Ingredients
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550g KOMEKO rice flour"BROTGENUSS"
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1 tsp xanthan gum
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1 tbsp ground psyllium husks
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2 tbsp chia seeds
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1 packet of dry yeast
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450ml lukewarm water
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70g dried fruitsof choice (e.g. barberries)
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1 tbsp syrupof choice (e.g. maple syrup)
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3 tsp cinnamon
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1 tsp gingerbread spice
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2 tsp xylitol sugaror cane sugar
Ingredients
| 550g KOMEKO rice flour | |
| 1 tsp xanthan gum | |
| 1 tbsp ground psyllium husks | |
| 2 tbsp chia seeds | |
| 1 packet of dry yeast | |
| 450ml lukewarm water | |
| 70g dried fruits | |
| 1 tbsp syrup | |
| 3 tsp cinnamon | |
| 1 tsp gingerbread spice | |
| 2 tsp xylitol sugar |
Steps
|
1
|
Mix the yeast with sugar and 100 ml of lukewarm water in a small bowl until the yeast has dissolved. Then set aside for 5-10 minutes. |
|
2
|
Chop the dried fruits into small pieces. |
|
3
|
Put the dry ingredients one by one into the bread pan of your Croustina and mix roughly with a spatula. |
|
4
|
Add the yeast mixture, the syrup and the remaining lukewarm water and mix well with the spatula. |
|
5
|
Close Croustina and select program 14 for gluten-free bread. |
|
6
|
After the kneading time, open the lid again and, if desired, remove the dough hook from the bread pan at this point. |
|
7
|
Now, shape the dough with the help of a spatula in the bread pan. To do this, push the dough from the edges down and push it towards the center, creating a beautifully shaped loaf of bread. |
|
8
|
Cut the dough on the surface three times and close the lid of your Croustina. |
|
9
|
Continue with program 14 until the rising and then the baking time is over. |
|
10
|
Take the bread pan out of your Croustina, remove your bread loaf and let it cool down completely. |
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