I finally made it! I had the ambition to make gluten-free bread, from natural ingredients, without mixes of so-called “flours” with additions that have chemical names. I’ve been trying for a while now and have had some resounding failures. Rice flour behaves strangely in bread, so I gave it up. I was getting all kinds of strange things that couldn’t be called bread, and once something like a ball came out, empty on the inside. What I invented now can be called the basic recipe, from where we can start making all kinds of variations, with garlic, onion, rosemary, olives, etc. The amounts below yielded a 600-gram, hearty loaf with a crispy crust, similar to pavé bread.
Ingredients
- 300 grams of millet flour
- 100 grams of corn flour (malai)
- 2 tablespoons of psyllium bran
- 50 grams of fresh yeast
- A teaspoon of salt
- 500 milliliters of water
- One tablespoon of olive oil
Method of preparation
The yeast is dissolved together with a spoonful of millet flour in 200 milliliters of warm water. From the rest of the water, the salt and the 100 grams of corn flour, make a polenta of the right consistency and pour it into a bowl and let it cool.
Meanwhile the yeast has risen and we add the 2 tablespoons of psyllium bran over it.
Leave for a few minutes, then pour all the yeast mixture over the polenta and mix well. Add the remaining 250 grams of millet flour and knead the dough well until all the flour is incorporated. Grease your hands with a little olive oil and knead a little more, then leave it to rise for an hour, then knead it for a few more minutes and place it in the tray, on baking paper.
Leave it for another half hour, then put it in the preheated oven for a few minutes, where it is left for 2 hours on a low heat.
