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Soft, fluffy, delicious gluten-free bread for days? It’s not impossible. Save this recipe because you’re guaranteed to need it many times in the future. The result is very similar to the traditional one. It is important to bake it in an iron pot with a lid and to have enough place for the bread to grow properly.
Ingredients:
●500g lukewarm water
●1 tsp. sugar (cane sugar or honey)
●25 g fresh yeast
●12 g naturbit psyllium fiber
●250 g it’s us miklos’ universal plus mix with prebiotic chicory inulin flour mix
●250 g it’s us miklos’ bread mix flour mix
●some rice flour for kneading
●15 g salt
●2 tbsp. oil
Preparation:
●In a mixing bowl add the sugar (or honey) on the lukewarm water, crumble the yeast into it and let it foam up in a few minutes
●Add the psyllium fiber powder and mix until there are no lumps
●Add the flour mixes and the salt, then – while drizzling the oil onto it – knead the dough thoroughly
●Knead the dough on a surface sprinkled with rice flour and put it into a yeast bowl sprinkled also with rice flour. Cover it with a clean kitchen towel and leave to rise at room temperature for approx. 60 minutes or in a 40 degree oven for 40 mins
●Put the iron pot with the lid on into the oven and warm the oven up to 220℃
●Take the pot out from the oven, place the risen bread on a baking paper and put it into the hot pot with the help of the paper, then incise the top as desired and put the lid on it
●Lower the temperature of the oven to 200℃ and bake the bread for 30 minutes, then remove the lid and bake it for another 30 minutes
●Cool the baked bread on a wire rack
