I've been making this very simple bread substitue for lunches the last few weeks... it's so easy, no extended kneading, no yeast, no waiting for it to rise... just mix, a quick knead and shape and into the oven for half hour and yummo, fresh bread! And for someone with gluten intolerance, let me tell you - this is heaven!
This quantity makes a medium sized damper - I shape mine into a kind of french stick shape to make it quicker to cook through. Just multiply the quantities for a larger loaf, but be aware that it is best eaten fresh from the oven. Without preservatives it tends to go rock hard pretty quickly!
Basic Damper Recipe
* 1 cup of gluten free raising flour (but again I use plain and 1 tsp of baking powder per cup)
* 1 extra tsp of GF baking powder
* 1/2 cup milk (I use lactose free milk - you could even use water if you like)
* 1tbs honey or golden syrup
* pinch of salt
Preheat oven to 180C. Mix all ingredients together in a bowl and pour out onto floured surface (or non-stick kneading mat, this is what I use - it's sensational) Simply knead for a couple of minutes until mix comes together and then shape into desired shape. Brush with extra milk or melted butter and place on paper lined tray and bake for around 30 minutes until brown.
ready to go in oven...
and out of the oven (cut in half)... yum. yep I know it's pretty 'doughy' looking, which it is, that's the disadvantage of gluten free baking... without the gluten things can get pretty heavy. but in my opinion, it's better than nothing and I've really been enjoying have some preservative free bread on which to spread some honey! ENJOY!
Recipe adapted from 4 Ingredients Gluten Free by Kim McCosker & Rachael Bermingham