Gluten-free sourdough bread without eggs (option No. 1)

Category: Sourdough bread
Gluten-free sourdough bread without eggs (option No. 1)

Ingredients

Dough:
Corn flour 60 gr.
Eternal rice sourdough (fridge starter) 60 gr.
Water 60 gr.
Brewing (the best replacement for an egg):
Chia seeds 2 tsp (8 gr.)
Chickpea decoction 320 g
Fine salt 1 tsp without slide
Flax seed 2 tsp (8 gr.)
Dough:
Dough all
The whole brew
Rice starter 80 gr.
Pea flour 20 gr.
Buckwheat flour 60 gr.
Sugar 2 tsp (9 gr.)
Rice flour 60 gr. + 1 tsp. with a middle slide
Corn flour 60 gr.
Flaxseed flour 3 tsp with a middle slide
Mold lubrication:
Vegetable oil
Corn flour

Cooking method

  • Returning to what was said earlier. I came up with a recipe for gluten-free bread for an allergic child. The list of prohibited foods is so huge that it was very difficult to find the ingredients. After eleven attempts, seas of attaching unusable bread to casseroles, and failed baking, HE finally succeeded.
  • I'm incredibly happy. I managed. I promised and share with you. You will definitely get it, because here is a wonderful, complete replacement for an egg and a perfectly working rice sourdough.
  • I gave the rice sourdough recipe here.

  • Rice starter (gluten-free) (Tumanchik)

    Gluten-free sourdough bread without eggs (option No. 1)
  • It is very easy to grow her. She easily lives as "eternal". Used in breads and pancakes. I never warm it up beforehand. I take as much starter from the refrigerator as I need. I dilute with liquid at room temperature. In general, I cook the dough at room temperature +23 - +25 degrees. In addition, I do not warm up. I just cover it with a shower cap.
  • As an egg, I used chickpea broth and flax and chia seeds. I came to her by accident. I used to always brew flax and chia just in water. In parallel with the bread, I constantly cook marshmallows with chickpea broth according to Angela-ang-kay's recipe. At the heart of our usual recipe for marshmallows is egg white. So it came to mind to replace the water in the tea leaves with a decoction of chickpeas. Chickpea itself, possessing insoluble and soluble fibers, transfers them to the broth, where it forms a gel-like mass. Chickpea decoction also has sufficient stickiness and is very rich in vegetable protein. Flax and chia seeds have similar properties. When in contact with liquid, these seeds swell and form a jelly-like mass, which is due to the presence of plant fiber and mucus in their composition.
  • Thus, two main problems of gluten-free bread were solved: the problem of dough rising due to the use of leaven and the lack of stickiness due to the use of brewing mucus.
  • Cooking dough:
  • Mix starter from refrigerator with cornmeal and room temperature water. Leave on the table for one hour. Put in the refrigerator for 1-3 days under a lid with air access. Focus not on time, but on the type of dough from the photo. The first time I had two days. But the last one came up in a day.
  • photo prepared:
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • and ripe dough:
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • Brewing - egg replacement:
  • Pour chia and flax seeds with the chickpea and salt broth in a ladle. Boil. Boil for a minute over low heat. Cover and cool until warm. Pour the tea leaves into a blender and beat well. Simultaneously we solve two problems: the grains are crushed and the broth is whipped. In appearance and stickiness, this is the real egg white. The perfect combination of chia and flax! Beats quickly and the blender does not suffer.
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • In the Tea Pot, I included the entire norm of the broth (320 grams). If you take the tea leaves exactly as an egg replacement, then it is better to take 120-130 grams of the indicated amount of chickpea broth for the indicated seed rate. Then, by weight, approximately 2 large eggs come out.
  • If exclusively for bread, then you can immediately take all the indicated 320 grams or, again, in parts. It is more convenient for whom to whip how much.
  • GIRLS who printed the recipe and were interested in replacing the egg! Note!
  • Dough:
  • Next, pour the tea leaves into a bowl, add all the other ingredients and a starter. I have it again from the refrigerator.
  • Mix everything together with a fork! Not with a mixer or blender. Namely with a fork. The dough is thicker than the cake. The mass is sticky. Goes well with a fork. I think you can try baking this dough on the hearth or in the form of buns. We add water or flour only if the dough does not match the picture. We add little by little. A tablespoon of water or a teaspoon of flour. It makes no sense to knead the dough for a long time. Just before combining dry food and moisture. If you need to add flour, then it is better to rice or corn.
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • Gluten-free sourdough bread without eggs (option No. 1)
  • Form preparation:
  • Grease the mold very well with vegetable oil. And not just wipe it, but so that it flows down the walls. Since the dough takes a long time to stand and will absorb everything that will smear the form. And then the bread sticks to the mold to death.
  • Therefore, pour oil on the bottom and hand coat each protrusion of the mold well. Then we also thoroughly sprinkle flour on the form and the bottom and sides. Sprinkle so that if you knock on the table with the form, the sides would still be sprinkled with a decent layer. Then you will understand how important it is.
  • Forming and proofing:
  • We spread the dough into a mold. Sprinkle with flour on top and sprinkle with oil.
  • We give proofing. My dough costs 4-5 hours. During this time, it grows well and becomes covered with cracks. Small bumps appear. Before baking, sprinkle with flour a little and garnish with sunflower seeds or seeds to taste.
  • Dough before proofing:
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • Dough after proofing:
  • Gluten-free sourdough bread without eggs (option No. 1)Gluten-free sourdough bread without eggs (option No. 1)
  • Bakery products:
  • Preheat the oven to 220 degrees. After 10 minutes, lower the temperature to 200 and bake until tender. I baked for about 30-35-45 minutes. During baking, the dough rose a little more. Willingness to check with a splinter. Let the bread in the form rest for 5-10 minutes. Remove from the mold onto the lattice. Let cool completely. Then wrap in several layers of linen towels for 12 hours to ripen. Only then can you cut the bread.
  • Storage:
  • It is best to store bread frozen, cutting it into portioned pieces. Warm up on the table or in the microwave as much as we eat right away. You can eat hot - as it becomes freshly baked. It is not harmful. After all, in fact, this is baked porridge.
  • Gluten-free sourdough bread without eggs (option No. 1)
  • Gluten-free sourdough bread without eggs (option No. 1)
  • Gluten-free sourdough bread without eggs (option No. 1)

