Just had a fancy for madeira cake and saw this recipe on the BBC website. I did a bit of tweeking and substiuting so have written below what I used to make the loaf. Quite pleased with the result as nice and light which I didn’t think it would be. Have to say it is a beautiful day on the canal today, perfect for sitting on the bank with a cup of tea and slice of guilt free low carb cake! I just love this flour, getting through so much had to uy a 5kg bag, interesting storing it on the boat but I found space! 175g butter, softened, plus extra for greasing 90g Sukrin Gold (brown sugar sweetener) 85g Erythritol (or your sweetener of joice) (OR I am sure it would work with 175g of whatever sweetener you have) Optional, 1 tsp inulin and half a pipette of stevia drops) 3 large eggs grated zest 1 small lemon few drops vanilla extract 150g Superfine FIbre Flour 100g Superfine Almond Flour (or you could use 200 g superfine fibre flour and 50g of ground almonds or any ratios you fancy really) 15g baking powder Almond milk or milk Method 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, or stand mixer, beat together the butter, sweeteners and inulin and stevia drops if using, until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the dry ingredients until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon. It does come out vry thick so I kept adding milk until it was the right consisency. I didn’t note how much I used but guessing around 150ml or more. 2 Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing
a day ago
After about 5 attempts of trying to make bread in my bread maker with fine fiber flour I finally had success. I have had a bread maker for a long time its a Panasonic SD-2500 model. I used the Gluten Free Fibre Bread Mix menu. First of all I used my measure jug and put 50ml of warm water, then put 3 tsps of yeast and then covered it with sweetner, (canderel). I left it for about 15 minutes. If you do not see it interact and ferment slightly try again as you may waste a lot of flour like I did. Put the flour into bread maker first then add a little bit more sweetner if desired. Then I added 1/2 a tsp of baking powder (I don't know if it made a different but was determined to make it rise). Tsp of apple cider vinegar. 2tbsp of EVOO. I added the yeast mix and 150ml hot water from kettle. 200ml cold water. Try to cover all the flour with the water. It took 150 minutes and as soon as the breadmaker beeped I took the bread out instead of waiting on it to cool down. This made the crust less chewy. My family loved this bread as much as they did when I used to make my old recipe with heaps of sugar. I sliced the bread up with my bread slicer and froze it in individual bags so I could have one slice a day and it tastes as fresh as the day I made it.