Ingredients
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dry ingredients:
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175 g White rice flour
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125 g Chickpea flour
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100 g Brown rice flour
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200 g Corn starch
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60 g Sugar white
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10 g Psyllium husk
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40 g Flaxseed Flour
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20 g Salt
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10 g Dry yeast
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wet ingredients:
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500 ml Water
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40 ml Extra Virgin olive oil
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2 tbsp Apple vinegar
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for greasing Vegetable oil
Directions
This gluten-free white bread is great for sandwiches. My family loves it. It’s dense, it slices well, and it’s just perfect for toasts and sandwiches.
But the most amazing thing about it is its taste and aroma! The bread is so delicious that we sometimes eat it with tea.
This recipe makes a 25×11 cm loaf. You can half it to make a smaller loaf.
Enjoy!
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Steps
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1
Done
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Sieve the dry ingredients in a bowl and mix them well with a whisk. |
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2
Done
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Add the olive oil. Combine the vinegar and water, and add this mixture to the dry ingredients, too. Combine with a spoon until smooth. |
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3
Done
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Grease a 25x11 cm loaf pan with oil. Pour in the batter smooth the surface. Cover with plastic wrap and let stand at room temperature for 1 hour to rise. |
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4
Done
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Preheat the oven to 200 degrees. Remove the plastic wrap, put in the oven, and bake for 45 min. The top will get golden brown. |
