I haven't taken gluten free by prescription for a month nowno mesay.In all this time, without a doubt what mosts I have missed has been to eat a good gluten-free bread.I boughta few piquitos or breadsticks in a bakerygluten-free, some muffins and some small loaves of breadace.The little ones aren rich, but are less consistent than “normal”(and the package much moreit's smallor and much moreit's expensive).The fresh bread called methe attentionn that it was so white and so light.No thisbad, of course, but it doesn't taste like bread to me...
Before I continue with the recipe, I want to introduce you to the new Facebook group for healthy food.If you love easy foodeasy to prepare, rich and very healthy, you have to join itl: “Vegan and gluten free food”.booLike it on Facebook or click hereto join.He proposedsite is to share among all and all recipes that serve us for the daya and that they take care of us inside and out.
At home you already knowI usually make bread frequently.In the blog I will findThere are many bread recipes (click on the names to see them): Antequera muffins (with integral preference), Easy village breadEasy for beginners.Bread whole wheat rye mold, Homemade sliced bread, French brioches in Thermomix facyl and fastpido, Indian naam bread in pann (with optionnvegan).Sothat one of the challenges of this new stage without gluten hadto be making bread at home. Blog de Nutricion, Entrenamiento y Fitness
To start the process I readI did a lot for three weeks: about commercial and homemade flours, about the types of bread, about sourdough, about the type of baking...I decidedstart by making the flour at home: commercial mixes aren great, but they are expensive in comparisonn with the ones you do at home and alsothey have yearsAddidos that not everyone does well (like dextrose).
This mix of rice and oats that I bring you today is spectacular.Thismade up of:
- 40% protein flour: certified gluten-free oats or buckwheat.
- 60% starches, divided into 50% dry starches (white rice) and 10% wet starchesmedes (faith)potato stem).
To start my adventure of gluten-free homemade bread, I wanted to combine flours with a neutral flavor and that's why I choseoatmeal and white rice.I wantedto a thin and crunchy crust and for that reasonbyethat 10% faithpotato butt
If I haveis Thermomix or a good blender is not necessary that I boughtis rice and oat flour.In fact, I'll saveIt's a lot of money if you do itI'm at home.It's so easyEasy as grinding the rice until it is a fine and uniform powder (in Thermomix, 1 minute, progressive speed 5 to 10).And the same with white rice.Choose a round rice and grind until you get the flour.
To make this mix you will needs mix:
- 400 g of certified gluten-free oat flour.
- 500 g of white rice flour
- 100 g of fépotato cula
Once the rice and oats have been crushed, mix the three ingredients well (I did it in the Thermomix container itself, programming 30 seconds at speed 5, but you can do by hand).To preserve the flour, if you are not going to use it immediately, use an airtight container.tico (the meor is it glass).
Homemade gluten-free bread mix
I haven't taken gluten free by prescription for a month nowno mesay.In all this time, without a doubt what mosts I have missed has been to eat a good gluten-fr
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2024-05-19
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