Remember the olive and rosemary bread I wrote about? I see that the Gluten Free Society has posted a video of how to make it for those of us who like visual learning – me! You have to be a member to see the video series – I think they are up to 7 recipe videos now; the latest is for wild rice and mushrooms. There are tons of other types of information videos and resources there too. If you’re not a member, why not? Some really useful stuff and doesn’t cost a lot. Check it out.
Meantime, some other tips:
I recently made the bread with walnut paste I got from HBS Foods instead of the usual almond paste/butter. Different nutritional profile and variety is the spice of life and all that. It turns out very dark-coloured but very tasty. My sister thought it would be nice as a sweet loaf so instead of olives and rosemary, try adding more honey or agave, raisins or cranberries (again from HBS – I have checked these one out) and some seeds. Like a muesli bread. I have made the almond version like this a few times and it makes a nice late-night snack when you’ve got the munchies, or an easy breakfast when you have little time.
If like me you are time-poor, instead of doing everything in the recommended stages, bung it in a mixer all at once! The lovely people at Thermomix have lent me one of their fab – very powerful – mixers to trial and the mix does in less than 30 seconds in that. How’s that for speed?! In fact, I am saving money because I use the mixer to grind the whole nuts (less than 2 seconds) and make them into paste (around 10 seconds) as I need them, then add everything else to the bowl and mix away. Then, simply pour into a loaf tin (I use a paper loaf liner to save on added oil, time to grease it and washing up) and bake as normal. Easy peasy. Anything to make life simple.