Breads & doughs
Gluten-free rice and buckwheat bread
Bread suitable for coeliacs with a moist crumb and golden crust.
VegetarianGluten-free
Ingredients
- 300 g rice flour
- 100 g buckwheat flour
- 100 g corn starch
- 400 g warm water
- 20 g fresh yeast
- 2 eggs
- 30 g olive oil
- 10 g psyllium
- 8 g salt
Step-by-step
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- Put the water and yeast in the mixing bowl and set 2 min/37°C/speed 2.
- Add the eggs, oil, flours, starch, psyllium and salt.
- Mix 30 sec/speed 6 until you get a smooth, thick dough.
- Pour the dough into a greased rectangular tin and smooth with a damp spatula.
- Let it rise covered in a warm place until it rises well, about 50 min.
- Dust a little rice flour over the surface.
- Bake in a preheated oven at 200°C for 45 min.
- Check the baking by inserting a skewer that should come out clean.
- Unmould and let cool completely on a rack before slicing.
Tips
- Psyllium adds elasticity and prevents the crumb from crumbling.
- Let it cool completely before slicing so the crumb settles.
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