Experiments in gf

Following a number of requests, and despite my well publicised love of gluten, today I’ve been experimenting with a gluten free recipe. Made with a mix of organic gluten free flours, including maize, teff and sorghum flour, this first attempt is not long out the oven and I’m pretty pleased with the results.

I have a couple available for anyone who’s interested to try free of charge on a first come basis. Just let me know and I can drop off tomorrow at the community centre with other orders.

Order for Wednesday

With the weather getting colder, it’s great to have an excuse to spend more time in the very cosy bakeshed. With that in mind, I’m shamelessly trying to drum up more orders for this Wednesday. This week, the following will be available:

  • sourdough (850g) £3.50
  • rye & caraway loaf (800g) £3.25
  • seeded brown tin loaf (800g) £3.00
  • white tin loaf (800g) £3.00
  • foccacia (topped with mozzarella & sundried tomato) £4.00
  • foccacia (rosemary & rock salt) £3.00
  • green olives marinated with garlic and herbs £1.20/tub
  • black olives marinated with chilli and herbs £1.20/tub

If you would like to place an order please do get in touch by 5pm on Tuesday.

Pain aux noix

This week’s ‘bread of the week’ is just out the oven – pain au noix – an enriched walnut bread made with a mix of wholemeal and strong white flours, butter, milk, organic walnuts and a little bit of sugar. It goes great with a strong, crumbly cheese.

It will be available at tomorrow’s producers’ market along with seeded brown and white tin loaves, rye & caraway, foccacia, granary cobs and cinnamon buns.

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