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Gluten-free bread with a soft texture and delicately sweet flavor, prepared with chufa flour, brown rice, corn, potato starch and tapioca starch. The rising and steam baking help create a crisp crust and a soft interior.
Pour the brown rice flour, chufa flour, corn flour, potato starch and tapioca starch into the mixing bowl. Mix for 10 seconds at speed 6, then transfer the mixture to a bowl.
Place 420 ml of water and the dry yeast in the mixing bowl. Heat for 2 minutes at 37°C and speed 2, then leave to rest for 5 minutes to activate the yeast.
Add the psyllium and mix for 1 minute 30 seconds at speed 3. Leave the dough to rest in the mixing bowl for 5 minutes, until the psyllium forms a gel.
Add the flour mixture and salt, then knead for 2 minutes. Scrape down the sides of the mixing bowl with a spatula and knead for another minute.
Pour the dough into a bowl, shape it into a ball, cover with a kitchen towel and leave to rise for at least 1 hour, away from drafts, until doubled in volume.
Line a baking tray with parchment paper. Carefully turn the dough out onto it and leave it to rise for another 20 minutes. Preheat the conventional oven to 240°C with the baking tray and a small container on the bottom.
Score the surface of the bread with a sharp knife, creating, for example, a grid pattern.
Transfer the bread, together with the parchment paper, to the hot baking tray. Pour a glass of water into the container or drip pan to create steam.
Bake at 240°C for 30 minutes. Lower the temperature to 220°C and continue baking for another 20–25 minutes.
Let the bread cool completely on a cooling rack before slicing and serving it.
Thermomix food processor
Kitchen spatula
Baking tray
Cooling rack
Store at room temperature for 3–4 days, wrapped or placed in a food bag. Alternatively, slice it, separate the slices with parchment paper, place them in a bag and freeze them. Toast the slices directly from frozen.
For a more uniform texture, use 15 g of psyllium if ground, or up to 20 g if unground. The bread must cool completely before being sliced.
Svizzera
| Energy (kcal) | 323.16 |
| Carbohydrates (g) | 58.92 |
| of which sugars (g) | 3.71 |
| Fat (g) | 6.81 |
| of which saturates (g) | 1.46 |
| Protein (g) | 5.58 |
| Fibre (g) | 6.6 |
| Salt (g) | 0.88 |
