Gluten-Free Mediterranean Bread Recipe

Ingredients

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Ingredients

200g teff flour
100g cornstarch
250g buckwheat flour
1 tsp salt
1 tbsp oil
1 tsp xanthan
1 tbsp psyllium husks
450ml lukewarm water
90g dried tomatoes
60g chopped olives
2 tbsp xylitol
1 packet dry yeast

Steps

1

Mix the dry yeast with xylitol and 100 ml of the lukewarm water in a small bowl until the yeast has dissolved. Then set aside for 5-10 minutes.

2

Cut the dried tomatoes and olives into small pieces.

3

Pour the dry ingredients into the Croustina bowl one by one and mix them roughly with a spatula.

4

Add the yeast mixture, the oil and the remaining lukewarm water and also mix roughly with the dough scraper.

5

Close the Croustina and select program 14 for gluten-free bread. (After the kneading time, open the lid again and remove the kneading hook from the bowl if you wish. Now shape the dough again with the help of a dough scraper in the bowl. To do this, push the dough down from the edge and push it towards the centre, so that a beautifully shaped loaf of bread is created. Carve the dough three times on the surface and close the Croustina lid. )

6

Let Croustina continue to work in programme 14 until the cooking and then the baking time is over.

7

Lift the bowl out of the Croustina, put the bread on a board and let it cool completely.

8

Let the bread cool slightly before slicing.

Enjoy

Ingredients

200g teff flour
100g cornstarch
250g buckwheat flour
1 tsp salt
1 tbsp oil
1 tsp xanthan
1 tbsp psyllium husks
450ml lukewarm water
90g dried tomatoes
60g chopped olives
2 tbsp xylitol
1 packet dry yeast

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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