How to make gluten-free bread
- Thoroughly mix the dry ingredients. It is advisable to pre-sift the flour through a sieve. It will saturate the flour with oxygen.
- Add 500 ml of water. If the ingredients do not mix, gradually add 50 ml more. It is difficult to determine the exact proportion since the moisture content of the flour can be different, and the required amount of water also depends on it.
- Then mix the ingredients with a spoon until smooth, so no lumps are there.
- Place the dough in a warm place for about 30-40 minutes, so that it doubles in volume.
- Line a rectangular 28 x 10 cm tin with parchment paper. To get the bread out of the paper easier, additionally grease the tin.
- Transfer the dough into the tin and leave it again for 30 minutes.
- Preheat the oven to 220 ° Cand place the tin in the oven. Bake for 50 minutes.
- Remove the bread from the tin and bake for another 10 minutes on an oven rack.
- When you knock on the bottom of the bread and hear an empty sound, you will know that it is ready.
- Cool the gluten-free bread on the rack.
What Can Be Modified In The Recipe
- When making gluten-free cornmeal bread, you can change the recipe slightly by replacing some of the cornmeal with 60g of potato starch.
- You can add a teaspoon of sunflower seeds or some gluten-free oatmeal, and you can also add a little malt or honey.
- Instead of using cornmeal, you can use cornstarch, this will give the product a better structure, and the dough will rise better.
- Rice flour can be replaced with any starch - potato starch, corn starch.
- Pumpkin seeds can be substituted for sunflower seeds.
