Homemade Gluten Free Bread
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Handful chopped dill or parsley
brown rice flour
egg white powder
Mix all flours with a whisk.
Measured 3 cups of mixture and put the rest in a jar in the freezer (can be kept up to 6 months like that)
Put the flour and the dry ingredients in a mixing device and mix well.
Meanwhile beat the yolks with a fork and gradually add oil.
Add to the flour mixture
Add sparkling water (you may need to use less so pour it in gradually)
If you use chopped dill or parsley now's the time to throw it in.
Mix for 5 minutes.
Leave the dough in the mixer and transfer to a warm place.
Cover with a kitchen towel and leave for 45 minutes
Grease a baking tray with olive oil and line with parchment paper.
Pour the dough and cover again with the kitchen towel
Leave in a warm place for 40 more minutes.
Preheat the oven to 325 F (160 C)
Bake for about 30 minutes
Can be stored in the freezer, sliced and packed in plastic bags, for about 2-3 weeks.
Tried this recipe?
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