The pleasure of good bread without gluten and without the use of a ready-made bread preparation.
For an enormously satisfying taste and texture.
|75 g||Walnuts (without shell)|
|400 g||Rice flour|
|50 g||Potato starch|
|1 package||Yeast without gluten (for unsweetened dough)|
|1 small spoon||Salt|
Melt butter in a small container on low heat. Cool.
Chop nuts coarsely.
Mix the dry ingredients with the yeast and carob seed flour in a bowl.
Preheat the oven to 160°C.
Whisk yoghurt, eggs, melted butter, salt and milk apart in a large bowl. Gradually spoon the dry ingredients and the chopped nuts into the liquid mixture.
Amalgamate well with a spoon, taking care not to over-mix. The dough should remain very soft.
Grease and lightly flour a 24 cm. ring-shaped pan with corn starch. Transfer the dough to the pan and bake for about 40 minutes.
Allow for cooling before removing the bread from the pan and wait another half hour before slicing.
The recipe can be realized without the carob seed flour, but the bread will be drier.