Time: about 1 1/2 hour
Amount: 2 small loafs
Today we're presenting gluten-free bread which is perfect for toasting and has very simple ingredients. It's perfect for savoury and sweet toast.
We do recommend the English version of the recipe on our blog and on KZfaq, where every episode has English subtitles prepared by Translalab.
Ingredients:
300 g potato starch
200 g rice flour
250 g of chickpea flour
about 600-700 ml of lukewarm water
2 tablespoons sunflower oil
2 tablespoons balsamic vinegar
1 tablespoon ground plantago ovata
1 1/2 teaspoons salt
1 pocket dried yeast (7g)
Instructions:
Mix all the dry ingredients together. Add water to them, mix it thoroughly, add
balsamic vinegar and oil. Then mix again. Leave it for about 5 minutes and then check the dough's texture. If it's too dry, add some more water. Pour the dough into two bread pans lined with parchment paper. Then, set the oven to the the proofing function. If your oven doesn't have it, set the temperature to 40C and wait for about 30 minutes, until the dough rises up the 3/4 of the pan's height. Then, set the oven to 180C with air circulation. Bake it for 40-50 minutes, until the bread has nice, slightly
brownish crust. Such bread becomes soft and crispy, if you use a toaster. If you want to keep it for a longer time, it is best to slice and freeze it and then use a toaster, which will give you perfect toast!
Enjoy it, it's good for you!