Generously grease the baguette pan and sprinkle with sesame seeds or dredge with a gluten-free flour. Divide the dough in two and scoop along the pan and gently smooth the surface using a rubber spatula and wet hands if necessary, leaving a couple of centimetres for expansion at either end. Alternatively, you can bake this in a loaf tin. Just put the mixture into an oiled bowl to prove for 15 minutes and then shape it on an oiled surface before proving fully in the tin. I personally like to leave this in a sealed bottle in the fridge for a further 5 – 7 days before drinking it. In that time the bacteria ferments the milk further, using up even more of the lactose and turning the milk slightly fizzy. Add half the milk and whisk again until smooth. Whisk in the rest of the milk to make a smooth batter. Cover and set aside for 1 to 6 hours, or up to 24 hours in the fridge.

In a separate bowl whisk the eggs together and stir them into the mixture a bit at a time. Don’t worry if it looks a bit curdled – it will be fine!Before we start with this recipe there are a few things you need to know. As I’m using milk kefir instead of a sourdough starter you might want to know what that is. What is milk kefir?

Dislikes: I bought this book, but the first recipe I tried was a complete disaster. I have recently started gluten free baking and have been learning along the way. I attempted the carrot and clemintine muffins. It said to use 350g of almond flour or coconut flour. I used coconut flour and learned the hard way that this volume for this receipe is far too much. Based on previous baking experience, I add at least an additional 2 cups of liquid to get the texture to look even close to what she described and even then they were too dry. This of course made the yield 3-4 times more than stated. Let go of all ideas that making gluten free bread, and gluten free sourdough in particular, is difficult. Once you’ve made this bread I assure you that you are never going to buy bread again. Put the peas into a bowl and cover with boiling water from the kettle. Use plenty of water, so that the peas defrost. As soon as they are defrosted, refresh them by draining the hot water away through a sieve and covering in cold water. Set aside for a moment.The day before you intend to make the cake, chop the dried fruit roughly in a food processor – or by hand. Put into a bowl and pour over the brandy – it will not cover the fruit. Leave to soak overnight, giving it a little stir when you are passing. I think this would be a real boon though for someone with coeliac's who wanted to recreate their favourites. There are several different pastry recipes and a complete encyclopedia of ingredients needed to get the texture right on gluten-free creations. First grind the sunflower seeds with the rice flour, until the texture of finely ground almonds. Repeat with oats and coconut – don’t overload the grinder. You can use this frosting as a soft fudgy ganache or whip it once it has cooled to room temperature for a lusciously smooth truffle buttercream which is much lighter in colour. If you whip your frosting, you must do this just before you pile it on the cake, or it can seize and won’t be spreadable anymore. Anything leftover can be stored in the fridge but needs to come to room temperature before it can be used. *Dark chocolate fudge frosting* Milk kefir on the other hand is made by introducing kefir grains into milk. The grains are a symbiotic colony of many different bacterial strains and yeast. When the grains are left in the milk at room temperature they utilise the lactose in the milk to produce lactic acid which allows the bacteria and yeast to proliferate and grow.

Bake for 1½-2 hours until a skewer comes out clean. Cover with foil if it seems to be browning too much after 40 minutes. Once out of the oven, and as soon as the tin is cool enough to touch, place a piece of foil tightly over the top and leave until completely cold (this softens the top of the cake). Remove from the tin and wrap in greaseproof paper and a double layer of foil.As I said before, you can even buy milk kefir now so you don’t have to keep anything else alive other than you and your family (and maybe your pets!). What do you need to make gluten free sourdough bread? When I got home I bought some rennet and found that making cuajada is about the simplest thing in the world. So here’s a recipe. You can make it with cow or goat milk, but I would search out some sheep milk (try the Sheep Milk Company) for that authentic Bilbao experience. If you’re going to keep the cuajada for longer than a couple of days then I would sterilise your jars in a hot wash in the dishwasher (over 60ºC) or wash in hot soapy water and dry in the oven at 140ºC – this takes about 10-15 minutes. Invest in a food thermometer too, so that you can get exactly the right temperature – this helps if you’re making yogurt too. I plan to write a post about making yogurt in my oven soon as it’s so easy and requires no extra gadgets to clutter up my work surface! The mixture is then poured into a prepared 2 lb tin and allowed to rise for around 1 1/2 hours covered with a damp T-towel. Once the dough has risen to near the top of the tin it’s time to bake, which takes just over an hour. Warm the butter a little and scoop a few spoonfuls of meringue into the butter, beat until completely emulsified and then pour the buttery batter carefully over the meringue mixture. Fold until just incorporated, keeping the meringue batter light and airy.

Hold one end of the cucumber and bash it firmly and evenly all the way along and around the entire circumference. Turn it round and do the same thing with the other half. The cucumber should break apart on several places, so use your hands to tear it open at the natural breaks and turn the pieces flesh side down, giving them a few more bashes until they break into chunks or long pieces. Be firm enough that some pieces jump off the board and you get cucumber seeds everywhere. This is not a job for the timid! Beat butter and sugar together until soft and paler in colour. Stir in the soaked fruit, zest from 1 orange, grated apple, vanilla and spices. Delicious seasonal purées and simple, wholesome recipes that put the needs and wants of babies and toddlers first

Other gluten free bread recipes

Divide the fat amongst 10 holes of a muffin tray, or for one large pudding, put it into a 20cm x 30cm roasting tray. Place the tray in the oven to heat up (along with the meat for the last 10 minutes of its roasting time). Naomi says: “This crusty, soft crumbed baguette relies on fluffy potato starch for its tender crumb. On the rare occasions when only something white and crusty will do, this is the one.” makes about 20 These simple shortbreads are short, buttery and everything a shortbread biscuit should be but with the extra nuttiness that ground almonds bring to the party. If plain is not your thing, add chocolate chips, chunks of stem ginger, citrus zest, extracts or spices according to your whim. whole candied orange peel
150g light muscovado sugar
150g runny honey
50ml brandy, sherry or marsala