Exquisite Gluten Free Bread Recipe

• 450 g of flour mix: you can 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 rice flour, 200 g buckwheat flour, 50 g chickpea or quinoa flour.
• 50 g cornstarch
• 10 g buckwheat sourdough or baking powder (GF baker's yeast)
• 500 g warm water (about 40°c)
• 1 to 2 teaspoons of salt
• 2 teaspoons of oil
• a large handful of seeds (pumpkin, flax, sunflower, sesame...)
• 1 teaspoon of sugar

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

• Place the dough in the molds and let rise again for about an hour.
• Uncover and bury

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

Let cool well before cutting and enjoying!!!