Gluten and lactose-free bread

Ingredients for 1 servings:

• 60 g polenta or corn flour
• 140 g flour, gluten-free (Bread Mix Dark Schär)
• 200 g Flour, gluten-free, (Schär bread mix)
• 20 g flaxseed
• 20 g rice flakes
• 1 ½ tsp salt
• 400 ml milk, lactose-free
• 200 ml yogurt or kefir (lactose-free)
• ½ cube of yeast
• Oil and corn flour for the mold
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Allow the yeast to swell in 200 ml of lukewarm milk and 1 teaspoon of sugar. Combine all the dry ingredients and, using a wooden spoon, stir in the remaining milk and the 200 ml of yogurt until a smooth dough forms. The dough will be soft and sticky. Cover the dough and let it rise in a warm place for 60 minutes. Then stir again, pour it into a greased and cornflour-dusted pan, and let it rise in the oven (at 40°C) for 30 minutes. Then bake at 180°C for 45 minutes.