Gluten-free potato bread
Fluffy gluten-free bread with a crispy crust indistinguishable from the classic, gluten-free bread.
Ingredients
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- 20 g of yeast
- 420 ml of water
- 2 KL granulated sugar
- 2 boiled potatoes
- 500 g Bread mix white Liana
- 1 + 1⁄4 tsp salt
- 1 KL ground cumin
- 4 tbsp oil
Next we need
- Liana potato starch
- rice flour for sprinkling
- mixture of water and oil 11
- whole cumin
- We prepare yeast from water, sugar and yeast, which we let rise for at least 10 minutes.
- Mash, grate or blend the boiled potatoes.
- Mix Bread mix white, salt, potatoes, prepared yeast, remaining water and ground cumin in a bowl. Mix with a mixer with kneading paddles, add oil while mixing. Cover and leave to rise for 45 minutes.
- On a pad sprinkled with rice flour, fold the dough into a loaf shape. Place the loaf in a bowl sprinkled with potato starch. Put it in a microwave bag and let it rise for 40 minutes.
- We turn the loaf out of the pan onto the baking paper and cut it. Brush with a mixture of water and oil and sprinkle with cumin.
- Bake for 20 minutes at 250°C with frosting, then reduce the temperature to 200°C and bake for another 20-25 minutes without frosting.
- Sprinkle the baked bread with water and let it cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 20 g of yeast
- 420 ml of water
- 2 KL granulated sugar
- 2 boiled potatoes
- 500 g Bread mix white Liana
- 1 + 1⁄4 tsp salt
- 1 KL ground cumin
- 4 tbsp oil
Next we need
- Liana potato starch
- rice flour for sprinkling
- mixture of water and oil 11
- whole cumin
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