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Kumara Dampers Recipe

This kumara dampers recipe is gluten-free, wheat-free, yeast-free and egg-free.

Ingredients :

Preparation & cook time : 50 minutes

Makes 4

  • 1 2/3 cups (225g) gluten-free self-raising flour

  • 1 teaspoon caster sugar

  • ¼ teaspoon salt

  • 20g butter

  • ½ cup cold mashed sieved cooked kumara

  • ½ cup (125ml) buttermilk

  • 2 tablespoons water, approximately

  • 2 teaspoons milk, approximately

  • 2 teaspoons gluten-free self-raising flour, extra

 Wheat-Free & Gluten-Free Recipe - Kumara Dampers

Method :

  1. Preheat oven to 220°C/200°C fan-forced. Oil oven tray.

  2. Sift dry ingredients into large bowl; rub in the butter. Add kumara, buttermilk and enough of the water to mix to a soft, sticky dough. Knead dough lightly on floured surface until smooth.

  3. Divide dough into four equal portions. Roll each portion into rounds, place on oven tray. Cut cross through top of dough, about 5mm deep. Brush tops with milk, then dust with extra sifted flour. Bake dampers about 35 minutes.

Cooking Tips & Food Facts for Wheat-Free & Gluten-Free Diet

Baking Tips

Baking Tip : You will need to cook 250g kumara for this recipe.
Storage : Dampers are best made and eaten on the same day. They can be frozen for up to three months; thaw in a slow oven, wrapped in foil, for about 25 minutes or until heated through.

Food Facts & Glossary of Baking Ingredients

  • self-raising flour is plain flour mixed with baking powder in the proportion of 1 cup flour to 2 teaspoons baking powder. Also available gluten-free from most supermarkets.

  • caster sugar is superfine or finely granulated table sugar.

  • butter : 125g is equal to one stick (4 ounces) butter. Unsalted butter often called "sweet" butter as it has no added salt. The salt content of regular salted butter is sometimes discernable in a sweet recipe, especially with chocolate. You can use regular butter in most cakes and baking, but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on.

  • buttermilk is originally the term given to the slightly sour liquid left after butter was churned from cream, today it is commercially made similarly to yogurt.

√  gluten-free    √  wheat-free    √  yeast-free    √  egg-free

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