Gluten-free Bread When You Feel Like It
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 13 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, dark, luten-free
- 150 g flour, liht, luten-free
- 100 g buckwheat flour
- 1 cube yeast, fresh
- 1 ½ teaspoon salt
- 430 ml water, warm
- 1 ½ tablespoon chia seeds
- 2 teaspoons apple cider vinegar
Print Recipe
Pin Recipe Instructions
- Dissolve the fresh yeast in the warm water.
- Mix 500 g gluten-free flour - I often use the mixture as stated above - with the salt, vinegar, chia seeds and the yeast-water mixture with a wooden spoon, so that no more flour is visible.
- Cover the bowl well and let it stand in the refrigerator for at least 12 hours up to 5 days, possibly longer.
- You can bake whenever you feel like it and have the time. Take the dough out of the refrigerator at least 2 - 3 hours before baking, do not stir again so that the structure is not destroyed. Pour into an oiled rectangular cake pan and leave covered in a warm place.
- Do not preheat the oven. Bake at 200 ° C top and bottom heat for about 60 minutes. Remove from the mold and bake for another 10-15 minutes. Apply a knock test.
- Tip: This is a flexible recipe, possible variations with bread spices, grains, seeds, carrots and herbs.
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