Gluten-free beer bread
Crispy crust and soft center. Try baking bread with beer at home :)
Ingredients
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- 50 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of yeast
- 350 g Bread mix white Liana
- 1 teaspoon of salt
- 250 ml gluten-free light beer
Appendices
- Liana rice flour for sprinkling
- Mix the sugar in 50 ml of lukewarm water, add the yeast and let the yeast rise for 15 minutes.
- Then put all the ingredients, including the leavened yeast, into a food processor and mix for 7-8 minutes to make a non-sticky dough. Cover with foil and leave to rise in a warm place for 60 minutes.
- Sprinkle the worktop with rice flour and knead the dough on it. Form a loaf, cover with a towel and leave to rise for 20 minutes. After the time has passed, knead the loaf again, flour it on all sides and put it in a bowl or a bowl lined with a tea towel. Let it rise for 20 minutes.
- Heat the oven to 230°C with a baking sheet that will be used for the brew. Put the bread in the heated oven, cut it with a razor blade and sprinkle it with water. Pour 250 ml of boiling water onto the baking tray and place it on the bottom of the oven. Bake for 10 minutes. Then reduce the temperature to 180°C, remove the bottom tray and bake for another 30 minutes. During baking, sprinkle the bread 1-2 times with water. After baking, leave to cool on the wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 50 ml lukewarm water
- 1 teaspoon of sugar
- 20 g of yeast
- 350 g Bread mix white Liana
- 1 teaspoon of salt
- 250 ml gluten-free light beer
Appendices
- Liana rice flour for sprinkling
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