The gluten-free baking ferment is a natural leavening and dough loosening agent made from corn flour, pea flour and blossom honey. The driving force of the baking ferment also works in doughs made from hard-to-bake grains such as barley and oats, as well as in non-bakeable varieties such as corn, millet or buckwheat. The plant-based baking ferment contains nectar yeasts and natural acids and which makes the use of yeast superfluous. The baking ferment is used with about 3g to 100g of flour.
Directions for use:
Mix the backferment with water (40 ° C) gradually and in small portions till it forms a very wet dough. Leave it for 12-16 hours in a warm place (around 30 ° C). Add 300g corn flour, 200g water (40 ° C) to a thicker dough and cover for 5-8 hours (26-28 ° C). The dough base is ready when it increases its volume (20-30%) and small fermentation bubbles can be seen on top. Store in a closed jar (3/4 full) in the refrigerator for up to 4 months.
Gluten-free bread recipe:
1 tea cup of the dough base, 150 g buckwheat flour, 150 g corn flour, 100 g rice flour, 100 g almond flour, 1 tsp. salt, 400 ml of water. Knead the dough and leave it to rise. Bake the bread in a preheated oven at 200 ° for 30 minutes.
Ingredients:
corn flour *, pea flour *, honey *
* organic farming
Nutritional values per 100g:
Energy - 1528kJ/360kcal
Total Fat - 1.7g
of which saturated - 0.2g;
Carbohydrate - 76.8g
of which sugars - 2.9g
Fibre - 8.2g
Protein - 9.4g
Salt - <0.01g
30g
