Summary

Ingredients

• 250 g flour, dark, luten-free
• 250 g flour, liht, luten-free
• 20 g psyllium husks
• 100 g carrot (s)
• 1 cube yeast, fresh
• 1 tablespoon. Herbs Provence
• 2 teaspoons, leveled salt
• 50 g flax seeds, yellow, alternatively dark
• 50 g sunflower seeds or pumpkin seeds
• 50 g sesame seeds
• 1 handful oat flakes, gluten-free
• 1 tablespoon seeds (nettle seeds, if available)
• 15 g fiber powder (apple fiber or inulin, if available)
• 2 ½ tablespoon apple cider vinegar
• 470 ml water, warm

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Instructions

1. Peel the carrots and grate finely. Grease a king cake pan and set aside.
2. Dissolve the yeast well in warm water. Weigh or measure the flours, grains, without oatmeal, and the remaining dry ingredients and mix well together in a bowl.
3. Apple fiber, inulin and nettle seeds can safely be left out. But then take 10 ml less water and only 2 tablespoons of vinegar.
4. Add the carrots and vinegar. Then add the water yeast mixture to the bowl and mix well with a wooden spoon until the flour is no longer visible. Pour the batter into the cake tin, spread the oat flakes on top and press lightly.
5. Put in the cold oven.
6. Set the clock to 60 minutes and the oven to 200 ° C top / bottom heat and switch on. Do not switch on air circulation. Circulating air dries out gluten-free bread. At the end of the baking time, take the pan out of the oven and remove the bread from the pan, wait 2 minutes if necessary. Put the bread in the oven again and bake for 10-15 minutes at 180 ° C. You can also do the chopstick test. Let the bread cool well on a rack, possibly overnight.
7. Put in a freezer bag for storage after cooling down completely. Lasts for a week. We like the slices best freshly toasted. Freezing individual slices is also not a problem, but these should definitely be toasted for taste.
8. The flour composition can of course also be made individually. Of course, if you have a mixture that you can get along with, that`s just as possible.