Baking FAQs

Bread

Q: What size are 500g/lb and 1kg/2lb bread tins?

500g/1lb bread tins are 16cm x 10.5cm (6.25in x 4.25in). 1kg/2lb bread tins are 23cm x 13cm (9in x 5in).

Q: How long should I knead bread for?

We recommend kneading your bread for 100 presses.

Q: The gluten free bread recipe uses milk, but I cannot drink cows milk. Is there an alternative?

You can substitute cows milk with goat, sheep, soya, rice, almond or oat milk.

Q: The gluten free bread recipe uses vinegar, can I use any type of vinegar?

Any type of vinegar can be used, including cider vinegar, white wine vinegar, rice vinegar etc. However, beware of malt vinegar as this is made from barley, which contains gluten. 

Q: How do I convert the quantity of yeast in my recipe to fresh/dried/quick yeast?

Please refer to our Yeast Conversion Table for quidance.

Q: I do not have a gluten free setting on my bread maker, which setting should I use for gluten free bread?

Try using a rapid white programme, or contact the machine manufacturer for advice.

Q: When I knead my Einkorn dough, it becomes very sticky. What am I doing wrong?

Unlike most other flours used to bake bread, Einkorn does not require much kneading. It should be kneaded gently for just a couple of minutes, before being left to rise. It also makes a great loaf when left to rise slowly overnight, requiring no kneading at all.

Cakes

Q: Do you have a recipe for a gluten free wedding cake?

Use this recipe for a Gluten Free Christmas Cake, for a rich fruit cake.

Q: How do I store and ice Christmas Cake, Wedding Cake and Dundee Cake?

You can bake your celebratory cake in advance of the big day and leave it to 'mature' for a few months. Cakes rich in fruit, such as Vegan Christmas Cake will store well, rather than spongier cakes like Dundee Cake (these are best eaten within a week of baking). Here are a few key steps to remember:

  • When the cake is completely cold, wrap it in greaseproof paper then aluminium foil. Some may like to wrap their cake in muslin that has been soaked in brandy or rum.
  • Store the cake in an airtight tin or a double layer of foil, in a dry, cool place.
  • You can feed a rich fruit cake, perhaps once a month, by making small holes in the cake with a cocktail stick then dribbling in or injecting light brandy or rum to soak through the cake. Rewrap it in paper or muslin and foil.
  • Marzipan and fondant or royal icing are best added a few days before you eat the celebration cake. About a week before icing your cake, spread warm apricot jam over the top and cover with a layer of marzipan. Cover the cake with a clean cloth until the marzipan becomes firm to the touch. A few days before the big event, ice your cake, decorate, and leave to set.
  • Once cut, celebration cakes will store well if wrapped and kept in an airtight container.
  • When a layer of rich fruit cake or wedding cake has been stored for a long time, unwrap it and remove the icing. Check the cake still tastes good, then cover with fresh marzipan and icing as above.

Pastry

Q: My gluten free pastry is crumbly and very hard when baked, what advice can you give me?

Gluten free flours need more liquid than conventional flours, so add liquid until the dough is slightly sticky, then rest it for 15-30 minutes. The dough will absorb the rest of the liquid. If necessary, roll out the pastry between two sheets of cling film.

Q: Help! I've got tiny insects in my kitchen cupboard. What are they and how do I get rid of them?

Flour, milk powder, sugar and gravy can become infested with tiny grey/brown insect, even in the cleanest of kitchen cupboards. The best way to get rid of them is by hoovering any nooks and crannies in the kitchen, including shelves, and throwing away any contaminated foods. It is natural, but wrong, to assume that the products themselves are always at fault. 

Ingredient swaps

Q: How can I substitute the use of eggs in a recipe?

Gram Flour (also known as chickpea flour) can be used as an egg replacement in recipes for vegan or allergy sensitive cooking. Simply use 1 tbsp of flour mixed with 1 tbsp of water in place of 1 medium egg. If you are using this in a savoury recipe, you can use this method to replace any amount of eggs. However, avoid replacing more than 2 eggs in a sweet recipe this way, as the savoury flavour of Gram Flour could be overpowering.

Recipes 

 

Q: I'm looking for a recipe to make XYZ but can't find it on your website. Please can you help?

We always try our best to help, so please use our customer contact form to detail your query and we will do our best to offer advice.

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