breads

Garlic, Onion & Rosemary Flatbread

Recipe Image:

Introduction:

A quick, easy and very tasty flatbread - great to serve as a starter or as a side dish with your favourite gluten-free pasta.

Notes:

Serves 8.

Preparation:

Oven temperature: 220°C/425°F/Gas Mark 7.

Ingredients:

500g Juvela Gluten-Free mix
1 sachet dried yeast (supplied with mix)
1tsp salt
2tbsp vegetable oil
250ml warm water (approx 40°C)
2 garlic cloves
2tbsp fresh rosemary, finely chopped
1 red onion, thinly sliced.

Method:

Mix together the Juvela Gluten-Free Mix, the salt and the yeast in a large bowl. Stir in the oil, half the garlic and half the rosemary and gradually add the water to form a soft but not sticky dough.
Knead on a surface lightly dusted with Juvela Mix until smooth and then depending on whether you are baking it in a swiss role tin or a pizza base tin, roll it out to the necessary shape.
Place the mixture into a swiss roll or pizza base tin. Smooth the surface, brush evenly with half the olive oil and top with red onion and the remaining garlic and rosemary. Cover loosely with cling film and put in a warm place to prove, until the batter has doubled in size (approx 20 minutes).
Bake in a pre-heated oven for 15-20 minutes until golden brown. Allow to cool slightly before sprinkling over the remaining olive oil.

Submitted by webmaster on Thu, 05/04/2012 - 12:47

breads

Hot Cross Buns

Recipe Image:

Introduction:

Hot cross buns - the perfect Easter treat lightly toasted and spread with butter!

Notes:

Makes 8-10.

Preparation:

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.

Ingredients:

500g (20oz) Juvela Gluten Free Mix
2tsp mixed spice*
50g (2oz) butter
1 sachet easy blend yeast (supplied with Mix)
50g (2oz) caster sugar
100g (4oz) mixed dried fruit*
1 medium egg
125ml (1/4 pint) warm water (approx)
125ml (1/4 pint) warm milk (approx)

* Please check the Food List for suitable gluten-free brands.

Method:

In a bowl combine the Mix with the mixed spice. Rub in the butter to resemble breadcrumbs. Stir in the yeast, sugar and mixed fruit.
Beat together the egg, milk and water. Gradually add to the dry ingredients to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
Divide the dough into 8-10 pieces and shape into buns. Place on a baking tray, cut a shallow cross on top of each bun and cover with greased cling film. Put in a warm place until well risen (this should take about 45 minutes).
To make the cross on top of the buns, use 50g of Juvela Gluten-Free Mix and mix with enough water to make a paste. Use the paste to pipe a cross on top of each bun. Bake in a pre-heated oven for 20-25 minutes.

To make a glaze for the top (optional)

Mix together 75g (3oz) sugar with 100ml (4fl oz) of water and use this mixture to brush the buns with while they are still warm.

Submitted by webmaster on Thu, 05/04/2012 - 12:36

breads

Apple and Blueberry Scones

Recipe Image:

Introduction:

Delicious scones using low fat cream cheese in place of butter. The result is a moist scone, oozing with fresh blueberries and tangy apple sauce - you'd never believe they were 95% fat free!

Notes:

Using the Juvela Gluten-Free Fibre Mix increases the fibre content of the scones and as milk is used to bind the ingredients together, there's some calcium in there too!

Makes 6.

Preparation:

Preheat the oven to 220°C/425°F/Gas Mark 7.

Ingredients:

200g (8oz) Juvela Gluten Free Mix
1tsp baking powder*
75g (3oz) extra light cream cheese
25g (1oz) soft brown sugar
50g (2oz) blueberries (halved)
5tbsp apple sauce*
1 medium egg (beaten with sufficient milk to make 125ml (1/4 pint) of liquid)

* Please check the Food List for suitable gluten-free brands.

Method:

Place the Fibre Mix and baking powder in a bowl and rub in the cream cheese until the mixture resembles breadcrumbs.
Stir in the sugar, blueberries and apple sauce, and sufficient liquid to form a soft but not sticky dough. Knead lightly until smooth then roll out on a surface lightly dusted with Mix.
Cut out scones using a fluted scone cutter. Re-knead trimmings and repeat.
Place on a greased baking sheet and brush with remaining egg and milk mixture.
Bake in a pre-heated oven for 10-15 minutes until golden brown.

Submitted by webmaster on Thu, 05/01/2012 - 17:25

breads

Crumpets

Recipe Image:

Introduction:

Crumpets - the versatile snack which can be enjoyed at any time of the day! Topped with sweet or savoury toppings, the choice is yours.

Notes:

Try this simple savoury idea of classic cheddar cheese & fresh tomato, lightly grilled to create a delicious bite in minutes. Makes 20-24.

