..Faculty of Art, Design & Technology

GCSE Food Technology Gluten-free Corn Bread recipe 2 Ingredients: Instant potato powder 50g Boiling water 225g Corn flour 125g Soya flour 75g Ground rice 75g Easy blend dried yeast 30g Salt 10g Margarine 25g Milk 8 fl oz Eggs 1 Method: Preheat the oven to gas mark 7. Mix together potato powder and boiling water in large bowl. Allow to cool. Add corn flour, soya flour, ground rice, yeast, salt and mix together well. Melt margarine in separate pot and add milk and egg to it. Mix into dry ingredients and beat well. Transfer mixture to a greased tin, cover with oiled cling film. Leave to rise for 30 minutes or until double in size. Remove cling film and bake for 35-40 minutes until golden brown. Turn out of tin and leave to cool on a wire rack. By Louise Johnson 11EE E-Mail : Food & Design (Jackie Applebee) webmaster@beauchamp.org.uk Author : J. Applebee This page : W. Burns © Copyright The Oadby Beauchamp College 1996-2000.