Gluten-free cumin bread
A good bread recipe always comes together, especially when we are looking for a gluten-free one.
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- 20 g of yeast
- 2 KL granulated sugar
- 450 ml warm water
- 500 g Bread mix white Liana
- 1 + 1⁄2 tsp salt
- 1-2 tbsp ground cumin
- 4-5 tablespoons of oil
Next we need
- Liana rice flour for sprinkling
- Liana potato starch
- 11 water and oil
- Prepare yeast by mixing 100 ml of warm water, yeast and sugar, which we let rise for about 10 minutes.
- In a bowl, combine Bread mix white, salt, ground cumin, remaining lukewarm water and prepared yeast. Mix with a mixer with kneading whisks. Add oil while mixing.
- Cover and leave to rise for 50 minutes.
- Lightly spread on a pad sprinkled with rice flour. Put it in a bowl sprinkled with potato starch and wrap it in a microtene bag, let it rise for 40-45 minutes.
- Turn out onto a baking sheet or plate with baking paper, cut and coat with a mixture of water and oil. Place on a hot tray and bake for 20 minutes at 250°C with the steam created by the tray with water at the bottom of the oven. Then lower the temperature, remove the tray with water and bake for another 25 minutes at 200°C without steam.
- Spray with water and let cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 20 g of yeast
- 2 KL granulated sugar
- 450 ml warm water
- 500 g Bread mix white Liana
- 1 + 1⁄2 tsp salt
- 1-2 tbsp ground cumin
- 4-5 tablespoons of oil
Next we need
- Liana rice flour for sprinkling
- Liana potato starch
- 11 water and oil
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