This produces a potato flavoured bread with a crisp brown crust.
Ingredients:for a 1 lb loaf
3 oz / 75g cooked potato
¼ pint / 150ml milk
6 oz / 175g gluten free flour mix
2 tablespoons olive oil
1 tsp / 4g bicarbonate of soda
1 tsp / 4g cream of tartar
salt to taste
1 tsp sugar
Cook the potato until soft and drain well. Mash the potato wellor put through a liquidiser.
Beat the milk and egg together with the cooked potato. This isbest done in a liquidiser.
Mix all the dry ingredients for the bread together with two tablespoonsof olive oil .
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 baking parchment and spreadthe mixture in a 1" or 2cm deep layer in the tray. Or use individual greasedpattie tins.
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. A part cookedloaf can be turned over on the baking tray to ensure even cooking.
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