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Sweet bread free from gluten By Chef Andrea Pini Suitable for Celiac

Premixed Tante Gretty flour
 250 gr. 
Xantic Gum 
1 teaspoon  
Baking powder
1 tablespoon 
Fresh yeast
25 gr. 
Lukewarm milk or water
150 c.c. 
1  tablespoon
2 units 
50 gr.  
Lemon or orange zest 
Rum or cognac (optional)
1 tablespoon 
Vanilla essence
1 tablespoon 
Almond essence
1 tablespoon 
Orange-flower essence
1 tablespoon 
1 tablespoon 
200 gr.
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 “xántic gum”, the baking powder in a bowl. Mix well.
Add and crumble the cold butter. Reserve.
Put in another bowl the eggs, the zest, the sugar the honey and the eccences.
Mix. Add the yeast when it is spongelike. Integrate. Then add the flour with the
butter alternating with rest of the milk. Mix well. It will be a sticky paste, not
Put the nuts together with a tablespoon of the premixed flour in a bowl, mix with
your hands and then integrate to the preparation.
Put a tablespoon of the preparation in the MiniSouflee, hit it a bit to avoid air
bubbles. Microwave on low (10%) for a minute, let it rest for a minute and then
microwave at 60 % (baking power) for 1 minute. Let it rest for 5 minutes
before removing it from its mould.



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