| gluten-free |
Recipe by: Johanna from glutenfreierezeptwelt.de This basic recipe gives you a gluten-free yeast dough that you can use in lots of different ways.
Ingredients for gluten-free yeast dough
- 300 g Ruut cassava flour
- 100 g almond flour
- 50 g cornstarch
- 5 g xanthan gum
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- 80 g sugar
- 30 g fresh yeast
- 1 pinch of salt
- 350 ml warm milk, no warmer than 32 °C!!
- 1 egg, at room temperature
- 60 g melted butter
- 3 tbsp apple cider vinegar
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
£20.00 GBP
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Preparing gluten-free yeast dough and letting it rise
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- First, make the flour mixture. To do this, mix the cassava flour, almond flour, cornstarch, baking powder, xanthan gum and FiberHUSK in a large bowl.
- Next, make a pre-dough (sponge). Warm the milk to 32 °C and pour it into a mixing bowl (ideally a plastic one). Crumble the fresh yeast into the milk and add 1 tsp sugar and 2 tbsp of the flour mixture. Mix the flour a little with the yeast and milk and leave the "dough" to rise, covered, for about 15 minutes. Small bubbles will now form.
- Now first add the remaining flour and the sugar. Then add all the other ingredients and knead the dough gently with either a hand mixer or a stand mixer. By gently, I mean on a low setting, but for about 5 minutes.
- Leave the dough to rise, covered, in a warm, draught-free place for about 60 minutes. It should have clearly doubled in volume. Depending on the room temperature, it may need a little longer to rise.
- Now you have a lovely, light yeast dough and can use it to make the baked goods of your choice. The dough can handle being rolled out now, shaped into whatever you want to make and then left to rise again for about 30-40 minutes before you bake it.
Tip:
A gluten-free yeast dough rises better in a plastic bowl than in a metal or glass bowl. This is because the plastic bowl holds its temperature, while glass and metal get cold and the dough doesn't get enough warmth to rise.
