PÃO SEM GLÚTEN COM TRIGO SARRACENO | Sem Glúten #pãosemgluten #pãofácil #pãofofinho

#glutenfree #vegetarian #lactosefree GLUTEN-FREE BREAD WITH BUCKWHEAT | Gluten-Free This super easy, super-practical gluten-free bread requires just two ingredients: Mix 2 Chef GlutenFree and buckwheat flour. The result is incredible, a very soft bread with a delicious crust! 🎖️ BECOME A MEMBER OF THIS CHANNEL AND RECEIVE EXCLUSIVE BENEFITS:    / @chefglutenfree   👩🏻‍🍳 Discover the GLUTEN-FREE CHEF COLLECTION - 5 EBOOKS that teach you everything from the best bread and side dish recipes to how to make your own gluten-free flours and how to avoid mistakes in your dough, so you can make delicious bread that's also a feast for the eyes! 🔴 CLICK HERE: https://chefglutenfree.com.br/colecao... I WANT TO BUY THE EBOOKS SEPARATELY: 👇🏼 📙 GLUTEN-FREE BREADS: https://chefglutenfree.com.br/ebook-p... 📕 SIDE DISHES AND SPREADS: https://chefglutenfree.com.br/ebook-a... 📗 VEGETABLE DRINKS: https://chefglutenfree.com.br/ebook-b... 📘 HOMEMADE ALTERNATIVE FLOURS: https://chefglutenfree.com.br/ebook-f... 📒 GLUTEN-FREE PASTA TIPS: https://chefglutenfree.com.br/ebook-m... 👉 Join the group on the Telegram Channel 👉 30-Day Gluten-Free Challenge - click here: https://t.me/trintadiassemgluten Check out our BLOG: https://chefglutenfree.com.br Follow me on Instagram @chef.glutenfree ------------------------------- GLUTEN-FREE BREAD WITH BUCKWHEAT - VEGAN BAKED IN AN IRON PAN Super Easy - Gluten-Free and Dairy-Free Mix 2 Chef GlutenFree By Luciene Marques Yeast Sponge: 105g Mix2 Chef Gluten-Free 7g instant dry yeast 1 tbsp sugar of your choice Mix well and add 4 ounces of room temperature water Mix again - it will resemble mashed potatoes Cover and let ferment Flaxseed Gel Separate 1 tbsp flaxseeds grind into flour add 4 tbsp room temperature water mix and set aside Dough: 245g Mix2 50g buckwheat flour 5g powdered psyllium 1 tsp salt Mix Add: Yeast sponge 2 tbsp apple cider vinegar Flaxseed gel Bring to a stand mixer or continue beating by hand add water gradually Total water: 320ml 30ml olive oil beat and check the dough's consistency Sticky, light, and moldable Prepare a proofing basket line with a tea towel Clean Sprinkle with rice flour Drain the dough Shape with a wet spatula Sprinkle with flour and roll out Let it rise for 30 to 40 minutes: check the proofing point Prepare a cast iron pan: mine measures 27 x 21 x 10cm Preheat the oven to 250°C with the pan covered. Transfer the bread to a sheet of parchment paper and carefully Slice the surface with a sharp, wet knife Carefully remove the pan from the oven - it will be very hot and heavy Remove the lid and transfer the bread to the pan, holding the edges of the parchment paper. Be careful not to burn yourself. Replace the lid and set the timer for 15 minutes. Remove the lid and reduce the temperature to 220°C. Let it finish baking for another 25 minutes. Do the toothpick test. If necessary, protect the surface of your bread with a sheet of parchment paper or aluminum foil. [NOTE: If you don't use a cast iron pan and bake the bread normally, don't forget to remove the tray of water after 15 minutes and let the bread finish baking at 220°C]. Carefully remove from the oven. Let it cool slightly. Pick up the parchment paper by the corners and remove it from the pan. Let it cool on a wire rack. Only cut it after it's completely cooled. It's very crispy on the outside, and the crumb is dense and airy. Very delicious. ---------------------------------- Mix2 Chef Gluten-Free - Recipe for 1 kg of mix2 400g brown rice flour 300g potato starch 200g cornstarch 70g sweet cassava starch 15g xanthan gum 15g psyllium husk powder Mix well and store in a sealed container in the cupboard. ________ 👉 What do you need? Order online: I've created a blog post organized with all the main ingredients and useful tools we use in our recipes. This will make your cooking life easier. Click the link and see what you need. Amazon will deliver to your home. Click here 👇👇👇👇👇 🚚 https://chefglutenfree.com.br/2025/01...