Gluten-free bread and some fab recipes

Some gluten-free bread and some fab recipes

I just received a oress relaease to tell me that in the UK  we eat the equivalent of 9 million loaves of bread each day! I am a bread fanatic so I can understand this but gosh the calories!! We get Warburtons bread and love it so I am really happy to tell you abou their new range.

People who follow a gluten-free or wheat-free diet or those with coeliac disease don’t have to miss out  with the launch of Warburtons new Gluten-Free and Wheat-Free bakery range.The new range of white and brown loaves, sub rolls, crumpets and teacakes have all the taste just without the gluten and wheat.

Here is the very lovely Phil Vickery to show your some gluten-free cooking followed by 2 tasty gluten-free and wheat-free recipes:

SOFT CHEESE & PEPPERDEW TOASTIES WITH SPINACH & POACHED EGG

4 persons

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients:

4 slices Warburtons gluten free brown bread

200g cream cheese

100g finely grated strong Cheddar

1 tsp English mustard

4-5 Pepperdew peppers, finely chopped

Salt and pepper

2 egg yolks

50g fresh spinach leaves

4 fresh eggs

Dash of vinegar

Method:

1)      Place the cream cheese, Cheddar, mustard, peppers, salt and pepper into a bowl and really mix well.

2)      Add the egg yolks and again mix well.

3)      Lightly toast one side of the bread, and then spread evenly the mixture over the untoasted side of the four slices.

4)      Place on a baking tray, and grill or bake in a moderate oven or grill, don’t rush it, you will find they glaze and set perfectly.

5)      Meanwhile poach the eggs in simmering water with a dash of vinegar and a pinch of salt.

6)      Serve the toasties topped with a little fresh spinach and a soft poached egg.

BRAMLEY APPLE CARAMEL TEA CAKES

4 persons

 Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

Warburton’s tea cakes, halved

100g castor sugar

Enough water just to cover the sugar

50g pecan nuts

50mls water

2 tbsp double cream, optional

2 large Bramley apples, peeled, cored and chopped roughly

75g castor sugar

Juice and finely grated zest 1 large lemon

Method:

1)      Place the sugar and enough water to just cover the sugar.

2)      Bring to a rapid boil, and then cook until the sugar starts to brown, then add the pecan nuts and cook in the caramel for 15 seconds until lightly brown.

3)      Carefully add the 50mls water and re-boil, then add a little cream if you want to, cool.

4)      Place the apple, sugar and zest and juice of the lemon and cook for 10 minutes until nice and pulpy.

5)      Lightly toast or bake the tea cakes halves, top with the warm apple compote and spoon over a little of the thick pecan caramel syrup.

Gosh don’t they both sound FAB!