Gluten-free, yeast-free bread

Ingredients for 1 servings:

• 150 g yogurt, your choice of cow, goat, sheep or soy
• 200 ml water
• 1 egg(s) or equivalent amount of egg substitute
• 90 g potato starch
• 90 g cornstarch
• 90 g rice flour
• 90 g buckwheat
• 1 tbsp beetroot
• 2 tsp arrowroot flour
• 1 pack of cream of tartar baking powder
• 1 tsp baking soda
• Oil or palm fat
• 3 tbsp water
• 1 tbsp oil
• ½ tsp cream of tartar baking powder
• ¼ tsp locust bean gum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

can also be baked completely vegan

Mix all ingredients into a dough. If using egg substitute, mix it first. The dough will be relatively runny, but that’s how it should be. Pour into a bread pan or loaf pan lined with baking paper. Preheat oven to 200°C. Place the bread in the oven and reduce the temperature to 180°C. After about 30 minutes, remove the bread from the pan and brush all over with oil or palm fat, then bake for another 30-40 minutes. The bread is ready when it sounds hollow when tapped on the bottom. Make your own egg substitute: Mix the water and oil well, then add the baking powder and flour and beat well. Note: Since gluten-free bread dries out quickly, you can also cut it into slices and store it in the freezer. If necessary, warm the slices in a toaster. You can, of course, also try other gluten-free flours. The important thing is that the flour contains 50% starch.