Gluten-free toast bread

Gluten-free toast bread

Total: 2 hr 45 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 306 kcal
, Fat: 12 g
, Carbohydrate: 42 g
, Protein: 7 g

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g gluten-free flour (Schär bread mix)
100 g mixed nuts, coarsely chopped
2 ½ tbsp ground psyllium
1 tsp Xanthan
2 tbsp sugar
1 parcel dry yeast (approx. 7 g)
1 ½ tsp salt
4 dl milk water (1/2 milk, 1/2 water)
50 g butter, soft
1 egg
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Utensils

One loaf tin (approx. 20 cm), fully lined with baking paper

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the milk, butter and egg. Using the dough hook on a food processor, knead for approx. 10 mins. on a low setting to form a soft, smooth dough. With damp hands, shape into balls of different sizes, place in the prepared tin. Cover and leave to rise at room temperature for approx. 1½ hrs.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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