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