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Combine the flours, cornstarch, oat flakes, yeast and salt in a bowl and mix.
In a bowl, pour in the psyllium husks, add the water gradually, whisking vigorously until you obtain a gelatinous mixture.
Wait a few minutes and add the psyllium mixture to the flour mix, then knead vigorously for 10-15 minutes.
Shape the dough as desired, then transfer it to a loaf pan or to a baking tray lined with parchment paper.
Brush the surface with a little water, make cuts and decorate with the oat flakes.
Bake in a preheated static oven at 180° for 45-50 minutes, until you get a crispy crust.
Bowl
Whisk
Loaf pan
Baking tray
Parchment paper
Store in a paper bag or an airtight container for 2-3 days.
Recipe ideal for those following a gluten-free diet.
Italia, Emilia Romagna
| Energy (kcal) | 321.53 |
| Carbohydrates (g) | 73.36 |
| of which sugars (g) | 0.97 |
| Fat (g) | 1.99 |
| of which saturates (g) | 0.34 |
| Protein (g) | 8.05 |
| Fibre (g) | 7.9 |
| Salt (g) | 0.31 |
