Barkat - Gluten-Free Baking Powder, 100g

Quick Description

You can now make coeliac-friendly baked goods, sweet and savoury alike, with Barkat’s Gluten-Free Baking Powder. An effective raising agent that’s allergen-free.

Key Information

• Effective Raising Agent
• Low Calorie
• Coeliac Friendly
• No Added Sugar
• Soya-Free
• Gluten-Free

Product Overview

Are you a fan of home baking but not gluten? Barkat has got you covered with this Gluten-Free Baking Powder. It has no added sugar, is low-calorie, and contains no allergens. This effective and versatile raising agent can be used to make biscuits, cakes, scones, and shortcrust pastry (always vegan, of course).

Barkat specialises in bringing you coeliac-friendly alternatives to products that usually contain gluten. So, you can rest assured that if you suffer from gluten intolerance any of Barkat’s products are safe for you to use.

Ingredients

Disodium dihydrogen diphosphate, rice flour, sodium bicarbonate.

Frequently Asked Questions

Can I use Barkat Gluten-Free Baking Powder to make vegan & gluten-free soda bread?

Yes, you can use Barkat Gluten-Free Baking Powder to make vegan & gluten-free soda bread. Traditional recipes for soda bread use bicarbonate of soda (baking soda) and not baking powder; however, as gluten itself contributes to how the soda bread raises during baking, it is advisable to use baking powder instead of bicarbonate of soda when using gluten-free flours.

To make this soda bread you will need: 170g Clearspring’s Organic Gluten-Free Whole Buckwheat Flour; 120g Clearspring’s Organic Gluten-Free Brown Rice Flour; 50g corn flour (or tapioca flour); 150ml vegan plain yoghurt; 140ml unsweetened plant milk; ½ teaspoon salt; and ½ teaspoon Barkat Gluten-Free Baking Powder.

Firstly, preheat the oven to 180˚C and line a baking tray with greaseproof paper.

Next, put the buckwheat and rice flours, salt and Barkat Gluten-Free Baking Powder into a large mixing bowl and stir until evenly distributed. Then make a well in the middle and pour in the yoghurt and milk. Mix it quickly using a large fork to form a soft dough. If your dough seems stiff, slowly add more milk making sure the dough doesn’t become wet or sticky.

Place the dough onto a lightly floured surface (you can use any of the flours in the recipe for this) and briefly knead. Form the dough into a round shape and slightly flatten, then place on the baking tray. Cut a shallow cross on top of the dough and bake until the loaf sounds hollow when tapped (about 30 minutes). Allow to cool on a wire rack.

This bread is delicious served warm with Mergulo’s Original Cashew Nut-But*er. Enjoy!