John Myers
Contents
show
Glutenfree Bread
The perfect glutenfree bread recipe with a picture and simple step-by-step instructions.
Bread spices
- 150 g Millet
- 150 g Soy flour
- 100 g Amaranth
- 25 g Tartar baking powder
- 100 g Walnuts
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 700 ml Lukewarm mineral water
- 1 kl. teaspoon Caraway seed
- 1 kl. teaspoon Anise
- 1 kl. teaspoon Fennel
- 1 kl. teaspoon Coriander
Preface
- If you have to do without wheat, spelled and rye, then you either have to live on rice crackers or you have to bake bread yourself … Baking bread without the gluten from normal cereals is a real challenge … have already tried a lot, most of them But breads have a taste that takes getting used to or they crumble … not so with this recipe! it actually tastes “almost” like normal bread, has a nice, crispy crust and it doesn’t disintegrate into a thousand pieces when you cut it …
preparation
- First grind the walnuts finely in the Moulinex – then grind the amaranth and millet into fine flour in the flour mill (or use already ground varieties) – now finely grind the specified spices – briefly warm up the mineral water on the stove
preparation
- Mix all types of flour in a large bowl with the baking powder – mix in the ground spices, ground nuts, salt and sugar – add the lukewarm mineral water – stir well – a compact, pulpy mixture is created
- Fill the mass in 2 loaf pan lined with baking paper – bake in the preheated oven at 200 degrees for about 50 minutes (if you prefer a large bread, put the mass in 1 loaf pan and extend the baking time by 10-15 minutes) – in the At the beginning of the baking time, pour a “gush” of hot water into the oven’s frying pan to keep moisture in the oven – after baking, place the bread on a grid to cool
Facebook Comments