Gluten free bread

French
gluten-free-bread

A recipe for bread much easier to digest.

Tip:
Avoid the mussels too big, because this dough of gluten is very fragile and the brink helps hold it during cooking.

Preparation time:
0H45

Cooking time:
The time varies depending on the type of machine and program selected. Thank you for referring to the manual for your machine.
15 m

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Preparation:

picto_machine_on_cn

Preparation::
1 - In a bowl, place flour, buckwheat, potato starch, cornstarch, baking powder, salt, sugar and mix lightly with a whisk.
2 - Add the warm water and dry yeast. Mix with a spatula for 2-3 minutes to form a smooth paste.
3 - Pour the paste directly into the mould till the half. Let the dough proof and reach ¾ of the mould (about 20 minutes).
4 - Spray with water and bake in preheated oven at 210 degrees F. Let it cook about 15 minutes (for small mussels).

Ingredients

  • Salt: 8 g
  • Sugar: 33 g
  • Water: 273 ml
  • Buckwheat flour: 200 g
  • Potato starch: 200 g
  • Corn starch: 200 g
  • Dry Yeast: 16 g

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