| gluten free |
NOTE: Gluten-free baking with the Ruut cassava flour
Ingredients : for 1 large yeast loaf
- 340 g Ruut cassava flour (learn more)
- 130 g light rice flour
- 50 g potato starch
- 50 grams of almond flour
- 3 tbsp (23 g) arrowroot flour
- 10 g psyllium husk powder
- 2 tsp (5g) xanthan gum
- 350ml milk
- 2 tbsp apple cider vinegar
- 42 g fresh yeast (1 cube)
- 100 grams of sugar
- 80g melted butter
- 2 tsp salt
- 2 eggs, size M, room temperature!
Aside from that:
- 1 egg yolk
- 2 tbsp cream
- crystal sugar
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
PREPARATION
- Warm 300 ml of the milk to approx. 32 degrees (not too warm!), put it in a mixing bowl, crumble in the yeast and add 1 teaspoon of sugar and a pinch of salt. Cover and let the yeast rise in a warm place for about 15 minutes. Bubbles should form.
- Melt the butter in a saucepan and add the remaining 50ml milk and apple cider vinegar. This way the butter cools down a bit and is not too hot for the yeast. Mix together the flours, arrowroot starch, psyllium husk powder, and xanthan gum in a separate bowl.
- When the yeast is bubbling nicely, add the flour mixture, the remaining sugar, salt, the eggs and the butter with the apple cider vinegar and knead well. The best way to do this is with a food processor, but you can also use a hand mixer. The dough will still be quite sticky and moist.
- Cover and let the dough rise in a warm place, preferably wrapped in a blanket, for at least 1 hour. The volume should have increased significantly. Depending on the room temperature, this can take 1-2 hours.
- Place the dough on a lightly floured work surface and divide into 3 equal parts. Now form each part into a long roll, approx. 25 - 30 cm long.
- Now comes the part where a little sensitivity is required, because gluten-free dough is known to lack elasticity, but that's exactly what we need here. So now you have to be very careful when braiding the braid and press the dough back together well at the broken or torn areas. After baking, it's no longer a problem because everything holds together well.
- So, braid the three rolls and fold the beginning and the end down so that the braid doesn't unravel again.
- Now let the braid rise again without a cover in a draft-free, warm place for at least 30 minutes. You can also preheat the oven to 50°C, switch it off and leave the braid in there.
- Before you bake the plait, mix the egg yolk with the cream, brush the plait with it and sprinkle some granulated sugar over it.
- Now the braid is baked in a preheated oven at 175 ° C, top and bottom heat, for 30-35 minutes.
- Set carefully on a wire rack to cool. Before you cut it, it should have cooled down for at least 1 hour.
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