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Judy Keegan ha publicado una actualización
hace 5 semanas (editado)
Today, I thought I would try my hand at blending my own gluten free flour mix and baking a loaf of bread. The recipe I chose was one of the internet, it caught my attention because its a no rise recipe. You just combine all your ingredient into a bowl, mix it all up, wait 10 minutes the place the bough/ batter into a prepared loaf tin, sprinkle with hemp and chia seeds, and bake for 1 hour at 180C for 1 hour, then take the loaf out of the tin, remove the paper that you used to line the tin and put back into the oven for 10 minutes.
I had a little hiccup because I forgot to set the timer on the first bake, so I had no idea exactly how long it had been in the oven. That aside, it turned out pretty good.
It seemed like forever for it to cool down so I could cut it.
Tastes ok, but I so miss the texture and taste of normal bread.
Sucks to be a coeliac.
Lana Mihajlović, Mercedes Delgado de Miguel y3 más2 Comentarios-
Level:
Sous Chef
For a gluten free loaf and a forgotten timer, this turned out pretty impressive. ♥️
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@lanamihajlovic and it tastes ok too. It has stayed reasonably fresh on day 2. The rest will be made into toast and croutons.
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