John Myers
Gluten Reduced Bread
The perfect gluten reduced bread recipe with a picture and simple step-by-step instructions.
- 350 ml Lukewarm water
- 1 tbsp Agave syrup
- 1 Sachets Dry yeast
- 200 g Chickpea flour
- 100 g Rice flour
- 100 g Wholemeal rye flour
- 100 g Spelled flour 630
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Vinegar
- Dissolve the yeast and agave syrup in the water.
- Put flour and baking powder on top, as well as salt. Start stirring while adding the vinegar.
- Let the dough stir well and then cover and let rise for 3 hours.
- Stir well again and pour into a greased loaf pan. Let rise again for about 1-1.5 hours until the volume has increased significantly.
- Place a fireproof bowl of water in the oven and preheat to 180 ° O / U heat. Bake bread at 180 ° O / U heat for 45-50 minutes.
- Turn the bread out of the tin and cover it on a wire rack to cool.
- The bread is totally soft, but compact, so it doesn’t crumble. It has a great aroma and structure. The feel is very pleasant.
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