Pão Rústico de Trigo Sarraceno SEM GLÚTEN de Fermentação Natural | Glutenfree Yummies
This seed, which has wheat in its name but has nothing to do with wheat, is the star of this bread. A long-fermented bread, with a lower starch content and a high content of protein flours, without xanthan gum and, of course, gluten-free! This time, a bread made entirely in a stand mixer, in a simplified way for those who are just starting out. 📝Ingredients: ▫️65g buckwheat flour ▫️40g lentil flour (can be chickpea flour) ▫️30g almond flour ▫️20g whole grain rice flour ▫️35g tapioca starch ▫️10g potato starch ▫️13g psyllium husk ▫️10g ground flaxseed ▫️10g sugar ▫️15g olive oil ▫️5g salt ▫️65g sourdough starter ▫️📝Approximately 225g water (210g boiling water for the psyllium and flaxseed gel and the rest at room temperature when adjusting the dough) Dough hydration. 🥣Detailed preparation method in the video. ✨ Want to learn more with me? Click the link and find out more: https://gianymelo.com.br/pbc_3/ I hope you enjoyed it! 💚🤎 ‼️How to make your gluten-free sourdough starter from scratch: • Fermento Natural SEM GLÚTEN: como fazer? ‼️Get your e-book here and learn how to make a sourdough starter: https://gianymelo.com.br/ebook_fn/ ‼️How to feed your gluten-free sourdough starter: • Fermento Natural SEM GLÚTEN: como manter? ... 🤩 Follow me on Instagram for more content: / giany_melo
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