Gluten Free and Vegan Sourdough Rice Bread (No Binder, Psyllium Free, Xanthan Gum Free) скачать в хорошем качестве

Gluten Free and Vegan Sourdough Rice Bread (No Binder, Psyllium Free, Xanthan Gum Free)

Sourdough Rice Bread has no psyllium, eggs, dairy or gums! This Vegan & Gluten Free bread is made with our brown rice sourdough starter. Here is the link    • How to make GLUTEN-FREE SOURDOUGH STARTER?   This budget-friendly bread is made with Tangzhong method and cold fermentation. Here is the link to our video tutorial on How to make gluten-free Tangzhong?    • How To Make Gluten Free TANGZHONG?   Rice flour blend used in this recipe is based on 1:2 ratio of tapioca starch to white rice flour Gluten Free Rice Flour Blend video recipe is here    • Gluten Free RICE Flour Blend (Gum Free)   Gluten Free & Vegan Recipes playlist    • The Best Vegan & Gluten Free White Sandwic...   Gluten Free Bread Recipes playlist    • THE BEST Gluten-Free WHITE Sandwich BREAD ...   SUBSCRIBE to Gluten Free Gastronomist channel and FOLLOW us on social media for more gluten-free recipes! YouTube    / @glutenfreegastronomist   Facebook https://www.facebook.com/profile.php?... Instagram   / glutenfreegastronomist   Happy gluten free baking! Sourdough Rice Bread Recipe - Vegan & Gluten Free Ingredients Tangzhong 20g white rice flour 100g plant-based milk Dough 180g active sourdough starter 160g plant-based milk 10g sugar 5g salt 20g olive oil 270g Gluten Free Rice Flour Blend* (recipe below) Method To activate sourdough starter 1:1:1 – combine 60g gluten free sourdough starter with 60g of brown rice and 60g of water. Cover loosely with paper towel or cloth and keep it in warm place for 12 hours. To make Tangzhong – mix flour and cold milk in a small pan and cook at medium heat stirring constantly for 2-3 minutes until it turns into gel-like paste. Cool down to room temperature. To make dough – mix all ingredients together with electric mixer for 3-5 minutes. Cover with plastic wrap and leave on the counter for 2-3 hours to hydrate. Mix again and transfer into oiled pan. Cover with oiled wrap and put in the refrigerator for 12-24 hours. Take out of the fridge and proof for 4-6 hours at room temperature. Please note that proofing time depends on the temperature of your ingredients as well as the temperature in your kitchen. Dough can double in size faster in warmer conditions. Pre-heat oven to 360F and bake with steam for 55-60 minutes. Take bread out of pan. Let it cool completely on a wire rack before cutting. *Gluten Free Rice Flour Blend – 270g (Simplified 1:2 ratio) 90g tapioca starch 180g white rice flour #bezglutena #glutenfree #glutenfrei #senzaglutine #sansgluten #singluten