19/01/2026
Gluten Free bread 80%whole grain 😍
For 4 loaf 🍞 of 960 gr each:
- 400 gr Potato Starch
- 160 gr Maizena
- 500 gr whole grain Rice Flour
- 200 gr Sourdough Flour
- 400 gr Buckwheat
- 40 gr dry yeast
- 40 gr Salt
- 32 gr Vingard
- 50 gr Psyllium Husk
- 2.000 gr water
Steps:
1. Mix half of the water (1.000gr) with the Psyllium Husk and put it aside for 5 min.
2. Mix all the dry ingredients with the psyllium and the yeast.
3. After a couple of minutes introduce the vinegard and than the remaining water (1.000gr). Water will be mixed in 2-3 times.
4. After 5-6 min put the salt.
5. Keep mixing at high speed for the last 5 min. The whole process will take around 15 min.
6. Dived the dough in 4 loaf of 960 gr each and cover it. Wait until they reach the top of the form. That’s the moment of the cooking.
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Preheat the oven at max temperature (ideally 250 gr). Once the oven is ready set the bread inside and before you close the door introduce 2-3 ice cubes so it creates the steam that we need. Cook at 250 for 20 min.
After this time, open the door for expelling the steam and than adjust the temperature to 205 degrees for 50 min.
Wait untill the bread get room temperature before you cut it. And enjoy it! ❤️
