Ingredients
-
250ml waterlukewarm
-
½ cube fresh yeast
-
175g KOMEKO rice flour"BROTGENUSS"
-
155g potato starch
-
50g buckwheat flour
-
1 tbsp psyllium husk powder
-
1 tsp carob flour
-
1 tsp salt
-
100g yoghurt
-
2 tbsp rapeseed oil
-
1 tsp cider vinegar
-
1 tsp maple syrup
-
1 tsp bread spice mixfennel, aniseed, caraway seeds, coriander
-
2 tsp baking powder
-
100g mixed nutsroughly chopped
Ingredients
250ml water | |
½ cube fresh yeast | |
175g KOMEKO rice flour | |
155g potato starch | |
50g buckwheat flour | |
1 tbsp psyllium husk powder | |
1 tsp carob flour | |
1 tsp salt | |
100g yoghurt | |
2 tbsp rapeseed oil | |
1 tsp cider vinegar | |
1 tsp maple syrup | |
1 tsp bread spice mix | |
2 tsp baking powder | |
100g mixed nuts |
Steps
1
|
Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients in the top-to-bottom order. |
2
|
Place the bread pan back into the breadmaker, close the lid, select programme 14 (gluten-free bread) and press start. |
3
|