The dish is designed for

about 700 gr.

Note

Insanely happy with the result. After many attempts, it already looks like bread. It can even be called delicious bread.
Gluten-free sourdough bread without eggs (option No. 1)
And I realized this immediately from the test. Be sure to try baking! I really hope that together we can refine this recipe to the smallest detail. I have two more options left. But this one I liked the most.
A completely equivalent egg replacement is especially important here. Be sure to take note of this tip.
I made this dough quite heavy. This is in order to get darker bread. So it was ordered to me. The next recipe for a lighter bread.
I went to this recipe for a very long time. How many products I have consumed. But I had an incentive - a little girl Sasha. May God grant her health. And also the support of Angela (ang-kay) and Natasha (Talia). Thank them very much.
Everything worked out. How good it is ...

Irina Dolars
Stunningly!
And this is only the first option?
I barely read the title
Tumanchik
Quote: Irina Dolars

Stunningly!
And this is only the first option?
I barely read the title
Thank you Ira. I tried really hard, honestly. There are two more options. But when I bake it again, then I'll post it.
What's better to change the name? I wanted to contain everything
Irina Dolars
Not-not Name just right

Although the topic itself implies: Yeast-free and gluten-free baked goods
But attracts from afar
Tumanchik
Quote: Irina Dolars

Not-not Name just right

Although the topic itself implies: Yeast-free and gluten-free baked goods
But attracts from afar
then everything is ok
Wildebeest
Tumanchik, Irisha, how much effort have you put into such a bread. Combine so many gluten-free flours and get an excellent result .. - aerobatics.
Tumanchik
Quote: Wildebeest

Tumanchik, Irisha, how much effort have you put into such a bread. Combine so many gluten-free flours and get an excellent result .. - aerobatics.
Sveta, it was just really necessary. thank you for rating
Gr-r-r
Awesome !!! taking off my hat! how long is it for one loaf! but what a handsome man! I've never seen such a thing, all of a kind ... well, not beautiful ... but this one - no words ...
Tumanchik
Quote: Grrr

