Discover how to make a delicious GLUTEN-FREE & LACTOSE-FREE sandwich loaf. As always, no need to use commercial mixes.
YOU NEED (For a 20 x 10 cm loaf tin):
60 g quinoa flour
210 g corn starch
30 g potato starch
9 g psyllium husk
30 g sugar
6 g salt
6 gr. baking powder
3 gr. dry yeast or 9 gr. fresh yeast
1 egg M (50 gr.) or 50 gr. aquafaba
40 gr. oil
230 gr. water
9 gr. xanthan gum
Egg and butter (optional) for brushing
POSSIBLE SUBSTITUTIONS:
✔️La quinoa flour, for any gluten-free cereal or pseudocereal flour: rice, teff.... If substituting buckwheat or chickpea flour, reduce the amount of water by 20 g.
✔️ corn starch, for certified gluten-free wheat starch, or arrowroot.
✔️ potato starch for tapioca starch.
✔️ egg for the same amount of aquafaba.
✔️ sugar: if you can't have sugar, just cut it out. Sugar adds colour to the crust and fluffiness to the dough, but it is not essential.
✔️ baking powder: it makes the dough fluffier, but it is not essential. If you don't have it, eliminate it.
YOU CAN FIND THE WRITTEN RECIPE AT THE FOLLOWING LINK:
glutendence.co...
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