Ingredients:

300g (12oz) Juvela Gluten-Free mix
1 sachet easy blend yeast (supplied with mix)
1tsp salt
1tsp bicarbonate of soda
200ml (8fl oz) tepid milk
250ml (10fl oz) tepid water
vegetable oil

Method:

In a large bowl, mix together the Mix, yeast, salt and bicarbonate of soda.
Combine the water and milk and pour into the dry ingredients.
Mix thoroughly for 4-5 minutes to form a thick batter.
Cover and leave in a warm place for 1 hour.
Place a large non-stick frying pan on a high heat, then pour a drop of oil into the pan and carefully rub around the surface with kitchen roll.
Grease inside crumpet rings or metal scone cutters and place in pan to heat through.
Pour batter ½ inch in depth into each ring.
Reduce heat and cook for 5-7 minutes until the surface of the crumpet appears dry and holey.
When set remove ring and flip crumpet over.
Cook for another minute to colour the top. Carefully remove from pan and allow to cool on a wire rack.

Submitted by webmaster on Tue, 09/08/2011 - 17:33

Three Cheese and Rocket Flatbread

Recipe Image:

Introduction:

An absolutely divine flatbread filled with 3 cheeses and peppery rocket leaves! Perfect for picnics, packed lunches or as an instant snack - piping hot straight from the oven!

Notes:

Serves 2-4.

Preparation:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Ingredients:

250g (10oz) Juvela Gluten-Free Mix
1tsp dried yeast (supplied with mix)
1tbsp vegetable oil
25g (1oz) Parmesan cheese (grated)
75g (3oz) mature cheddar cheese (grated)
75g (3oz) Gorgonzola cheese (roughly crumbled)
50g (2oz) rocket leaves
olive oil (for brushing)
125ml (5-6fl oz) warm water

Method:

In a large bowl, mix together the Mix and yeast. Stir in the oil and sufficient water to form a soft but not sticky dough.
Knead the dough until smooth on a surface lightly dusted with Mix.
Roll the dough out thinly into a large rectangle (approx. 12" x 8" in size and ¼" in thickness). Fold dough over the rolling pin and transfer to a large baking tray.
Along half of the length of the dough, sprinkle the parmesan, followed by the cheddar and then the crumbled gorgonzola.
Top with the rocket and gently push all ingredients into the dough. Fold the other half of the dough on top and push around the edges to seal them together. Rub the top with a little olive oil and leave to prove in a warm place for about 20 minutes.
Bake in a pre-heated oven for 25-30 minutes until lightly golden.

Submitted by webmaster on Mon, 18/04/2011 - 17:28

breads

Parsnip & Parmesan Bread

Recipe Image:

Introduction:

This recipe combines the sweetness of parsnips with the sharpness of fresh parmesan cheese to create a crusty loaf which can be simply spread with butter or dunked into hot soup. The bread can also be made using fresh parmesan, cut into small cubes.

Notes:

Serves 2.

Preparation:

Pre-heat the oven to 190°C/350°F/Gas Mark 5

Ingredients:

200g (8oz) Juvela Gluten-Free fibre mix
175g (7oz) parsnips (peeled and grated)
50g (2oz) grated Parmesan*
1tbsp fresh sage (finely chopped)
2 medium eggs, beaten
2tbsp milk

* Please check the Food List for suitable gluten-free brands.

Method:

In a large bowl, mix together the JUVELA Gluten-Free Fibre Mix, parsnips, parmesan* and sage.
Beat the eggs and milk together and add to the bowl.
Bring the mixture together to form a loose dough.
Transfer to a greased baking sheet and pat gently into a 15cm (6 inch) round.
Bake in a pre-heated oven for 35-40 minutes or until golden brown. Remove and allow to cool on a wire rack. Delicious served hot or cold.

Submitted by webmaster on Fri, 11/03/2011 - 17:53

breads

Basic Bread and Rolls

Recipe Image:

Introduction:

Breadmaking with the Juvela Gluten-Free Mixes is really quick and easy. As you make a batter rather than a dough, it requires no kneading and only has to prove once.

Notes:

A sachet of easy blend dried yeast is provided with each packet so all you need to add is water and oil.

Makes 2 Loaves or 10-12 Rolls.

Preparation:

Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7 and prepare your tins. If making loaves, lightly grease 2x900g (2lb) loaf tins. If making rolls, lightly grease 10-12 Yorkshire pudding or muffin tins.

