Summary

Ingredients

• 300 g rice flour made from basmati rice, round yourself
• 200 g buckwheat flour
• 1 tablespoon guar gum or carob gum
• 1 pack dry yeast
• 1 tablespoon chia seeds
• 1 tablespoon flakes (buckwheat flakes)
• 1 tablespoon seeds, e.g., sunflower seeds, sesame seeds, flax seeds,
• 2 tablespoon psyllium husks
• 2 tablespoon amaranth, puffed
• some cumin
• 1 teaspoon salt
• 1 tablespoon sugar
• 550 ml water
• 2 tablespoon rapeseed oil
• 1 teaspoon brandy vinegar

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Instructions

1. For the preparation in the bread maker (recommended) fill the white basmati rice into the grain mill and grind it finely. Add the remaining ingredients one after the other, except for the liquids. Mix the flour mixture well with a whisk. Pour the liquids into the bread maker mold.
2. Pour the flour mixture onto the liquids in the shape of the bread maker. Mix these with a spatula to make a homogeneous dough. Bake in the bread maker with the Whole Wheat Bread program.
3. For the classic preparation in the oven (more complicated and time-consuming) mix the yeast and sugar with the water, let stand a little. In the meantime, prepare the flour mixture as described above. Then knead well with water, yeast, vinegar and oil.
4. Pour the dough into a box or ceramic dish, cover with a damp cloth. Let rise in the oven at 45 ° C for approx. 30 - 40 minutes. Then bake at 200 ° C for approx. 50 - 60 minutes. Let the bread cool a little on the wire shelf.
5. Since I only use the bread maker myself, I recommend that if you have little or no experience with traditional bread baking, you search the Internet for more detailed preparation instructions.
6. For me, the great advantage of the bread maker is that I can put on bread several times during the week without any major effort, and the next morning I am supplied with fresh gluten-free bread.