An experiment in quick bread.
Ingredients
240g gluten-free SR flour
200ml milk
5 Tsp mayonnaise
Method
Preheat the oven to 200C.
Using a whisk, combine the mayonnaise and milk. When well mixed, add the flour. Spoon out the mixture into 12 silicone muffin cases in a muffin tin, and bake for 20 minutes, until light, and golden and fluffy.
Outcome
A very tasty and satisfactory experiment. We now need to move into a rigorous phase of testing, repeating the experiment many times.
Ingredients
240g gluten-free SR flour
200ml milk
5 Tsp mayonnaise
Method
Preheat the oven to 200C.
Using a whisk, combine the mayonnaise and milk. When well mixed, add the flour. Spoon out the mixture into 12 silicone muffin cases in a muffin tin, and bake for 20 minutes, until light, and golden and fluffy.
Outcome
A very tasty and satisfactory experiment. We now need to move into a rigorous phase of testing, repeating the experiment many times.
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