Awesome !!! taking off my hat! how long is it for one loaf! but what a handsome man! I've never seen such a thing, all of a kind ... well, not beautiful ... but this one - no words ...
Natasha, thank you for evaluating my work. Time is actually a day. After all, there are no products in the base .. porridge.
Take something with him a little, mostly waiting. In parallel, you can do things. For example, cleaning the house.
It tastes good too. Khlebny.
Gr-r-r
Irina, the main thing here is work ... care and love ... very necessary bread ... thank you !!
ang-kay
Tumanchik, you are my heroine! Great bread. May God grant you and the child health, and all the rest, so that such a recipe will never be useful to anyone. Do not be ill.
Bridge
I am wildly sorry: girl_red: Ira, can I put the recipe for a mixture that replaces an egg separately?
kuznez84
You are the heroine! The bread is delicious!
Tumanchik
Quote: Grrr
the main thing here is work ... care and love ... a very necessary bread ..
Natasha, you can easily talk to me.
Thanks, I hope the recipe comes in handy.
Quote: ang-kay
Mist, you are my heroine! Great bread. May God grant you and the child health, and all the rest, so that such a recipe will never be useful to anyone.
Thank you dear. Thank you for your support. Who knows, maybe what you taught me to bake was necessary only for the sake of this nondescript piece of porridge. But the baby needs him so much.
Quote: ang-kay
May God grant you and the child health, and all the rest, so that such a recipe will never be useful to anyone.
what is true is true. Your words are on purpose. Thank you
kuznez84, don’t overestimate thanks for rating



Added Friday 11 Mar 2016 09:23 AM

Quote: Bridge

I am wildly sorry: girl_red: Ira, can I put the recipe for a mixture that replaces an egg separately?
Natul, I've already thought about it. But I couldn't find where to put it. What topic.
An4utka
Handsome) I know from myself how difficult it is to get such almost fluffiness from gluten-free flour. And I made dark bread from buckwheat flour, I ground ordinary buckwheat, not green. By the way, it was delicious, just a little ... um ... I can't find a word ... incoherent))
kuznez84
Tumanchik, Irina, what do you think, can you also make such bread using liquid yeast?
Bridge
Quote: Tumanchik
I did not find where to put it. What topic.
In "healthy eating"? I'm afraid that you will lay out a lot of good recipes for gluten-free baking, and will be lost (: crazy: Gyy !! I'm not a lot of recipes I'm afraid, but that I won't find then all). And now for many people will be relevant to the post.
Svetlenki
Tumanchik, Irina, taking off my hat!!! So much love, research and perseverance to achieve such a great result! After all, I know that the choice of food is VERY limited for people who vitally need such bread. It's different in Europe ... I think your family breathed a sigh of relief

Thank you, thank you, thank you a million times!
Admin
Quote: Bridge

In "healthy eating"? I'm afraid that you will lay out a lot of good recipes for gluten-free baking, and will be lost (: crazy: Gyy !! I'm not a lot of recipes I'm afraid, but that I won't find then all). And now it will be relevant for many people to post.

You do not need to transfer anywhere, the recipe is in place, as intended - gluten free baking! We collect all recipes of this kind in this topic, in one place, so that it will not be excruciatingly painful then to scour the forum and in the topic "looking for a recipe"

And links to such recipes can be multiplied throughout the forum, in the end we will come to this topic, where there will be many such recipes
The forum has sufficient experience in scattering and shoving recipes in all corners
Tumanchik
Quote: An4utka

Handsome) I know from myself how difficult it is to get such almost fluffiness from gluten-free flour. And I made dark bread from buckwheat flour, I ground ordinary buckwheat, not green. By the way, it was delicious, just a little ... um ... I can't find a word ... incoherent))
if the recipe is preserved, then add the tea leaves according to the recipe. she will play the role of an egg and everything will work out!
thanks for the tip.


Added Friday 11 Mar 2016 12:46 pm

Quote: Bridge

In "healthy eating"? I'm afraid that you will lay out a lot of good recipes for gluten-free baking, and will be lost (: crazy: Gyy !! I'm not a lot of recipes I'm afraid, but that I won't find then all). And now it will be relevant for many people to post.
throw a link


Added Friday 11 Mar 2016 12:47 pm

Quote: Svetlenki

Tumanchik, Irina, taking off my hat!!! So much love, research and perseverance to achieve such a great result! After all, I know that the choice of food is VERY limited for people who vitally need such bread. It's different in Europe ... I think your family breathed a sigh of relief

Thank you, thank you, thank you a million times!
Svetochka, ugh on me ... do not overreact. Otherwise I will be arrogant and will eat everything myself
Thank you dear for the kind words.


Posted on Friday 11 March 2016 12:49 pm

Quote: Admin
You don't need to carry it anywhere, the recipe is in place, gluten-free baked goods as intended! We collect all recipes of this kind in this topic, in one place, so that it will not be excruciatingly painful then to scour the forum and in the topic "looking for a recipe"
Tanya, I agree with you. But Natasha is not about that. It's about a recipe for replacing an egg. I really wanted to put this technology separately. It's more convenient to bookmark this way. It's hard to find in the topic. The recipe is lost in the bookmarks, and then try to remember where you need it and why you saved this recipe.
I immediately wanted to arrange it separately, but I couldn't figure out which section of recipes to throw.
Admin
Ira, these kind of recipes are very specific and sometimes "mere mortals" are not understandable and unnecessary
Therefore, let's post everything that concerns gluten-free and yeast-free (target starter cultures, not wheat) in this thread. I think that your sourdough should also be brought here and work with it., Work it out to the fullest.

