Gluten-free Root Bread
Gluten-free Root Bread
Doses
1
BreadCooking time
45
minutesThe new product from Virtasalmen Viljatuote, Gluten-free broad bean flour mix, makes a tasty and protein-rich sourdough bread. Always remember to let the dough to rest and raise in gluten-free baking!
Ingredients
1 pkt (500 g) carrot puree or root puree
0,5 dl syrup
1tspsalt
(0,5 tsp ginger powder)
1 pss dry yeast
4,5 dl Virtasalmi's Gluten-Free Cereal Product Gluten-Free Mashed Beans and Beans
0,5 dl rapeseed oil
Preparation
- Heat the puree to 42 degrees.
- Add psyllium, syrup, salt and (ginger).
- Mix the dry yeast with 1 dl of the flour mix and add to the mixture.
- Gradually add the rest of the flour to the dough, starting from the beginning.
- Add the rapeseed oil and continue to cook for another 5 minutes.
- Let the dough rest for about 5-10 minutes.
- Bake the dough into a loaf and place it in a greased loaf pan.
- Sprinkle a little flour on top of the bread.
- Cover and leave to rise in a warm place for 45-60 minutes.
- Prick the surface of the bread with a fork, for example.
- Bake at 200°C in the bottom shelf of the oven for about 50 minutes.
