Gluten-free Recipe

Light brown bread

Light brown bread based on gluten-free wheat starch, enriched with iron, vitamin B and sugar beet fiber, offers a tasty and nutritious option for people with gluten intolerance or celiac disease. This bread is carefully composed with high-quality ingredients to provide a delicious texture and nutritional value.

This bread is completely free of gluten, making it safe for people with celiac disease or gluten intolerance to consume.

Added sugar beet fiber contributes 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 that is comparable to traditional wheat bread.

Category
Gluten-free
Preparation time
15 min
Lichtbruin brood

Ingredients

For 1 loaf

  • 475 ml lukewarm water
  • 10 g dry yeast or 30 g fresh yeast (+ 3 g sugar)
  • 500 g Nogluten baking mix .......
  • 50 g softened butter (unsalted)
  • 3 g salt

Preparation

Traditional oven

  1. Dissolve the fresh yeast together with the sugar in the lukewarm water.
  2. Mix the Nogluten baking mix.... with the salt and the butter.
  3. Add the dissolved fresh yeast and mix well. If using dry yeast: add the dry yeast together with the lukewarm water.
  4. Preheat the oven to 50–60 °C (convection).
  5. Place the dough in a greased baking tin, cover with cling film and let it rise in the oven until the dough has doubled in volume.
  6. Remove the cling film and increase the oven temperature to 180 °C.
  7. Bake the bread for 40 minutes.

Bread maker: (Preferably with dry yeast)

  1. Pour the lukewarm water into the baking pan. Add the dry yeast if the machine does not have a yeast dispenser.
  2. If using a yeast dispenser: add the yeast according to the bread maker's instructions.
  3. Mix the Nogluten baking mixand the salt.
  4. Add the flour mixture and the butter to the water in the baking pan.
  5. Select the GLUTEN-FREE program or a program lasting a maximum of 2 hours.

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