Gluten-free and vegan bread for the bread maker

Ingredients for 1 servings:

• 200 g basmati rice
• 150 g corn flour
• 150 g millet
• 1 onion(s)
• 2 tsp guar gum
• 2 tsp psyllium husks, ground
• 1 tsp salt
• 1 tsp sugar
• 1 tsp apple cider vinegar, naturally cloudy
• 2 tbsp olive oil, or oil, to taste
• 550 ml water, lukewarm
• 1 packet of dry yeast
• Seeds, to taste, e.g. sunflower seeds, pumpkin seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

A bread with a nice crispy crust and no crumbs.

Mix the yeast with the sugar and a little lukewarm water and let it rise for a few minutes until bubbles form. Blend the basmati rice and millet into a flour in a blender. Combine all flours, psyllium husks, onion, salt, and sugar in a food processor. Mix the water, vinegar, and oil and pour into the bread maker. Pour the flour mixture onto the liquid and finally add the yeast. Use the gluten-free bread program and set the crust setting to Medium. During kneading, occasionally press the dough into the mixer with a scraper. When the beep sounds after kneading, add the seeds.