Gluten free bread
Avoid the mussels too big, because this dough of gluten is very fragile and the brink helps hold it during cooking.
The time varies depending on the type of machine and program selected. Thank you for referring to the manual for your machine.
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).
- 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