67.Carrot and Cheese FlatBread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This produces a tasty bread with a crisp brown crust.

Ingredients:for a 1 lb loaf

4 oz / 100g grated carrot

1 egg

¼ pint / 150ml milk

2 tablespoon olive oil

4 oz/100g cheese

8 oz / 225g

gluten-free flour mix

1 oz / 25g dried milk

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 tsp sugar


Beat the carrot to a smooth pureé with the milk and egg.This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoonof oil and the grated cheese.

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Line a 10 inch square shallow tray with non-stick baking parchmentand spread the mixture in a 1" or 2cm deep layer in the tray. Or use greasedindividual pattie tins.


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean.

Serving suggestions:

All gluten free breads are best served fresh and hot.

If bread is not being served immediately it is cooked, serve toasted.