| Amount | Measure | Name |
|---|---|---|
| 125 | g | Gluten free flour |
| 15 | g | Xantham gum |
| 45 | g | Bicarbonate of Soda |
| 10 | g | Salt |
| 25 | g | Brown sugar |
| 1 | l | Buttermilk |
| 50 | g | Whole rolled oats Gluten Free |
| 400 | g | Egg |
| 10 | g | Knorr Professional Mixed Peppercorns Puree 750g |
| 100 | ml | Semi skimmed milk |
| 50 | ml | Vegetable oil |
1) To make the bread
Preheat the oven to190°C fan.
Line a baking tray with baking paper and dust liberally with gluten free flour.
In a mixing bowl, measure the flours, xanthan gum, bicarbonate of soda, salt and sugar and mix well so they are evenly combined.
Add the buttermilk to the dry ingredients and stir in. You may need to add some moremilk to form a thick, sticky dough depending on the flour mix you use.
Turn the dough out onto the floured baking paper; it will still break and crumble.
Coat your hands in flour if the dough is sticky and lift the dough and turn it to shape it into a ball, rather than kneading it. This will help to make a more soft, melting texture in the cooked bread.
When you have a fairly smooth ball, pat the top with wholemeal flour or oat flakes, transfer to a baking tray and then flatten the top slightly.
Use a sharp knife to score the bread into four, cutting almost through to the base. Bake for about 40 minutes until golden brown and cooked; sounding hollow on the base when you tap it.
Allow the bread to cool, then serve warm and fresh on the same day, or freeze and warm when required.
2) To prepare the french toast
In a suitable bowl combine the egg with the milk and Knorr Peppercorn puree.
Take a slice of bread and dip into the egg mix.
Bring asuitable sauté panto a medium heatwith a little oil.
Carefully place the coated bread into the pan and cook until the egg has started to set. gently flip over the bread so that both sides are cooked.
Place the bread onto a suitable plate and serve with optionalstreaky bacon,egg(cooked to your customers preference) ora selection of other savoury breakfast items.
Disclaimer:
The Coeliac Society of Ireland does not endorse any of the recipes on this site. Please read all labels of all products carefully to ensure the ingredients you use are gluten-free and manufactured in an environment free from risk of cross contamination with gluten and therefore suitable for customers with coeliac disease. It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Guide.
Gluten Free
Each Serving of Soda bread french toast Gluten free contains
of an adults guideline daily amount
