Zucchini Gluten free
Bread, buns & biscuitsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Zucchini Gluten free
| EVS. crushed coriander, fennel, anise | ||
| 0.5 | tbsp | Coarse salt |
| 1 | tbsp | Syrup |
| 100 | g | Brown flaxseed |
| 100 | g | Corn groats |
| 100 | g | Rice flour |
| 10-15 | Usvovlede, soaked prunes | |
| 150 | g | Millet flakes |
| 2 | tbsp | Olive oil |
| 25 | g | Potato flour |
| 25 | g | Chickpea flour/linsemel |
| 30 | g | Yeast |
| 50 | g | Corn flour cornstarch |
| 50 | g | Sesame seeds |
| 5-6 | dl | Lukewarm water |
Instructions for Zucchini Gluten free
To prepare the Zucchini Gluten free recipe, please follow these instructions:
The sofas are soaked in half of the water overnight, the puffy swabs are blended. The yeast is stirred in the rest of the water. Add the other ingredients and stir well together. Bake form lubricated with vegetable margarine, pour the dough and raise approx. 40-60 minutes under clothing.
Bake at 190-200 degrees C for approx. 50-60 minutes.
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