Wheat-free and gluten-free crisp bread (Wheat-free and Gluten-free Crusty Bread) – Proportion on 1 loaf
2 heaped teaspoons of dried yeast
250 ml of warm water
25 g of soy flour
100 g of ground rice
100 g of potato flour
20 g grochu puree
15 g of ground almonds
1 heaped teaspoon of sugar
2 teaspoons of dried pectin or
2 heaped teaspoons of methylcellulose
2-3 pinches of salt
3 teaspoons of oil (tooth. possibilities) and a little to grease the mold
Put the yeast in the water on 3 minutes, to soften. Put all the remaining ingredients in a large bowl and mix thoroughly, then make a well in the middle. Mix yeast with water, pour into the well in flour, stirring all the time, then beat until thin, light dough.
Grease the mold with oil and sprinkle with potato flour or ground rice. Pour in the dough and bake for an hour on the top shelf medium hot (180°C) the oven. Take out to cool.
POSSIBILITIES
Oil: sunflower, saffron or other allowed