Gluten-free and lactose-free bread

Ingredients for 4 servings:

• 500 g gluten-free bread mix (e.g. from Schär)
• 1 sachet of cream of tartar baking powder
• 1 tsp salt and 2 tbsp egg substitute
• 60 g margarine (vegetable margarine)
• 450 ml carbonated mineral water
• Fat for the mold
• possibly caraway
• possibly poppy
• possibly raisins

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very tasty, very light

Combine the flour, salt, and baking powder. Mix the egg substitute with a little mineral water to form a firm yet fluffy dough (similar to thick whipped cream). Add this mixture to the flour mixture, along with the margarine. While mixing with the dough hook, add the water and knead everything thoroughly into a firm dough. It’s best to pour the dough into a greased loaf pan and place it in an oven preheated to 200°C for 1 hour. Then remove the bread from the pan immediately and let it cool on a wire rack. You now have a fluffy gluten- and lactose-free bread. If you like, you can also refine it with caraway seeds, poppy seeds, or even raisins. I tried this recipe for a long time and tried many different types of flour.