Wheat /gluten free bread recipe??

whatatwit

I love the videojug one....surely though if bottled properly it would last...although with the speed OH gets through it maybe not.

adsk

Here's how I use the pressure cooker...

1 kg oranges
1 litre of water
2 kg sugar

1 Cut oranges in half . Squeeze out the juice and scoop out flesh with a spoon - directly into pressure cooker. Put the scooped out orange skins to one side. Pour 500ml of water onto the flesh and put the orange skins on top. Bring to the boil and cook under pressure for 10 mins. Take off the heat and wait for the pressure to drop (don't use any quick pressure release valve)

2 Put 2 x 1kg bag sugar in the oven (set to 100 c) together with your jars.

2 Remove the orange skins and prepare them (either slice according to preference or whizz them up in a food processor if, like me, you don't like thin or thick shred!). If you're whizzing up in the food processor it's best to add the remaining water at this stage (500 ml)

3 Pass the pan contents through a seive.

4 Now return the seived fruit & shredded peel to the pan.

5 Add the remaining water (500ml) unless you've done it already in step 2.

6 Bring fruit mixture to the boil - do stir at this stage the mixture can catch at the bottom of your pan.

7 Stir in the sugar and bring to a rapid boil.

8 Boil for 5 - 20 mins approx until setting point is reached (test on a cold saucer - a skin will form)

9 Put in jars and screw on lids immediately.

Zed42

thriftlady wrote: »

Boil and test for setting.

Thanks everyone!

It's the "test for setting" bit I find a little hit and miss, I put saucers in the freezer, then I get them out and put a blob on, and it never seems to wrinkle ... until it's too late and I end up with brick like preserves!

Then again, if I trust my sugar thermometer, sometimes I end up with a runny concoction!

As for the cider and marmalade, I seem to recall adding it near the end (but tbh I can't remember!)

I also, think I used Delia last yr, but the videojug one seems a good idea with the marinading.

Hmmm ... any other suggestions!

Also, whilst I've stored my marmalade under the stairs in a wooden box ... the brandy / cider ones have changed to dark orangeish, but the "plain" ones have retained their orange colour.

champys

adsk wrote: »

Here's how I use the pressure cooker...

Thanks adsk - I'd love to try that. Do you know whether it would be OK to do with ordinary oranges? Can't get Seville ones in France. So far I have had to rely on tins of MaMade brought in from the UK, but that's a bit silly, really......

frugalfreda

D&DD wrote: »

When I first started getting his stuff we trialled many products *courtesy of the freebies* and the mixes I get now are the ones he will eat
You must sample as many as you can find as there are worlds of difference between them :eek: Some are too foul to even swallow!!!

Thanks D&D. I did send off for some samples but only received 2 out of 4. Juvela was very good and I did like their bread. I didn't like dietary specials bread though. I am going to try to send off for some more samples.

frugalfreda

D&DD wrote: »

http://www.coeliac.co.uk/documents/prescriptions_1.pdf

This is a great article which tells you how it works and how many units you are allowed per month.:D

I usually get 3 x harvest mixes,2 bags of Dr Schar and I can make this last for approx 4 weeks..I use all of these for his bread or rolls.I can have more but I top up with Doves Farm for his cakey bits.
When you see the Dietician make sure you ask for the free sample cards!!!
I got a welcome pack from
Juvela
Glutafin
Welcome foods and they were all really generous :T

Thanks for this!!

sciencegirl_3

Hi

I have a brilliant book called Amazing Gluten-Free Bread and Cakes from your Breadmaker by Caroline Humphries.

Gives you details of different flours to use, home-make flour mixes and tips on using a breadmaker.
Well worth £7.99 (or you could find it cheaper on Amazon) in my opinion!

Even gives recipes for croissants bagels and doughnuts. I have a bog standard breadmaker and have had some great successes.

SG
x

Icemaiden

adsk wrote: »

Marmalade Season 2008 can be officially opened! Bought 2.5 Kilos of Seville oranges this morning (£1.08 per kilo - same price as last year).

First batch has been finished and the second batch of oranges is simmering away in the pressure cooker as I type. The smell of orange around the house is wonderful.

I made a slightly larger 1st batch than normal (1.5 kg fruit, 3 kg sugar) and had a slight heart in mouth moment when it started to boil - but the pot was (just) big enough.

Happy marmalade making in 2008 to you all!

49p a pound or £1.08 per kilo is what I paid today, great price. Glad to see the price of some things has'nt increased;) Hopefully will make a few more jars this time as we'd ran by the summer:o

Ice
x

purpleivy

A little trumpet-blowing.... one's own of course. I've made marmalade, started last night and finished it this afternoon. It's yummy and at the moment looks as if it will have a good set. Also wasn't expensive to make. I KNOW that you can get supermarket marmalade quite reasonably, but good stuff is more expensive and I like nice marmalade and jam, so pleased with the cost.... it helped that Mum had 3 oranges left and gave them to me. I also borrowed her pressure cooker, as the new valve for mine still hasn't arrived yet.

I hate my marmalade runny and it has been in the past some times. Has anyone got recipes for other fruit marmalades that naturally has a good set, or alternatively, the quantities of pectin to use to achieve it.

I have the WI book of preserving. Used to have a GH one too, but I think I lent that out and didn't get it back.


Going to freeze the other half of the fruit, ready prepared, as it's so much nicer cooked fresh.

mrssnowy_2

Well done you

If you have the WI preserve book it may have the recipe for Misers
marmalade or something like that.

It's when you save citrus peel then boil up when you have enough!

Well a bit more to it than that ,but it tastes lovely and never the same twice!



Jane