Gluten free bread
During this time of absence, I have been testing gluten-free breads, I have despaired many times and most have ended up in the trash .
However, there are some that have come out quite well, this is one of them.
I wish you a happy Monday and a better week !!!
Gluten free mold bread
30 g. of olive oil
510 g. of hot water
55 g. of agave syrup
12 g. dry baker's yeast
190 g. of potato starch
100 g. of Saracen wheat flour
90 g. of millet flour
60 g. of rice flour
1 teaspoon of yeast Royal type
1 1/2 teaspoons of xanthan gum
1 1/2 teaspoons of salt
We paint with olive oil a rectangular mold (18 × 10 × 8).
Mix in a bowl, oil, water, agave syrup and yeast. We collect and let stand until bubbles start to appear (about 10 minutes)
In a large bowl, we mix all the flours, the Royal yeast, xanthan gum and salt.
We add the bubbling mixture of yeast, and with a spatula stir until you get a homogeneous mass, with the consistency of a sponge cake.
We pour the dough into the mold, covered with a cloth and let it go for 1 hour covered with a cloth.
Preheat the oven to 200 °.
After an hour, we bake the bread for 20 minutes, turn the mold 180 °, and bake 15-20 more minutes, as always depending on the oven we have.
The crust must be golden brown. Cool in the mold 1 hour before cutting it. We can cut into slices and freeze the one we will not use.
Recipe based on Erin McKenna's sandwich bread, from the book Bread and butter.