Ingredients:

1pk Juvela Gluten Free Mix
1 sachet of easy blend dried yeast (supplied with the mix)
1tsp salt
1tsp sugar
2tbsp vegetable oil
450ml (16fl oz) warm water (approx)

N.B. - If using Fibre Mix increase water to 500ml (18fl oz)

Method:

Empty the whole packet of Mix into a large bowl. Stir in the sachet of yeast and the salt ensuring it is evenly distributed. This ensures a nice even crumb; if clusters of yeast are left, this will result in air holes.
Stir in the oil (use a light oil like sunflower or vegetable; olive oil is too heavy and will produce a holey uneven crumb) and then add the water (approx. 40°C - pleasantly warm to touch). Beat the mixture well until a smooth batter is formed.
The mixture should fall quickly back into place when a knife is drawn through it like a paddle. Do not be afraid to add more water if the batter is too thick.
Divide the mixture between the prepared tins. The mixture should half fill the 2 loaf tins or half fill 10-12 Yorkshire pudding/muffin tins. Ensure the surface is smooth by dipping the back of a spoon in oil and running it over the top of the mixture. Cover with a greased polythene bag or damp tea towel and transfer to a warm place for 30minutes to prove.
Remove polythene bag/tea towel and bake in a pre-heated oven for: Loaves - 20-25 minutes; Rolls - 15-20 minutes.
Turn occasionally to ensure an even crust. The bread should be well risen and golden brown. Allow to sit for about 10 minutes before removing from the tins. Allow to cool completely before slicing.
The bread will stay fresh for 3-4 days if stored in an airtight container.

Submitted by webmaster on Mon, 31/01/2011 - 15:53

breads

Fruit Scones

Recipe Image:

Introduction:

Scones, a classic served with jam and cream or simply buttered! Makes 6.

Preparation:

Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7 and lightly grease a baking tray.

Ingredients:

200g (8oz) JUVELA Gluten-Free Fibre Mix,
1tsp gluten free baking powder*,
50g (2oz) margarine,
25g (1oz) caster sugar,
75g (3oz) glace cherries, finely chopped or 75g (3oz) sultanas*,
1 medium egg, beaten with sufficient milk to make 125ml (¼ pt) of liquid.

* Please check the Food List for suitable gluten-free brands.

Method:

Place the Mix and baking powder in a large bowl and rub in the margarine until the mixture resembles breadcrumbs.
Stir in the caster sugar and cherries/sultanas and then add sufficient liquid to form a soft but not sticky dough.
Knead lightly on a surface lightly dusted with Mix and pat down until dough is 1 inch thick.
Cut out scones using a fluted scone cutter (re-knead any trimmings and repeat).
Place onto baking tray and bake in a pre-heated oven for 10-15 minutes until golden brown.

Submitted by webmaster on Wed, 24/11/2010 - 17:50

breads

Soda Bread

Recipe Image:

Introduction:

Soda bread is a traditional Irish bread that can be made in minutes. It uses bicarbonate of soda and cream of tartar in place of yeast so requires no ‘proving' time. It can be flavoured to be sweet or savoury but is just as good plain.

Preparation:

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.

Ingredients:

1 packet JUVELA Gluten-Free Fibre Mix,
1tsp salt,
1tsp bicarbonate of soda*,
1tsp cream of tartar*,
2tbsp lemon juice,
Approx. 375ml (¾pt) milk.

* Please check the Food List for suitable gluten-free brands.

Method:

Place a whole packet of Fibre Mix into a bowl and stir in the salt, bicarbonate of soda and cream of tartar.
Add the lemon juice to the milk to sour it.
Gradually add sufficient milk to the Mix to form a soft but not sticky dough.
Knead until smooth on a surface lightly dusted with Mix.
Shape into a round and place onto baking tray.
Cut a shallow cross on the top of the dough with a sharp knife and bake in a pre-heated oven for 45-50 minutes.

Submitted by webmaster on Wed, 24/11/2010 - 17:45

breads

Banana Bread

Recipe Image:

Introduction:

A tasty teatime treat - perfect thickly sliced and served spread with butter - anytime, never mind teatime! Makes 10-12 servings.

Preparation:

Before you start, pre-heat the oven to 180°C/350°F/Gas Mark 4 and grease and base line a 2lb loaf tin.

Ingredients:

175g (7oz) Juvela Gluten-Free fibre mix,
1tsp bicarbonate of soda*,
75g (3oz) margarine,
150g (6oz) caster sugar,
2 medium eggs, beaten,
450g (18oz) bananas, mashed,
100g (4oz) chopped mixed nuts (optional)*.

* Please check the Food List for suitable gluten-free brands.

Method:

Place all the ingredients in a bowl and beat together until thoroughly combined.
Place the mixture in the prepared tin and bake for 45mins-1hr, until well risen and firm. Allow to cool on a wire rack.
Delicious served with hot toffee sauce*.

Submitted by webmaster on Wed, 24/11/2010 - 11:32

breads

Garlic, Onion & Rosemary Flatbread

Hot Cross Buns

To make a glaze for the top (optional)

Apple and Blueberry Scones

Crumpets

Three Cheese and Rocket Flatbread

Parsnip & Parmesan Bread

Basic Bread and Rolls

Fruit Scones

Soda Bread

Banana Bread

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