Ingredients:
500 g. Flour Free Gluten bread
1-1 ½ tsp. Salt
400 ml. Water (≈ 35o C)
25 g. Yeast
30 g. Butter or margarine at room temp. (or oil)
Procedure:
1
Crumble the yeast into a mixing bowl and add the finger warm water. Stir until the yeast is dissolved.
2
Put in the margarine or pour in the oil. Then add the salt and flour mix.
3
Beat the dough with an electric whisk for at least 5 minutes.
4
Grease a rectangular cake-tin of approx. 1 ½ litres.
5
Pour the dough into the cake-tin.
6
Cover the dough with a baking towel and allow to rise for approx. 35-40 minutes.
7
Pre-heat the oven to 200o C.
8
Bake the bread in the bottom half of the oven for approx. 25 minutes.
Notice:
9
The tin loaf is very good for toasting. Please remember that bread containing gluten-free flour mix will dry quicker than other standard breads. We would therefore recommend slicing and then freezing the fresh bread, if possible in daily portions.
Ingredients
Ingredients:
500 g. Flour Free Gluten bread
1-1 ½ tsp. Salt
400 ml. Water (≈ 35o C)
25 g. Yeast
30 g. Butter or margarine at room temp. (or oil)
