Gluten-free bread, without special baking mixes and without a bread machine is a challenge for anyone, so after many attempts that lasted…a year, here is the second bread recipe. The first was a recipe that many have struggled with, some have had success, others have reported resounding failures. It was a bread similar to commercial pave bread in texture, but this is a soft bread suitable for sandwiches.
Ingredients
- 3 eggs
- 150 ml of water
- 300 grams of millet flour
- 5 grams of dry yeast
- One tablespoon of psyllium bran
- A teaspoon of sugar
- Half a teaspoon of salt
Method of preparation
Dissolve the yeast in the warm water, together with the teaspoon of sugar, leave for 5 minutes. Meanwhile, separate the eggs and beat the whites. Mix the yolks with the softened yeast and salt, then add the millet flour, the psyllium bran and finally the egg whites. The liquid dough is poured into the shape, I used a round yena pot with a diameter of 18 cm, and it is left to rise for an hour. After this period of time, put it in the preheated oven and leave it for about an hour, at first on high heat, then partially reduce the flame. I don’t have an oven that shows me the temperature, so I use the expressions “high flame” and “medium flame”. Anyway, it’s left in the oven until it passes the toothpick test.