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Beetroot bread, gluten free and vegan

We actually didn’t expect this beetroot bread to turn out such an amazing colour!
The crust stays a beautiful bright pink and the inside, due to the yellow corn meal, turns a lovely soft orange colour.
And as well as looking spectacular, it tastes good too! The beetroot powder adds a slight sweetness and earthy flavour which is really delicious.
This is a loaf that gets better as it keeps, the texture is nicest after a couple of days. But it’s hard to keep it that long, and thankfully it’s yummy freshly baked too!

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Vegan gluten free beetroot bread

makes 1 small loaf


375 ml tepid water
7 g instant yeast
1 tsp sugar
65 ml oil, plus a tiny bit extra for the cling film which covers the dough while it’s proving
70 g tapioca flour
65 g millet flour
65 g rice flour
170 g fine corn meal
10 g beetroot powder
6 g xanthan gum
1 tsp salt


Whisk together the tepid water, yeast and sugar and leave for around 10 minutes until frothy.
Mix together the tapioca flour, millet flour, rice flour, corn meal, beetroot powder, xanthan gum and salt. Use a balloon whisk, it’s easier to get it all properly combined that way.
Tip the yeast mixture and oil into the flour and beat together until well combined. It should be a thick batter.
Tip into a non stick 750 ml loaf tin and smooth the top. Cover with oiled cling film and prove for around half an hour until the batter has risen just over the top of the tin. It’s important to oil the cling film or the batter will stick to it!

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Beetroot bread batter ready to be baked

Preheat the oven to 180 degrees c.
When the batter has proved bake for 40 – 45 minutes until the loaf has risen, formed a nice crust, and feels hollow when the bottom is tapped.

Let the loaf cool completely before slicing.

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Beetroot bread, the crust is such an amazing colour!

By A. and E.

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Gluten free dinner rolls

We’ve been experimenting with bread making today. After the success of Alex’s crumpets and English muffins using a batter rather than a dough we thought the method warranted further investigation….

Usually we use the Doves Farm gluten free flour mix for baking, but this time we wanted to play around with different flours, thickeners and emulsifiers and see what we could come up with!

The resulting rolls have a great structure with little air bubbles throughout and a lovely moist crumb.

The guar gum in combination with tapioca flour and xantham gum gives the bread a much softer texture than other recipes we’ve tried, and it doesn’t toughen as it cools which can be a problem with gluten free breads.

We also tried them with and without lecithin. And although without lecithin does yield a good result, adding it far improves the rise gives a much more even crumb.

Its better to prove the batter in the baking tins, as otherwise air is lost when transferring it. It’s really important to keep as much air as possible in the batter.

They rise very prettily when they’re baking!

We’ve sampled them various ways, with soup, and as notmeatball sandwiches, and also baked as tiny foccacia with olives. All utterly delicious! Well be posting the other recipes over the next few days.

If you’re using lecithin we’d recommend smoothing the tops before you bake them, we didn’t with this batch and although the texture is great they kept pretty much the same shape as the batter.

We’ll keep a couple for a day or two to see how/if they change in texture and update accordingly…

Gluten free rolls

Gluten free rolls

makes 10 rolls


90 g brown rice flour

25g maize flour

40g potato flour

20g tapioca flour

1/4 tsp guar gum

1/2 tsp xanthan gum

3/4 tsp baking powder

3g instant yeast

1/4 tsp salt

1/4 tsp sugar

250 ml hand hot water

1 tsp powdered lecithin, optional


Lightly grease a 12 hole muffin tray.

In a large bowl mix the dry together ingredients together thoroughly. Add the water and mix together using a balloon whisk. The batter will be similar in viscosity to a victoria sponge or pound cake mix. It will be slightly thinner if you don’t use the lecithin.

Carefully spoon the batter into 10 of the muffin holes and cover the tray will clingfilm.

Leave to rise for 1 hour.

Preheat the oven to 200 degrees c.

Remove the cling film from the tray and bake for 20 minutes until risen and just starting to brown.


By A. and E.