Home-made Bread (Vegan, Gluten-free, Yeast-free)
I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps. ;)
Equipment
- 23cm loaf tin
Ingredients
- 210 g rice flour
- 210 g buckwheat flour
- 1 tablespoon psyllium fiber husk alternatively ground flax seed
- 2 teaspoon coconut sugar
- 1 1/2 teaspoon salt or less if you prefer less
- 3 capsules content of probiotic capsules
- 375 ml warm water
Instructions
- Sift all dry ingredients into a clean bowl. Mix well.
- Add warm water and stir to combine. It should become a fairly creamy dough.
- Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
- Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
- After about 18 hours the dough should have risen well.
- Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
- Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.
Notes
Enjoy! :)