Gluten free bread

 

The first traditional bread recipe emerged in the 19th century in the United States. The original recipe was made with flour, water, yeast, and salt. The bread was baked in metal molds, which gave it the characteristic shape of a rectangle.

The first traditional bread recipe published was in 1875 in the book "The Boston Cooking School Cook Book", by Fannie Farmer. The recipe was for a simple loaf of bread that could be used to make sandwiches or toast.

Sliced bread quickly became popular in the United States and soon spread to other countries. In Brazil, traditional bread is one of the most consumed products.

Here is a basic gluten-free sliced bread recipe:

Gluten-free bread

Ingredients:

 200 g of rice flour (you can use it if you want 100 of brown rice flour and 100 of rice).

50 g of potato starch

50 g of quinoa flour (you can replace it with chickpea flour)

25 g of sweet sprinkle

7 g xanthan gum

30 g gluten-free fine-rolled oats

10g dry yeast

250 ml of water

30 g of granulated sugar (you can replace it with brown sugar, honey, and others).

60 ml of oil (you can replace it with coconut oil)

2 eggs

100 g of cooked and mashed beans (can be replaced with sweet potato or green banana biomass)

1 teaspoon of salt

1 bread pan n°3 greased and floured with rice flour

oats to decorate to taste.

 Dough preparation method:

 In the mixer bowl, place the rice flour, potato starch, quinoa flour, sweet tapioca flour, oat flour, xanthan gum, dry yeast, and sugar; mix well with a spatula; add the oil, the eggs, and the salt with the beans; then add to the recipe, stir, add the water, and beat for approximately 3 minutes.