BROA DE SARRACENO SEM GLÚTEN (sem lactose, sem leite, sem farinha de trigo)!
Did you ever think of a cornbread you used to eat as a child? Then you've found the recipe here. Gluten-free, dairy-free, crunchy, with lots of little seeds. Perfect, round, great for breakfast or an afternoon snack. I used Gran Molino buckwheat flour, which is very fine and gives the bread a great texture. This recipe is a treasure! ♥️ Come to Curitiba to take an in-person course with me! https://www.chefsandramaciel.com.br/p... ♥️ Follow me on Instagram: / chefsandramaciel ♥️ 101 Gluten-Free, Dairy-Free, and Soy-Free Delights: https://www.chefsandramaciel.com.br/p... ♥️ E-book available on Amazon: https://www.amazon.com.br/dp/B08LYVNP... ♥️ Vegan Mozzarella-Type Cheese that melts: • QUEIJO VEGANO MOZARELA (fácil de fazer e d... Check out the recipe: 2 tablespoons of flaxseed (20 g) of sauce + 2 tablespoons of chia seeds (20 g) with 1 cup of boiling water (240 ml) for 20 minutes 1 cup of buckwheat flour (140 g) 1/2 cup of potato starch (90 g) 1/2 cup of sour cassava starch (60 g) 1 teaspoon of sea salt (4 g) 2 tablespoons of brown sugar or molasses (20 g) 1 teaspoon of xanthan gum (2 g) 1 tablespoon of instant dry yeast (10 g) 3 eggs (150 g) 2 tablespoons of olive oil or sunflower oil (30 ml) 1 tablespoon of vinegar (15 ml) Learn more about buckwheat flour: www.granmolino.com.br Special participation: Beatriz Micoski Maciel Filming and editing: Sandra Maciel Opening credits: Gabriel Pohlod Maciel and Fabiane dos Santos Cortiano Sound of the jingle: Camilla Maciel de Souza #chefsandramaciel
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