As such, there is no Healthy Food section on the forum! Therefore, in this kind of personal-personal sections, you can leave only links with photos to your bread - and the recipes themselves can be stored and developed here. THESE ARE VERY SPECIFIC RECIPES! Not suitable for the general mass of people, for whom it can only be POST or temporary initiation.
You give recipes for HUMAN LIFE!

Lenten dishes here Thematic, ritual and cataloged recipes
Tumanchik
Tanya, I found Temka
How to bake without eggs?
Admin

There is one! But, it applies to all baked goods. here you can only give a link to it, in the necessary reference topic
Tumanchik
Quote: Admin

There is one! But, it applies to all baked goods. here you can only give a link to it, in the necessary reference topic
so Natasha asked for a separate recipe for replacing the egg. only him! to bookmark. maybe you didn't understand the essence of the request?
Admin

I did not understand, apparently I did not read everything carefully from the text

If we create one more reference base, we will get confused.
I will think at my leisure and look carefully at our topics
Tumanchik
Quote: Admin
I did not understand, apparently I did not read everything carefully from the text
- Are you in the forest?
- No, I'm in the forest.
- Aaa, but I thought you were in the forest.
Bridge
I apologize for unwittingly causing discord (as always). I bookmarked the indicated Temko for myself, now I will find it.
Tumanchik
Quote: Bridge

I apologize for unwittingly causing discord (as always). I bookmarked the indicated Temko for myself, now I will find it.
ta nicho
so, slightly pulled each other's hair ..
An4utka
Quote: Tumanchik
if the recipe is preserved, add the recipe tea leaves. she will play the role of an egg and everything will work out!
Yes, I had an egg replacement there, however, without chia seeds, but they are not expected in the future either. Perhaps the proportion needs to be tweaked a bit.
Tumanchik
Quote: An4utka

Yes, I had an egg replacement there, however, without chia seeds, but they are not expected in the future either. Perhaps the proportion needs to be tweaked a bit.
before chia, I took 2 tbsp. l. flaxseed 12 tbsp. l. water. or boil on the stove, or brew well in the microwave. let it brew. then it would be nice to beat this mass
Tricia
What bread !!! Definitely bookmark bread!
And even I have those who are allergic to eggs and gluten ... There will be an opportunity - I will bake such bread.
Thanks for the recipe you need!
Tumanchik
Quote: Tricia

What bread !!! Definitely bookmark bread!
And even I have those who are allergic to eggs and gluten ... There will be an opportunity - I will bake such bread.
Thanks for the recipe you need!
Nastenka, thank you for your kind words. I hope the recipe is useful to those who need it.
Yulia Yulia 851
Irina, please explain, is the chickpea broth just the water in which it was boiled? Maybe, of course, a stupid question, but I never had anything to do with my gut ...
And is it possible to exclude / replace flaxseed flour (I haven't found it yet)?
And I haven't found chia seeds either yet, is it possible to simply increase flaxseed seeds? What do you think it should work?

And the recipe is vital, my daughter is allergic to wheat, eggs, milk. Bread is obtained only from ready-made mixtures for now. I'd like to try to make it according to your recipe.
Tumanchik
Quote: Julia Julia 851

Irina, please explain, is the chickpea broth just the water in which it was boiled? Maybe, of course, a stupid question, but I never had anything to do with my gut ...
And is it possible to exclude / replace flaxseed flour (I haven't found it yet)?
And I haven't found chia seeds either yet, is it possible to simply increase flaxseed seeds? What do you think it should work?

