Yoga School Bretagne
Yoga School Bretagne



  • 450 g of flour mixture: it is up to you to play with the different gluten-free flours you have (50% corn flour / 50% rice flour -30% lupin flour / 70% rice flour - 40% chestnut flour / 60% rice flour...)
  • Delicious example: 200 g of rice flour, 200 g of buckwheat flour, 50 g of chickpea or quinoa flour.
  • 50 g cornstarch
  • 10 g buckwheat sourdough or baking powder (baker's yeast GF)
  • 500 g warm water (about 40°c)
  • 1 to 2 teaspoons of salt
  • 2 teaspoons of oil
  • a big handful of seeds (squash, flax, sunflower, sesame...)
  • 1 teaspoon sugar

Step 1 of preparation

  • Dissolve the yeast or leaven in warm water
  • Mix the ingredients and add the yeast: the dough is relatively liquid and therefore does not have to be kneaded, just stirred.
  • Make the dough rise for 1 hour in a large bowl and cover with a cloth.

Step 2 of preparation

  • Place the dough in the moulds and let it rise again for about an hour.
  • Discover and put in the oven


  • Preheat the oven to 210°c
  • Cook for about 1h20

Let it cool down before cutting and enjoying!

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