Jul 222010
 

From The Australian Women’s Weekly Allergy Free Cooking for Kids

Ingredients

1 & 2/3 cups (225g) gluten-free, self-raising flour (I use the Orgran brand)
1 teaspoon caster sugar (optional)
¼ teaspoon salt
20g butter or margarine
½ cup mashed cooked sweet potato
½ cup milk

Topping
2 teaspoons milk
2 teaspoons gluten-free self-raising flour

Method

Pre-heat oven to 200degC. Oil the oven tray.

Mix the dry ingredients together.

Melt the butter/margarine in the hot sweet potato or in the microwave (the instructions say to rub the butter in but I find melting is easier). Add the butter and sweet potato to the dry ingredients and mix thoroughly with a knife.

Add the milk quickly until a soft sticky dough. I find mixing with a knife is easiest.

Divide dough into 4 or 5 equal portions. Shape into rounds. Place on a tray. Cut a cross through the top of the dough and brush the tops with milk, then with extra flour.

Bake the dampers for 25–35 minutes, depending on your oven and the size of dampers. I find 5 dampers take around 27 minutes in my oven.

Eat immediately or freeze when cool. They don’t keep very well out of the freezer.

Author

Fay Loveland
Montmorency

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