Freedom Bakery - Gluten and Lactose Free Baking

15/04/2022

Happy Easter everyone.

Gluten and lactose free hot cross buns. The smell is delicious.

Proper soft,sticky and springy hot cross buns. Delicious

10/04/2022

I've been experimenting using psyllium husk as a binder in my gluten free baking.

These wild garlic and cheese scones are delicious and made using psyllium husk and no xanthan gum. Really happy with how they turned out. Not crumbly at all. Just light, airy and even a bit bouncy.

Local wild garlic, lactose free cheese and oat milk used in this bake.

Recipe:
460 g gluten free plain flour (I use Dove Farm)
20 g Gluten free baking powder
12 g Psyllium husk powder
300 g Full Fat Hard Cheese (I used lactose free cheddar and some vegan cheese)
280 g Oat Milk
60 g Plant Double Cream
A good bundle of coarsely chopped fresh wild garlic
2 tsp lemon juice

Method
Preheat oven to 220 degrees C (200 degree fan) or Gas mark 7.
Line a large baking tray with baking parchment.
Place the dry ingredients into a food mixer and combine.
Grate the cheese and add to the dry ingredients.
Add the coarsely chopped wild garlic.
Mix well.
Add the oat milk, plant double cream and lemon juice and mix until it forms a dough. If doing by hand combine all the ingredients by hand. T
Knead the dough until smooth
Form into a large circle approx. 4cm thick
Using a 5cm diameter cutter cut out your scones
Reform the dough and continue to cut out the scones until all the mixture is used up
Paint the tops and a bit of the sides with oat milk or plant cream
Place the scones onto the baking tray and bake for 18 minutes until risen slightly and golden
Let them cool slightly, slice open and eat with vegan butter. If they go cold, I suggest you toast them before eating.

Enjoy

15/01/2022

https://nnbwawards.weebly.com/public-voting-awards---vote-now.html

So I know this is a bit random!! But...

My day job is helping people with their Mental Health. I'm a counsellor and my practice, Counselling Services, Retford, has been nominated for an award. YAY! To say we are over the moon is an understatement.

If you would like to vote, that would be amazing. All it takes is a click and logging onto Google. Thank you. Kerri Schad Founder of Hazelwood Counselling Services and Freedom Bakery

https://nnbwawards.weebly.com/public-voting-awards---vote-now.html

Now The Fun Part! Part Two : Voting The voting system will open and voting will commence on Thursday, 16th December 2021. One vote person via the dedicated voting system. If you want your...

22/12/2021

It's beginning to feel very Christmassy here at the Freedom Bakery...

27/11/2021

Another artisan loaf, this time with olives and sundried tomatoes.

07/11/2021

Homemade gluten free and dairy free mushroom pie for dinner tonight. Foraged woodland mushrooms collected on a recent dog walk. Empty plates all round.

03/11/2021

Artisan bread made with green and black olives.

10/06/2017

Rich chocolate praline truffle with salted caramel topping. Super yummy and gluten and dairy free.

12/03/2017

Latest bread batch. From left to right. Sunflower seeded rolls, seeded batch loaf, tea cakes and sun dried tomato and olive bread. Yummy.

Let me know what you think.