Baked Fudge Pudding

Roslyn Ballantyne (RN) — Wed, 30 Dec 2009 02:56:12 +0000

110g Horley’s flour mix
2 tsp baking powder
¼ tsp salt
55g sugar
2 tbsp cocoa
½ c rice milk
2 tbsp melted margarine
1 tsp vanilla

175g brown sugar
2 tbsp cocoa
1 c boiling water

Method:
1. Combine dry ingredients in greased baking dish.
2. Add rice milk, margarine and vanilla, and mix well.
3. Sprinkle brown sugar and cocoa over top of the batter.
4. Pour over boiling water.
5. Bake at 180c for 40-45 minutes.

Roslyn’s Bread

Roslyn Ballantyne (RN) — Sun, 21 Nov 2010 07:29:00 +0000

475 mls/gms water
1.5 teaspoon yeast
2.5 teaspoons sugar
60 gms buckwheat flour
90 gms maize cornflour
300 gms rice flour
2.5 tablespoons arrowroot/tapioca flour
2.5 teaspoons guar gum
1 teaspoon salt
2.5 tablespoons sunflower oil

Put into breadmaker as per your breadmaker instructions and process on dough setting.

Combine water, yeast and sugar, and allow to sit for about ten minutes until frothy. Add remaining ingredients and mix well.

CONTINUE

Put into prepared loaf pan and allow to rise for about 20 minutes in a warm place.

Preheat oven to 220 degrees Celsius with one cup of water in a dish on lower shelf to stop bread drying out. Bake 20 minutes, reduce heat to 200 degrees and bake for another 15 minutes.

Remove. Allow to cool in tin or wrap in teatowel and allow to cool. Once thoroughly cool, store in plastic bag.

I cut this bread as I need it and it still fresh enough to eat without toasting two days later.

Gluten Awareness NZ » Recipe Type

Baked Fudge Pudding

Roslyn’s Bread