for 4 pieces

Starter dough

3 ½ dl	milk (lactose-free), lukewarm
1 tbsp	sugar
1 pack	dry yeast
25 g	ground psyllium
130 g	butter (lactose-free), soft

Dough

400 g	gluten-free flour
100 g	Maizena cornflour
2 tsp	salt
1 dl	milk (lactose-free)
40 g	apple vinegar
2 tbsp	liquid honey

Baking soda solution

2 tbsp	water
1 tsp	sodium bicarbonate
1	egg, beaten

How it's done

Starter dough

Mix the milk, sugar, yeast, psyllium and butter, leave to stand for approx. 15 mins.

Dough

Using a food processor, knead the starter dough, flour and all the other ingredients quickly and briefly. Divide the dough into eighths, shape into approx. 30 cm strands that are thinner at the ends. Braid 4 buns, place on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.

Baking soda solution

Combine the water and baking soda, brush half of the buns with the baking soda solution and the other half with egg. Place in the lower half of the cold oven. Heat oven to 200°C.

To bake

After approx. 40 mins. remove bread, allow to cool on a cooling rack.

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