John Myers
Ingredients for 1 servings:
- 100 g buckwheat, finely ground
- 100 g rice, (whole grain rice) finely ground
- 100 g potato flour
- 100 g cornstarch
- 5 g guar gum
- 1 tsp salt
- 350 ml buttermilk
- 1 packet of dry yeast
- ½ tsp honey
- 1 large egg(s)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 20 minutes
Crispy on the outside, soft on the inside – delicious!
Pour the egg, salt, and buttermilk into the bread maker’s baking pan. Then add the flours on top. Drizzle with honey and sprinkle with the dried yeast. Then set the bread maker to the setting for small loaves and quick baking. On my Unold bread maker, this is setting 1, and in the menu, program 4, which bakes a loaf in 2 hours and 10 minutes. Remove from the pan immediately after baking and let cool on a wire rack. Important: If there are any leftovers, be sure to slice and freeze them the same day. Thawed in the toaster, they taste almost like freshly baked bread. Gluten-free bread dries out extremely quickly and we don’t like it the next day. But with the freezing trick, I’m currently baking in advance! Thanks to my sweetheart finally discovering his gluten intolerance, I’m changing my entire baking habits. The first two loaves were terribly dry… but now I have a new favorite!
Facebook Comments