Raisin Bread

Makes: 1 Raisin Bread Oven: 180 ºC / 375 ºF
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

500	g	Almond Flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
125	ml	Lukewarm water ( ½ cup )
80	ml	Milk ( ⅓ cup )
75	g	Raisins ( 125 ml / ½ cup )
1		Beaten egg, to brush
		Sugar, to sprinkle

Method

Mix the Almond Flour, salt and sugar together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the beaten egg, lukewarm water and milk together and add to the flour mixture to form a soft dough.
Knead the dough well until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 15 minutes.
Knock the dough down and work the raisins into the dough until well distributed. Pat into a rectangle of
30 x 25 cm. The width of the dough must be the length of the bread pan.
Roll the dough up from one end to the other, seal the edge. Place the roll, sealed side down, into a greased 1,5-litre-bread pan.
Cover with greased plastic and allow to rise in a warm place for
35 – 40 minutes.
Bake in a preheated oven at 180 ºC / 375 ºF for
25 – 30 minutes.

Brown / White Bread

Makes: 1 Brown / White Bread Oven: 200 ºC / 400 ºF
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Ingredients

500	g	Gluten-free Brown or White Bread Mix ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 tbsp )

30	g	Margarine ( 2 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
310	ml	Lukewarm water ( 1¼ cups )
		Milk, to brush

Method

Mix the Gluten-free Brown or White Bread Mix, salt and sugar together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Add the lukewarm water to the flour mixture to form a soft dough. Knead the dough well until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down, and pat into a rectangle of 30 x 25 cm. The width of the dough must be the length of the bread pan.
Roll the dough up from one end to the other, seal the edge. Place the roll, sealed side down, into a greased
1.5-litre-bread pan.
Brush lightly with milk, cover with greased plastic and allow to rise in a warm place for 30 – 35 minutes.
Bake in a preheated oven at 200 ºC / 400 ºF for 30 – 35 minutes.

Caramel Fans

Makes: 8 Caramel Fans Oven: 180 ºC / 350 ºF
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes

Ingredients

360	g	Gluten-free Spelt Flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg ( beaten )
145	ml	Lukewarm water ( ± ½ cup )

Filling

125	g	Margarine, melted ( 125 ml / ½ cup )
100	g	Brown sugar ( 125 ml / ½ cup )
60	ml	Honey ( 4 tbsp )
100	g	Walnuts, chopped ( 250 ml / 1 cup )
1		Beaten egg, to brush

Glaze

30 – 45	ml	Sugar ( 2 – 3 tbsp )
60	ml	Water / Milk ( ¼ cup )

Variations

To make Cinnamon and
Almond Fans, cream
margarine and sugar
until light and fluffy,
replace honey and
walnuts with 5 ml
( 1 tsp ) cinnamon
and 50 g ( 125 ml )
( ½ cup ) flaked
almonds. Follow
recipe
for Caramel Fans.

Method

Mix all the dry ingredients together, then rub the margarine into the Gluten-free Spelt Flour with the fingertips. Add the Anchor Instant Yeast and mix.
Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Cream margarine and sugar until light and fluffy.
Add honey and walnuts and mix through.
Knock the dough down and roll into a rectangle,
5mm (1/4 inch) thick. Spread the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
Place each slice, fold side down, onto a greased baking tray. Dip the handle of a wooden spoon into flour and press each slice down in the centre, until the spirals fan out.
Cover with greased plastic and allow to rise until double the volume, about 20 – 25 minutes.
Brush with egg and bake in a preheated oven at
180 °C / 350 °F for 15 – 20 minutes, or until golden brown. Brush with glaze.

Bread Machine
Seed Bread

Makes: 1 x 900 g Bread Machine Seed Bread Bread Machine: Menu 1
Preparation Time: 15 minutes Baking Time: 3 hours – Basic Setting

Ingredients

300	ml	Cold water ( ± 1¼ cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 tbsp )
30	g	Oil ( 2 tbsp )
500	g	Gluten-free Brown Bread Mix ( 4 x 250 ml / 4 cups )
30	ml	Pumpkin seeds ( 2 tbsp )
30	ml	Sunflower seeds ( 2 tbsp )
30	ml	Poppy seeds ( 2 tbsp )
7	g	Anchor Instant Yeast ( 1 packet )

Method

Remove the pan from the bread machine.
Make sure the paddle is in position and secure.
Place the cold water, salt and sugar into the pan.
Add the Gluten-free Brown Bread Mix, pumpkin seeds, sunflower seeds and poppy seeds and insert the pan into the bread machine.
Make a shallow well in the flour and add the
Anchor Instant Yeast.
Switch the machine on and press menu 1 – basic setting.
Select 900g/1 lb/1.5lb size loaf and medium colour.
Check selections and press start.
When the cycle is complete, remove pan and cool for
10 minutes. Turn out and cool.

