VIDEO: Baking bread without grain

instagram viewer

Bread with buckwheat, corn and potatoes

Bake bread without grain seems almost impossible to many people. But there are definitely tasty alternatives.

  • Buckwheat is a knotweed plant and - even if the name suggests it - has nothing to do with wheat.
  • The taste of the small square seeds is nutty and mild.
  • Even people who have to or want to eat gluten-free can enjoy buckwheat without hesitation.
  • You can buy buckwheat whole seeds or as buckwheat flour from health food stores or health food stores. There you can also have the seeds ground.
    • Recipes without gluten and lactose - this is how waffles are made

    Many pastries, including waffles, are easy to prepare without gluten and lactose, ...

  • Corn and potatoes are also definitely suitable for celiac disease, as these products do not contain gluten, a protein that is mainly found in wheat.
  • Corn can also be bought ready-made as flour. The grinding of the solid corn kernels requires a powerful grinder.
  • Instead of potato flour, you can use potato starch. Or you can mix 2-3 boiled and mashed potatoes into the bread dough. In that case, however, you should reduce the amount of fluid.
  • Instead of potato flour, you can also use chickpea flour or chestnut flour (made from chestnuts). Both are types of flour that are great for baking and have a good taste.

Grain-free - instructions for baking

  1. Mix the buckwheat, corn and potato flour carefully with the baking powder.
  2. Add the salt and sugar.
  3. Mix this flour mixture with enough warm buttermilk to make a smooth bread dough. The dough shouldn't be too firm, but also not as runny as a batter. Make sure that the dough does not become crumbly, because then the bread will not bind well - a problem that you always have when baking without wheat.
  4. Grease a small bread or loaf pan and fill it with the bread dough.
  5. Preheat the oven to 200 ° C fan-assisted air.
  6. Then switch the temperature back to 180 ° C and bake the bread for just under an hour.
  7. Make sure the top doesn't get too dark.

So "without grain" is not a problem. The bread becomes looser and more elastic if you replace the baking powder with a small sachet of dry yeast and then let the bread rise in the loaf pan. In this case, the dough be a little more humid. The yeast can then work better.

click fraud protection