Light brown bread made from gluten-free wheat starch enriched with iron, vitamin B and sugar beet fiber, provides a tasty and nutritious option for those with gluten intolerance or celiac disease. This bread is carefully formulated with high-quality ingredients to provide delicious texture and nutritional value.
This bread is completely free of gluten, making it safe to consume for people with celiac disease or gluten intolerance.
Added sugar beet fiber adds to the fiber content of the bread, which can help with healthy digestion.
Despite being gluten-free, this light brown bread offers a delicious taste and texture similar to traditional wheat bread.
Ingredients
For 1 loaf of bread
- 475 ml lukewarm water
- 10g dry yeast or 30g fresh yeast (+ 3g sugar)
- 500 g NOGLUTEN with FOOD FIBRES baking mix
- 50 g softened butter (unsalted)
- 3 g salt
Preparation
Traditional oven:
- Dissolve the fresh yeast in the lukewarm water along with the sugar.
- Take a large mixing bowl and put in the NOGLUTEN baking mix with
FOOD FIBRE, the salt and butter. Mix everything well. - Then add the dissolved FRESH yeast. If not fresh yeast, add the dry yeast and
the lukewarm water and mix everything again. - Preheat the oven to 50-60 °C (hot air).
- Put the dough into the buttered baking tin, cover with cling film and let the dough rise in the
oven until doubled in volume. - Remove the cling film and increase the oven temperature to 180°C.
- Allow the bread to continue baking for 40 minutes.
Bread baking machine (preferably with dry yeast):
- Put the lukewarm water into the baking tray and, if there is no yeast dispenser, add the dry yeast.
- If with a yeast dispenser, add the yeast later: see instructions for using the breadmaker.
- Mix the NOGLUTEN baking mix with FOOD FIBRE with the salt.
- Then add the flour mixture and butter to the dissolved yeast in the baking tray.
- Select the GLUTEN FREE program or another program lasting up to 2 hours.
Source: Revogan