Hamburger free-from-gluten bread. By Chef Andrea Pini Suitable for Celiac Ingredients
Premixed flour
250 gr.
Xantic Gum
1 teaspoon
Baking powder
1 teaspoon
Fresh yeast
25 gr.
Lukewarm milk or water
250 c.c.
Sugar
1 teaspoon
Salt
1 teaspoon
Vegetable Oil
1 teaspoon
Preparation
Pour a well filled tablespoon of the preparation into the Big Cheff, which was
previously sprinkled with bread crumbs. Level the surface with wet hands Microwave on low (10%) for a minute, let it rest for a minute and then microwave at 60 % (baking power) for 2 minutes. Let it rest for 5 minutes before removing it from its mould. Use it for hamburgers or sandwiches. |