Cheese Drop Rolls

Makes: 12 Cheese Drop Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 15 minutes Baking Time: 30 – 35 minutes

Ingredients

240	g	Gluten-free White Bread Mix ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
30	ml	Sugar ( 2 tbsp )
3	ml	Dry mustard ( ½ tsp )
3	ml	Cayenne pepper ( ½ tsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
180	ml	Lukewarm water ( ± ¾ cup )
5	ml	Cider vinegar ( 1 tsp )
2		Large eggs, lightly beaten
1		Egg white ( large egg ), lightly beaten
250	ml	Cheddar cheese, grated ( 1 cup )

Method

Mix the Gluten-free White Bread Mix, salt, sugar, mustard and cayenne pepper together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Add the lukewarm water, vinegar, 2 beaten eggs and 1 beaten egg white to the flour mixture to form a soft dough. Mix the dough well until smooth and elastic, for about 10 minutes.
Cover with greased plastic and rest for 15 minutes.
Knock the dough down and fill greased, muffin pan hollows ¾ full. Cover with greased plastic and allow to rise for
20 – 25 minutes.
Bake in a preheated oven at 200 ºC / 400 ºF for
30 – 35 minutes, until golden brown.

Spelt Poppy Seed Bread

Makes: 1 Spelt Poppy Seed Bread Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes

Ingredients

500	g	Gluten-free Spelt Flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Poppy seed ( 4 tbsp / ¼ cup )
10	g	Anchor Instant Yeast ( 1 packet )

45	ml	Oil ( 3 tbsp )
250	ml	Lukewarm water ( 1 cup )
45	ml	Honey / syrup ( 3 tbsp )
1		Beaten egg, to brush
		Poppy seed, to sprinkle

Method

Mix the Gluten-free Spelt Flour, salt and poppy seed together. Add the Anchor Instant Yeast and mix.
Mix the oil, lukewarm water and honey or syrup together and add enough lukewarm water to the flour mixture to
form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and divide in 3 equal pieces, making sure they are the same size.
Roll each piece into a 30 cm strand, as even as possible.
Place the strands next to each other, to make a 3-strand plait. Seal the 3 top ends together, allowing the bottom ends to lay downward. Place the strands slightly apart to plait together.
Place right hand strand under the middle strand and then left hand strand under the middle strand. Continue until the end and seal the dough together. Fold top and bottom ends under slightly to neaten.
Place on a greased baking tray and cover with greased plastic and allow to rise in a warm place until double in volume, about 30 – 35 minutes.
Brush with beaten egg. Sprinkle with poppy seed and bake in a preheated oven at 200 °C / 400 °F for 30 – 35 minutes.

Basic Pizza Crust

Makes: 1 Basic Pizza Crust Oven: 200 °C / 400 °F
Preparation Time: 1 hour Baking Time: 20 minutes

Ingredients

500	g	Gluten-free Brown Bread Mix ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
500	ml	Lukewarm water ( 2 cups )
10	ml	Honey ( 2 tsp )
80	ml	Oil ( ⅓ cup )
5	ml	Vinegar ( 1 tsp )

Method

Mix the Gluten-free Brown Bread Mix and salt together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, honey, oil and vinegar together and add enough lukewarm water to the bread mixture to form a soft dough.
Mix the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and spread evenly into a large, greased baking pan – using a wet spatula.
Cover lightly with greased plastic and allow to rise in a warm place for about 10 minutes.
Bake in a preheated oven at 200 °C / 400 °F for
8 – 10 minutes, until partially baked and golden in colour.
Remove from the oven and top with your favourite topping, ending with cheese of your choice.
Bake for a further 5 – 10 minutes until crust is brown and the top bubbly. Serve warm.