John Myers
Gluten-free Crust Bread from My Bakery
The perfect gluten-free crust bread from my bakery recipe with a picture and simple step-by-step instructions.
Gluten-free crust bread from my bakery
- 100 g Walnuts
- 100 g Rice (turkish from the supermarket)
- 50 g Millet (organic market)
- 220 ml Lukewarm water
- 10 g Fresh yeast
- 130 g Potato flour
- 1 Sachets Pure tartar – baking powder
- 4 tsp Locust bean gum (organic market)
- 5 g Salt
- 20 ml Pumpkin seed oil
- 10 ml Apple cider vinegar naturally cloudy
- 10 g Maple syrup
- Put the walnuts in a food processor (2 sec / level 5) or coffee grinder to chop and transfer. Also add rice & millet and also grind, transferring. Put the crumbled fresh yeast and lukewarm water in the mixing bowl / food processor (2 min / 37 ° / speed 2).
- Add all types of flour, the ground walnuts and the remaining ingredients and work / knead into a smooth dough. Then cover the whole thing and let it rest for about 10 minutes. Then let the dough knead again for 5 minutes.
- Flour the work surface lightly and place the bread dough on top. Then shape into a round loaf. Grease a bread baking pan (for me, a little magician) and put a loaf of bread in it. Make a cut and dust with potato flour. Put the lid on.
- Place the bread pan on a rack and put in the cold oven. Turn on top / bottom heat to 220 ° degrees and bake for 45 to 50 minutes. Remove the lid from the last 5 minutes so that the bread gets a nice crust. Take out of the oven after baking.
- First allow to cool slightly in the bread pan. Then take it out carefully and let it cool down completely on a rack.
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