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. |