Sunday 10 November 2013

Goat's Cheese, Onion and Potato Bread (Gluten Free)


The opened bag of GF SR flour I bought for to try and make a GF wedding cake tier has been sitting looking at me for a while... it didn't make a very nice Madeira cake!  To try and use it and also see if I could bake a passable GF bread for coeliac or gluten intolerant guests I thought I'd try swapping it into my favourite potato bread recipe.  As GF flour needs a bit extra moisture I upped the amount of grated potato, but I don't think you need the 300g I used - I think 250g is going to be about right.  The other half claims not to be able to discern much difference to the usual recipe, but I'd say it needs to cool a bit more than the gluten-containing version as it's otherwise a bit too moist.  However once cooled a little to just warm or cold it's got a pretty good texture!

This bread works well with spring onions, other hard cheeses and a touch of herbs!

150g Goat's Cheese (hard or soft), in 1cm cubes
1/2 Red Onion
1 1/2 Potato (about 250g), grated
175g GF Self-raising Flour (Doves Farm blend - pictured)
1 tsp Salt
1/2 tsp Cayenne Pepper
1 Large Egg
2 tbsp Milk
1 heaped tsp Wholegrain Mustard


Adapted from a Delia Smith Recipe here.


Grate potato into a bowl and add goats cheese, flour, cayenne pepper and salt.  Mix to goat cheese and potato in the flour - particularly if using a soft goat's cheese as this will prevent cheese cubes sticking together.

Beat together the egg, milk and mustard then add to the other ingredients and mix together with a pallet knife - this should give a fairly wet mix.

Use a little more flour to coat a baking sheet and form the bread mix into a 6" round.

Bake at 180oC for 45-50min until golden brown.

Allow to cool, then slice.

This is very tasty whilst still warm, but allow to cool a little to allow the GF flour to absorb the moisture from the potato.

For the standard version reduce the potato to about 175g and use standard SR flour.