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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.

 
 

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