Friday, 14 April 2017

Adapting Bara Brith to Gluten Free

My first attempt at simply substituting normal flour for GF wasn't too bad at all. It tasted nice but the texture was slightly dry. Here it is the next day:
Here is the recipe for my second attempt - enough for a 2lb loaf tin:

250g gluten free flour (I used mix A from this page, which I adapted slightly exchanging 100g of the white rice flour for 100g of sorghum flour, in an effort to reduce the use of rice flour. You can of course try using a bought in flour if you wish).

40g ground almonds
110g soft brown sugar
110g butter
40ml to 60ml of buttermilk or watered down plain yoghurt
150g dried fruit of your choice, steeped in 120ml hot tea
50g diced ready to eat prunes
3/4 tsp gf bicarb of soda
3/4 tsp cream of tartar
2 eggs - beaten
1 tablespoon black treacle
1 tsp lemon juice
1 tsp ground mixed spice
1 tsp Xanthan gum

Rub the butter into the flour blend. Add the bicarb of soda, cream of tartar, sugar, mixed spice and stir well.
Add the steeped dried fruit and any tea leftover from steeping, plus the diced prunes.
Beat and add the eggs, black treacle and lemon juice.
Beat together very well.

Add about half of the buttermilk or watered down yoghurt and continuing beating until a very soft dropping mixture is obtained.
Leave to sit for a few minutes for the flours and xanthan gum to activate. If the mixture seems a little too firm, add the rest of the buttermilk or yoghurt.

Put into a lined 2lb loaf tin.

Bake at 160C for about 1 hour and 20 minutes, checking after an hour. Check to see if done by inserting a skewer into the centre. If no mixture sticks, it is ready.
Leave to cool for 10 minutes in the tin before removing paper and leaving to go cold on a cooling rack.

If you fancy having a go, let me know what you think. We think it is a good substitute for the real thing but does not have quite the same texture due to lack of gluten.


2 comments:

  1. I don't know that I have ever tasted Bara Brith but it sounds like something I would enjoy. Someone on Come Dine With Me yesterday made bread and butter pudding with it, sounded lovely xxx

    ReplyDelete
    Replies
    1. It is nice, a subtle taste and good texture.

      Delete

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