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Wheat /gluten free bread recipe??

edited 30 November -1 at 1:00AM in Old Style MoneySaving
372 replies 57.4K views
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  • researcherresearcher Forumite
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    I've just got back from my local farm shop with a bag of seville oranges - so next week its marmalade making time. :j

    I've noticed that all the oranges are nice and shiney, so I guess have been waxed - so I'll need to soak them in hot water for a few minutes before preparing them.

    This remind me that when I lived in a little village in Spain. I found an orange tree that nobody every picked - when I asked why I was told it was because the oranges were 'mala' (bad), turned out they were seville oranges, and because they don't make marmalade with oranges no-one ever used them. I was soon making the most delicious marmalade ever, and gave lots to my friends to try. :D Strange that the following year the oranges disappeared before I got a chance to pick any :confused: .
  • thriftlady_2thriftlady_2 Forumite
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    I've been Money Tipped!
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    Marmalade time already!Thanks for the reminder,I make marmalade from seville oranges at this time of the year,and when we run out I use those tins of Ma Made ready cut orange peel.These are much less work,but not the same as doing it yourself.I do find cutting the peel tedious though,does anyone have any tips for speeding the process up?

    I heard that the seville oranges in Spain are grown entirely for the British marmalade market,its a uniquely British food. :D
  • researcherresearcher Forumite
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    They call Seville oranges 'Chinease Oranges' if anyone is looking for them in Spain.
  • One tip for cutting the peel is to use scissors - I can't decide if it's really any quicker but it's a change from shredding with a knife.
    If you do use a knife the best one to use is a large cooks knife, that's the one with a large 'heel' and then stack a few slices up on top of each other and cut them with the heel of the knife in a rocking motion
  • researcherresearcher Forumite
    1.5K posts
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    One tip for cutting the peel is to use scissors - I can't decide if it's really any quicker but it's a change from shredding with a knife.
    If you do use a knife the best one to use is a large cooks knife, that's the one with a large 'heel' and then stack a few slices up on top of each other and cut them with the heel of the knife in a rocking motion

    Have you tried cooking the oranges whole and then chopping them when they're soft - it is a bit messy, and you need to remove the pips and boil them for five mins in the liquid (to extract the pectin). But of all the methods I've tried it's the easiest on chopping!
  • SkintmamaSkintmama Forumite
    471 posts
    Hand cut peel does look nicest in the marmalade, however last year I was so short of time that I briefly processed it (I use a whole orange method). The result was cloudier but still very tasty. No good for putting into a show but miles better than shopbought for taste.
    Kind of a shock when I saw the heading Seville Oranges, What? That time again already!!
  • Hi researcher - I haven't tried it that way yet, I've still got last years batch (with Drambuie!) to finish off yet so it'll be next year I have a go ...thanks
  • thriftlady_2thriftlady_2 Forumite
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    I've been Money Tipped!
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    :T Thanks Skintmania,I think I'll try processing the oranges,I'm after flavour before looks.
  • researcherresearcher Forumite
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    If I've only got white sugar, I add a couple of spoons of black treacle - you get quite a dark 'adult' marmalade. (Like the vintage they sell in the shops - only MUCH better.)
  • SkintmamaSkintmama Forumite
    471 posts
    Thriftlady wrote:
    :T Thanks Skintmania,I think I'll try processing the oranges,I'm after flavour before looks.

    The way I do it is to cook the oranges whole, halve and remove pips. Cut again so they are quartered, pulse briefly in small batches. Then carry on as normal. Just wanted to make sure you didn't end up with a puree from my suggestion!
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