Ingredients
- 25 g yeast
- 400 ml milk
- 200 ml water
- 90 g rapseed oil
- 2 tbsp syrup
- ½ tbsp salt
- 50 g psyllium husk
- 188 g buckwheat flour
- 110 g corn starch
- 110 g oat flour
- 50 g common millet
- 1 egg
Gluten-free bread
Of course, it is also possible to bake gluten-free with Ankarsrum, then we recommend that you use the dough roller. Here is a recipe for a cold-fermented gluten-free bread that is perfect for breakfast or snacks.
Day 1
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Assemble the assistent with bowl, dough roller and dough knife.
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Mix cold milk with water, dissolve the yeast.
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Add oil, syrup, salt and psyllium husk.
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Mix buckwheat flour, corn starch, common millet and oat flour. Work the dough on medium speed for five minutes.
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Add the egg and mix. It's a bit sticky.
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Put on the bowl cover and place in the fridge overnight.
Day 2
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Set the oven to 250 °C (482 °F). Put baking sheet paper on baking pan.
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Shape the dough into a loaf on the baking sheet paper. Bake in the lower part of the oven for 20 minutes.
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Lower the heat to 175 °C (347 °F) and bake for another 20-25 minutes or until the bread sounds hollow when you tap the underside of it.
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Allow the bread to cool completely on a wire rack before slicing.
