Gluten-free bread

Ingredients for 1 servings:

• 500 g flour, gluten-free, dark, e.g. from Schär
• 120 g flour (teff flour)
• 50 g cereal flakes (rice)
• 50 g cereal flakes (millet)
• 1 tsp psyllium husk
• 2 tsp salt
• 1 tsp sugar
• 1 cube of yeast
• 1 tbsp fruit vinegar
• 2 tbsp rapeseed oil
• 630 ml water, lukewarm
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

with teff flour

Mix the two types of flour with the flakes, salt, and psyllium husks. Make a well in the center, crumble the yeast into the well, and sprinkle with sugar. Pour the lukewarm water over the yeast, then add the vinegar and oil. Knead everything into a smooth dough. Shape the dough into a log and place it in a greased loaf pan. Cover and let it rise until it has roughly doubled in size. Then place the bread in the oven preheated to 250°C (fan oven) and bake for 10 minutes. Reduce the temperature to 200°C (fan oven) and bake for another 50 minutes.