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GLUTEN FREE RECIPES & BLOG

Beer bread recipe - gluten free

Beer bread with blue cheese and walnuts

Cider bread with cheddar, apple and thyme

A lovely friend of mine made me a loaf of bread. As strange as this sounds it was such a thoughtful gift – as much as I love baking and cooking it really is a treat to be cooked for.

He had come across beer bread during a holiday in South Africa and told me he wanted to make a gluten free version. So I gave him some of my GF flour blend and also GF beer for him to try; it worked and it was delicious. As we all know some recipes swap easily to GF and some do not!

He has kindly given me his recipe to share – thank you Quin – so here it is.  

No yeast is needed  - it's a very simple bread made from plain flour and baking powder, salt and GF beer/lager – just four ingredients.

We both think it’s best if you add some extra flavours to it, particularly cheese, but it’s one of those recipes that you can adapt and flavour to your own personal taste. Match your chosen flavourings to whatever you are serving.  I'm going to try it with chilli flakes and cheddar to go with a chilli

I’ve used cider instead of beer and it worked just as well and to this I added cheddar and chopped apple – it was delicious.

It's a cross between a savoury scone and a loaf of bread - Delicious! 

Ingredients:

500g GF plain flour

3 level teaspoons of baking powder

½ teaspoon of salt

330ml GF beer, GF lager or cider

50ml water

1 teaspoon of dried thyme

20g sesame seeds (optional but tasty!)

Sea salt to sprinkle on top (I use Maldon sea salt)

Options:

  1. Blue cheese and walnut
  2. Cheddar & chopped up apple
  3. A few teaspoons of pesto
  4. Chopped up semi dried tomatoes ( the ones in oil)
  5. Any fresh herbs

Method:

  1. Preheat oven to 180c and grease a …… loaf tin.
  2. Sift the flour & salt together in a bowl and stir in the beer and thyme.
  3. Add the extra water, if needed, to give a soft but not too sloppy dough.
  4. If you are adding other flavours stir them through the dough.
  5. Pour into the 1 kg loaf tin.
  6. Sprinkle with sesame seeds and sea slat.
  7. Place in preheated oven for approximately one hour.
  8. Let it cool for 10 to 15 minutes before slicing.
  9. Enjoy warm spread with plenty of butter!
  10. You can allow it to cool and toast it or reheat it the next day but it is best eaten fresh.

gluten free beer bread recipe

 

Marsala scrambled egg recipe

Marsala scrambled egg recipe

Is there a better way to spend a lazy Sunday morning than with family?

Our 'children' may be all grown up but there's still nothing like a big family Sunday brunch in our house and with the rugby world cup semi finals on too this weekend we've had various members of the family passing through.

This morning, feeling a little lazy having spent yesterday morning getting rather wet at the Deddington Farmers Market, I decided an old family favourite, from our Singapore days, would do nicely.  This started off life as an omelette but I was being served it, whilst out for Sunday brunch, I was not the chef.  

Who really wants to stand on a Sunday morning making endless omelettes? Not me!  So, I've adapted the idea to a far more family friendly recipe where you can prepare everything and then it's a matter of cooking it all in one big pan.

Hopefully, you can actually get someone else to be toast monitor so you can concentrate on the eggs, someone else can lay the table and so on.

I've cooked this for 16 at a recent yoga retreat so you really can feed a crowd with this one.  

I suggest three eggs per person.  I don't know why but eggs seems to vanish when scrambled - most  people would never consider eating three poached eggs but somehow scramble them and three just disappear ...  

Marsala scrambled eggs - serves two

Ingredients:

2 tablespoon of butter

1 red onion thinly sliced

2 medium tomatoes finely chopped

1 red chilli finely sliced (with or without seeds)*

large clove of garlic (or two!) very finely chopped or crushed

Fresh ginger, similar amount to garlic, very finely chopped

1 teaspoon of curry powder – optional

4 to 6 eggs broken up and lightly beaten with a fork

salt

small bunch of coriander chopped

 

Method:

  1. Melt one tablespoon of butter in a sauté or frying pan on a medium heat.
  2. Add the onions and cook for 5 minutes. Don’t let them colour but let them gently cook by adjusting the heat under the pan.
  3. Add the ginger, garlic and curry powder and cook for a further 2 to 3 minutes. Again, don’t let them colour just let them cook a little.  Turn the heat down a little.
  4. Pour in the eggs and stir constantly and gently. The eggs will slowly cook and you will see soft curds form. Adjust the heat or even lift the pan on and off the heat so the eggs don’t cook too quickly and dry out.  Stir in the fresh tomatoes and the chillies.
  5. Once the eggs are almost formed stir in the last tablespoon of butter, salt and the chopped coriander (you may like to keep a little back as a garnish).
  6. Stir through until the butter has melted and serve on hot buttered toast.

Notes:

  • This is also lovely without the curry powder.
  • If you remove the seeds from the chilli it will not be so hot. The heat of a chilli is in the seeds and the white membrane.
  • Play around with the ingredients to make it more or less spicy, garlicky etc. to your own taste.
  • I recommend you prepare all the ingredients before you start cooking - including slicing the toast and having it sitting in the toaster. Just pop it down to toast right at the end and butter it quickly before you serve.
  • Stop cooking the eggs before you think they are ready as they will keep cooking in the pan. Adding the butter will help to keep them creamy and delicious! No one wants dry scrambled eggs do they?