Gluten-free, bake-whenever-you-want bread

Ingredients for 1 servings:

• 250 g flour, dark, gluten-free
• 150 g Flour, light, gluten-free
• 100 g buckwheat flour
• 1 cube of yeast, fresh
• 1 ½ tsp salt
• 430 ml water, warm
• 1 ½ tbsp chia seeds
• 2 tsp apple cider vinegar

Instructions

Working time approx. 5 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 15 minutes

in 12 hours or 5 days, with chia seeds, super crust

Dissolve the fresh yeast in the warm water. Mix 500g of gluten-free flour—I often use the mix as directed above—with the salt, vinegar, chia seeds, and the yeast-water mixture with a wooden spoon until no flour is visible. Cover the bowl tightly and let it stand in the refrigerator for at least 12 hours and up to 5 days, or longer if possible. You can bake whenever you like and have time. Remove the dough from the refrigerator at least 2-3 hours before baking; do not stir it again to avoid destroying the structure. Pour into an oiled king cake pan, cover, and let stand in a warm place. Do not preheat the oven. Bake at 200°C (top and bottom heat) for about 60 minutes. Remove from the pan and bake for another 10-15 minutes. Use the tap test. Tip: This is a flexible recipe; variations are possible with bread spices, grains, seeds, carrots, and herbs.