Gluten Free and Yeast Free Bread

Hello Adventurers!

I was scrolling through Instagram a couple of weeks ago and watched a video for a ‘Sheet Pan Breakfast Sandwich’, (link under inspiration) where they did what they said on the tin.  They used a pancake batter to make the ‘bread’ and filled it with a sausage and eggs layer.  This made me think… if I applied the same principle for making bread i.e. instead of using pancake mix, I could use Gluten Free self raising flour, this could work.

I tried copying the recipe as exactly as I could working from cups to grams and came up with the original recipe of: 708g of Gluten Free self raising flour; 6 egg, beaten; 700ml milk.  This to me and my Mum was far too much mixture however, so we halved it, meaning I was now to try: 390g Gluten Free self raising flour; 3 eggs, beaten; 350ml milk.  I gave this a try and found that the mixture rose really well but a quarter of the mixture exploded in the oven!  I then lessened the recipe even more to what you will see below and it finally worked and took half the time than the original took to cook, win win all around I think!  Lets-a-go!

Ingredients:

2 Eggs, beaten

235ml Milk

260g Gluten Free Self Raising Flour

Equipment:

Scales

Measuring Jug

Bread Tin/Pan (I used a 2lb one)

Spray Oil

Large Mixing Bowl

Whisk/Electric Hand Whisk

Cooling Rack

 

Method:

Measure out all of your ingredients, get your bread tin ready by spraying it with spray oil, and preheat your oven to 180C/160C Fan/Gas 4.

Grab your large mixing bowl and add eggs and milk mix together until fully combined.

Now proceed to add your flour, a little at a time, to your mixing bowl whisking all the time until fully combined.

Once fully combined, pour your mixture into your bread tin and bake in the oven for thirty to thirty-five minutes. You can check if your bread is cooked by inserting a teaspoon handle/cake tester/skewer and see if it comes out clean. Your bread is cooked when there is no liquid attached to your teaspoon handle/cake tester/skewer and only small crumbs come out.

Take your bread out of the oven and leave it to cool in its tin for 10 minutes on a cooling rack and then remove and place onto the cooling rack, leaving it to cool completely. It gets harder as it cools just like my cookie recipes.

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

 

Remember be brave, be happy, be kind, be you!

See you next time…

 

Shopping:

Ingredients:

One Pack:  Five Packs:      

 

Equipment:

 

 

Inspiration from:

https://tasty.co/recipe/sheet-pan-breakfast-sandwich

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.