Mar 19 2015
Gluten Free Bread from Blender!
Hi girls, today’s recipe is a gluten-free and dairy-free bread that I learned to make and became a fan, because in addition to being delicious, it’s super easy and quick to make and it’s a base for you to make several breads with different drops, that is, you can mix various ingredients such as basil, rosemary, sausage and several others of your choice, so you will have different flavors!
➜ 3 eggs;
➜ 5 tbsp of olive oil or coconut oil;
➜ 1 xic. (tea) of vegetable drink – I used almond “milk”, but it can be made from rice or another one of your choice;
➜ 5 tbsp (green banana biomass soup (optional – to make the bread more nutritious and lower the glycemic index of white flour);
➜ 1 c. (coffee) salt;
➜ 2 tbsp golden flaxseed or chia flour;
➜ 1 and ½ xic. (tea) of rice or chickpea flour;
➜ ½ xic. (tea) of potato starch;
➜ ½ xic. (tea) of sweet sprinkle;
➜ 1 c. (soup) of chemical or dry yeast for bread.
Beat the eggs, the oil and the vegetable drink in a blender. Add the green banana biomass, salt, flour and yeast. And that’s it!
You don’t have to wait for it to ferment, you can already put the dough in an English cake pan greased with olive oil and rice flour so it doesn’t stick! You can sprinkle flaxseed, chia, sesame seeds to garnish on top.
Bake for 30 minutes in the oven at 180 degrees!
Tip 1: If you want to freeze the bread, you must take it out of the oven and freeze immediately, without letting it cool. Wrap the hot bread in parchment paper and put it in the freezer, this way it will keep the bread fluffy when it thaws.
Tip 2: Usually to freeze I leave the bread whiter, so when I defrost, I can put a little more in the oven to stay warm. 😉
I hope you enjoyed it!!
By Thais • Recipes • 0 • Tags: Gluten Free