Ingredients
-
225ml waterlukewarm
-
½ cube fresh yeast
-
1 tsp cane sugar
-
80g KOMEKO rice flour"BROTGENUSS"
-
80g potato starch
-
60g buckwheat flour
-
10g dried rice sourdough
-
1tbsp psyllium husk powder
-
2 tsp carob flour
-
1 tsp salt
-
1 tbsp rapeseed oil
-
1 tbsp cider vinegar
Ingredients
| 225ml water | |
| ½ cube fresh yeast | |
| 1 tsp cane sugar | |
| 80g KOMEKO rice flour | |
| 80g potato starch | |
| 60g buckwheat flour | |
| 10g dried rice sourdough | |
| 1tbsp psyllium husk powder | |
| 2 tsp carob flour | |
| 1 tsp salt | |
| 1 tbsp rapeseed oil | |
| 1 tbsp cider vinegar |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Put the water, yeast and sugar into the bread pan of the breadmaker and leave to rest for 5 minutes. Add all the other ingredients and close the lid. Select programme 14 (Gluten-free Bread) and press start. Knead the dough and leave to rise for 20 minutes. Once the dough has doubled in volume, stop the programme and turn the dough out onto a worktop dusted with rice flour. |
|
2
|
Divide the dough in half and shape into two baguette loaves. Place the loaves in the nonstick grill pan, place the wire rack in the cold microwave oven and put the pan on top. Select the convection programme (pre-heating) and set the temperature to 220 °C. When the pre-heating phase is complete, briefly open the door and immediately close it again. Then set the timer for 10 minutes and finish baking the baguettes. |
|
3
|
Remove the baguettes from the microwave oven and allow to cool. |
Loading...
