Wheat /gluten free bread recipe??

Boodle

MediSin wrote: »

Dead easy marmalade recipe:

http://uktv.co.uk/food/recipe/aid/513116

I made a load of this at xmas and my dad said it was "better than Fortnum's". Although what he's doing wasting his money on Fortnum's marmalade I don't know, seeing as he can't afford to fix the boiler or the heating!

Now he wants me to make more. But I really hate the smell of oranges

Thanks for this. I use Nigella's method which is similar, but I like the idea of blizing the juice and pips, etc. I shall be doing this for my next batch

jfennell

I have used marmade but added a couple a grated carrots to make a bit extra. It looked and tasted fine.

Cat72

Hi
I just bought the laucke gluten free bread mix from lakeland.However I am unusre how to use it in ym breadmake- I have a panasonic.
Can anyone help at all ?
many thanks

nanokitten

Not done this but I would have thought you follow the measurements on the bread mix (for amount of fluid, etc. and the breadmaker instructions for the rest ie put the fluid in first, mix on top then any extras (like fruit / seeds). you should ba able to estimate the setting from the amount of dry mix (compared to the amount of flour usuallly used) or the cooking time (which is usually in the manual). You could also email lakeland as their customer service is excellent and they will probably know.

sazzy6

I went to visit my sister yesterday and found (to my horror) loads of Seville oranges in her fridge. I made some earlier in the season and inspired her to make her own - she got as far as buying them.

Now I have got them here with the hope I can do something with them.

The skins are very very dry and hard - but the insides seem fine. Is there any sort of jam/marmalade I can make that perhaps doesn't require the skin?

I don't want to see them go to waste - there are a lot of oranges!

Thanks!

thriftlady_2

You could try Seville orange jelly.

I would roughly chop the oranges skin and all and put them in a big pan with 2 pints of water for every 6 oranges. Bring to a simmer and cook until really really soft.

Next strain the whole lot through a jelly bag or use a leg of an old pair of tights tied to an upturned chair.

Leave overnight. Don't squeeze the bag or it will be cloudy.

Pour the liquid back into the pan and for every 2 pints of water you used add 2lbs of sugar with added pectin (jam sugar). Heat slowly stirring to ensure the sugar has dissolved then bring to a full rolling boil. Test for setting after 5 mins, and at 2 min intervals after that. When it has set (wrinkles on a cold saucer when pushed with your finger) pot into sterilised jars.

Use as you would marmalade. Great for people who don't like bits in their marm and a lot less work.

sazzy6

Thanks for that advice-I have followed the first half and all looking good so far!

Now for the sugar adding...

I have got 5 pints of liquid

So using one of those lbs to kg converters I need 2.3 kg - off to Mr M to see if he has any.

Penelope_Penguin

thriftlady wrote: »

Leave overnight. Don't squeeze the bag or it will be cloudy.

Pour the liquid back into the pan and for every 2 pints of water you used add 2lbs of sugar with added pectin (jam sugar).

As above, but I squeeze out my bag, and my marmalade is never cloudy

I make about 50 jars of preserves every year and never use preserving sugar - just plain granulated. Seville oranges have plenty of pectin, so setting shouldn't be a problem.

I'll add this to the main marmalade thread later to keep ideas together.

Penny. x

luvvlyjubbly

Hi....I have just invested in a Panasonic SD254 breadmaker as my son has Coeliac, so I have made my first loaf using a glutafin mix following the instructions to the book.....Its quite nice as toast but found it quite heavy and doughy for sandwiches, would reducing the water slightly improve this, any suggestions?.....or any recommendations on gluten free bread mixes.....cheers

zippychick

Hi Luvvly jubbly:hello:

as far as I'm aware, home made bread is heavier in texture, but I'm not familiar with breadmixes or glutafin (off to google)

Few threads which may help you

Wheat/gluten free bread recipe ( think this is from scracth recipes as opposed to mixes)

My HM bread is too heavy - any tips?

I'll add your thread to the first link later to keep the ideas together. Do let us know how you get on

thanks
Zip