We make two loaves in 6 minutes!
Perfume your home with bread that bakes in the oven and then eats it fresh, a dream that can now be easily achieved!
Caroline makes our lives easier with her ready-made mix for traditional or bread ovens! And the result is worth the detour, you will be delighted. She wanted to rediscover the good taste of yesteryear with cereals with a mixture of stone-ground flours that are gluten-free (and rice-free) but nutritious (with sorghum, quinoa, millet, flax, chia) - success!
In addition to demonstrating the subtleties of this highly nutritious and digestible cuisine, Caroline reveals a wealth of useful information and tips:
-what is the difference between "lactose-free" and "dairy-free", what is "casein"?
-replacing traditional flour with gluten-free can be very nutritious!
-his recipe to substitute an egg for a perfect traditional result: 1/2 tsp of white chia in 2 tbsp of applesauce and 1 tbsp of water; let stand for 30 minutes
-the thermometer, an essential tool for gluten-free (but not complicated)
-the usefulness of the scale (which makes us cook faster with fewer dishes to do!)
-its instant (fast) action yeast, Instaferm, gluten-free, GMO-free; know that the less you use, the less you acidify the body
-you can open the oven to help the mixture start
Wishing you happiness around your loaf! Call the children and rejoice!
Here is a link to instructions for other bread oven models
Click here for the traditional oven method
You can also make variations with this bread: with nuts, you have to add them to the dry ingredients before putting it in the machine. For example, 1/2 cup of nuts or other. You can add cinnamon, raisins: raisin-cinnamon bread. You can add herbs of your choice, it's also very good! And dried cranberries too, it's delicious! In short, you can experiment with additions, it's always very good!
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