White bread based on gluten-free wheat starch, offers a delicious and nutritious option for people with gluten intolerance or celiac disease. This particular bread is made with carefully selected ingredients to provide a delicious texture and flavor while being completely gluten-free.
Ingredients
For 1 loaf of bread
- 320 ml of lukewarm water
- 9 g dry yeast or 27g fresh yeast
- 500 g NOGLUTEN PLUS baking mix
- 50 g softened butter (unsalted)
- 5 g salt
- 5 g locust bean gum
Preparation
Traditional oven:
- Dissolve the fresh yeast in the lukewarm water.
- Take a large mixing bowl and put into it the NOGLUTEN BASE baking mix, the salt, the
locust bean gum and the 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 BASE baking mix with the salt and locust bean gum.
- 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