, the plan for melted cheese on Socca had begun.

I seasoned the Socca mixture with garlic and rosemary, but feel free to experiment. Easiest , quickest, gluten free pizza base, gluten free recipes uk, gluten free, quick, simple, socca, garlic, rosemary, pizza, comte, cheese, flatbread, chickpea flour, bristol,

Perhaps I’ll go for fiery Szechwan pepper and spring onion next time.

For a proper pizza, I would simply add some rich passata to the equation. If you are adding other toppings like mushrooms, I would fry them before you top the Socca base as they simply won’t cook through.

Enjoy, in hopefully a burst of sun.

Easiest , quickest, gluten free pizza base, gluten free recipes uk, gluten free, quick, simple, socca, garlic, rosemary, pizza, comte, cheese, flatbread, chickpea flour, bristol,

Rosemary, Garlic and Comte Socca

Serves two big or 4 small

100g chickpea flour (aka gram flour)

 225ml lukewarm water

 Strand of Chopped Fresh Rosemary

1 Chopped clove of Garlic

Olive oil

Salt and Pepper

100g of grated French Comte cheese

In a bowl whisk together the Chickpea flour, Chopped Rosemary, Chopped Garlic, water, one and a half tablespoons of Olive Oil, half a teaspoon of salt and some pepper until the batter is smooth.

Take a small nonstick frying pan or ideally a skillet and brush lightly with oil.

Place the pan over a high heat for a couple of minutes.

Reduce the heat slightly and pour in some Socca batter until it lightly covers the pan, like a crepe thickness.

After two minutes or so use a spatula or any other flat flipper you have to hand to carefully release and flip over when it’s coming away freely from the pan.

Take the pan off the heat and sprinkle over all the Comte cheese, put on the heat until melted.

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Enjoy on it’s own or with some Homemade Tomato soup. Mmm.