PÃO SEM GLÚTEN MAIS FÁCIL DO MUNDO (FOFINHO E SEM ERRO)

If you think making gluten-free bread is difficult… this video will change everything. Here you'll learn the easiest gluten-free bread in the world, with a simple, practical recipe and a surprising result: a truly fluffy, soft, and healthy bread. Besides the recipe, I'll teach you the most important things: 👉 The correct process to never go wrong again 👉 The mistakes that make the bread hard (like a "brick") 👉 The perfect consistency of the dough and fermentation 👉 How to guarantee softness even without gluten If you suffer from discomfort caused by gluten or want a healthier and more anti-inflammatory diet, this content is for you. ***************************************************************************************************** If you want to learn how to make various gluten-free breads with natural fermentation, join the waiting list for my training: https://marcelohorta.com/inscreva-se/// ****************************************************************************************************** 🍞 INGREDIENTS ✅ 2 eggs ✅ 400 ml of warm water ✅ 100 ml of vegetable oil ✅ 380 grams of my flour mix ✅ 5g of salt ✅ 20g of sugar ✅ 10g of dry yeast ✅ Sesame seeds (optional) ⚠️ MISTAKES YOU WILL NEVER MAKE AGAIN Making a stiff dough (mistake #1) Mixing everything without proper preparation Incorrect fermentation process Treating gluten-free bread like wheat bread 🚀 WANT TO GO FURTHER? ⏱️ CHAPTERS: 00:00 – The easiest gluten-free bread in the world 00:37 – Chef's introduction 01:15 – Recipe ingredients 01:49 – Activating the yeast correctly 02:30 – The mistake that ruins the bread 03:36 – Mixing the dough step by step 04:51 – When to add the salt 05:33 – The ideal consistency of the dough 06:28 – The secret of hydration 07:22 – Shaping in the pan 08:30 – Fermentation time 09:19 – The right point to go into the oven 10:04 – Finishing (water + sesame seeds) 10:54 – Oven time and temperature 11:04 – Correct cooling (CRUCIAL) 12:22 – Final result of the bread 12:38 – Invitation to the training Welcome to my channel. My name is Marcelo Horta, a Le Cordon Bleu Advanced Baker, chef, and specialist in healthy, anti-inflammatory, gluten-free, and dairy-free food. I own the NaOrigem brand and Cozinha Crunch, the most traditional gluten-free bakery in Rio de Janeiro. I am also an ambassador for Acelbra (the Brazilian Celiac Association, RJ). I have helped over 35,000 students worldwide achieve a better quality of life through gluten-free natural fermentation, even if they have never made bread or sourdough before. 🍞 Chef specializing in Natural Fermentation Breadmaking ⭐ Le Cordon Bleu-certified baker ✅ Founder of Tribo do Horta ⚜ Acelbra Ambassador for Rio de Janeiro 🔥 +35,000 Students and Tribalist Follow me on other channels to receive the most exclusive news from the world of natural fermentation 👇🏻 🖥️ Chef Marcelo Horta Channel - Instagram:   / chef.marcelohorta   . 🖥️ Chef Marcelo Horta Channel - Facebook   / chef.marcelohorta