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It's the simplest, most versatile and easiest gluten-free bread to make. For those who have never made gluten-free bread, I advise you to start here. It is a bread that does not need to be molded or kneaded, and it always goes well.
Rice Flour, Whole Grain Oat Flour, Potato Starch, Baking powder, Flax Seeds, Sesame Seeds and Psyllium Husk Powder are currently unavailable.
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Add the liquids to the dry and stir well until the dough is well connected and well mixed. Let stand for 3 min.
Stir again and then put the dough into a nonstick rectangular shape and sprinkle with sesame seeds.
Let the bread rise, covered with a light cloth, or with cling film, for 1 hour or until it stops growing.
Meanwhile, preheat the oven to 200 ° C (without fan).
Bake for about 55 min (keep watch as it depends on the power of the oven). When it is 15 minutes to the end of the time, remove the bread from the pan and put it back in the oven without the pan so that the whole crust bakes evenly.
Remove the bread from the oven and set it aside on a wire rack until completely cool. It should only be cut or frozen after cold.
The ingredients of the recipe make two large loaves of 1.2 kg / unit.
To make just one loaf use half the amount of each ingredient.
Note: each loaf gives 16 slices.
All ingredients in the recipe are gluten free. Suitable for celiac.