Home Recipes By Type Coeliac Dishes
PDF Print

Basic free-from-gluten bread dough. 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
Crumble the yeast in a bowl, add a little of milk or water and the sugar. Mix well and let it ferment in a warm place.
Put the flour, the xantic gum, the baking powder, and the salt. Mix the
ingredients and make a hollow in the center.

When the yeast is sponge like, pour it into the hollow, add the milk or water and
the oil. Mix well until lumps disappear and everything is integrated.
It will be a sticky paste, not dough.
 
 

Novedades

Copyright © 2024 Microcheff. All Rights Reserved.