And the recipe is vital, my daughter is allergic to wheat, eggs, milk. Bread is obtained only from ready-made mixtures for now. I'd like to try to make it according to your recipe.
Julia is absolutely correct. Chickpea broth is the water where chickpeas are boiled. Better to make it satiated. But in order not to burn, of course. Do not salt when cooking. It is better not to exclude flaxseed flour, but to grind flax on a coffee grinder.
If there is no chia, then the flax should be doubled and better ground. It will brew better this way. Then beat well with a hand blender. It is on this mass that baking success depends. I bake this bread every two to three weeks. I already understood him. You will also understand. Need to try. The mass should turn out to be sticky, you can mold a bun with a fork. If anything - write.
Yulia Yulia 851
Quote: Tumanchik

Julia is absolutely correct. Chickpea broth is the water where chickpeas are boiled. Better to make it satiated. But in order not to burn, of course. Do not salt when cooking. It is better not to exclude flaxseed flour, but to grind flax on a coffee grinder.
If there is no chia, then the flax should be doubled and better ground. It will brew better this way. Then beat well with a hand blender. It is on this mass that baking success depends. I bake this bread every two to three weeks. I already understood him. You will also understand. Need to try. The mass should turn out to be sticky, you can mold a bun with a fork. If anything - write.

Thank you so much. Somehow it didn’t occur to me right away that it was possible to grind. But even here there is still an "ambush" - there is no coffee grinder. But I have already found an online store where everything can be ordered. By the way, it also contains xanthan or xanthan gum at retail. The thickener is. Irina, have you ever tried this thing in gluten-free baked goods? I've just read about her so far ...

We grow the leaven according to your recipe and then immediately try to bake it.
I will definitely write what will come of it.

Tumanchik
Quote: Julia Julia 851

Thank you so much. Somehow it didn’t occur to me right away that it was possible to grind. But even here there is still an "ambush" - there is no coffee grinder.But I have already found an online store where everything can be ordered. By the way, it also contains xanthan or xanthan gum at retail. The thickener is. Irina, have you ever tried this thing in gluten-free baked goods? I've just read about her so far ...

We grow the leaven according to your recipe and then immediately try to bake it.
I will definitely write what will come of it.

The girl I am baking for has a very strong allergy. For this reason, I try to use as few unfamiliar products as possible. It is also very expensive for parents to treat and maintain healthy skin. And atomic prices for such products are growing ... growing ...
Keep me informed of your business. Most importantly, read the recipe very carefully.
By the way, here I found a nuance in the recipe. I will edit the recipe.
In the Tea Pot, I included the entire norm of the broth (320 grams). I will edit! If you take the tea leaves exactly as an egg replacement, then it is better to take 120-130 grams of the specified amount. Then, by weight, approximately 2 large eggs come out.
If exclusively for bread, then you can immediately take all the indicated 320 grams. It's more convenient to whip.
GIRLS who printed the recipe and were interested in replacing the egg! Note!
Oktyabrinka
Irochka, dear, thank you very much for such a wonderful recipe, I will definitely try to bake it, all the more there is for someone. a friend has a little granddaughter with such a problem when you yourself do not come across and do not understand how difficult and very expensive it is to choose what to feed the baby. now I already have a whole small selection of recipes and I know how to treat the baby, and before I was even afraid, I cleaned everything from the table when they came. : a-kiss: I will wait for new recipes.
Tumanchik
Oktyabrinka-Tanyusha, I understand! Especially about hiding food!
I have two more bread recipes, but there is no way to lay out yet.

Yulia Yulia 851and Oktyabrinka,
girls be sure to pay attention to the recipes

Pancakes Gluten Free Egg Free (Tumanchik)

Gluten-free sourdough bread without eggs (option No. 1)
if you add sourdough there and let the dough come up, you get great pancakes !!!
and further

Vegetarian lean marshmallow with applesauce (ang-kay)

Gluten-free sourdough bread without eggs (option No. 1)

there is my post and a photo of how I cooked! very sensible recipes.
This marshmallow can be made as an interlayer in pancakes and you can already get a pie.

I also have a cupcake recipe. Hands will not reach to lay out.
Yulia Yulia 851
Oh, don’t talk about hiding food painfully familiar. And when from your own child, then in general you do not feel like who ...

Thanks for the tip on marshmallows, very by the way, I wanted to look just. And we bake some kind of pancakes and pancakes, only pancakes now, if sourdough, will probably turn out even better!

I also have a couple of proven recipes for successful gluten-free cookies, I have never seen them here, how I can figure out what and how, I will definitely try to lay it out.
Tumanchik
Quote: Julia Julia 851
I also have a couple of proven recipes for successful gluten-free cookies, I have never seen them here, how I can figure out what and how, I will definitely try to lay it out.
very much we ask!
Yulia Yulia 851
And finally, we baked it !!!

Gluten-free sourdough bread without eggs (option No. 1)

Of course, not as handsome as the author's, but for the first time I am more than happy, because it really has a taste similar to wheat, which is gray 2 varieties it was once called. And most importantly, my baby ate 3 pieces at once!
Irina, thank you very much from us for the recipe, for the advice!
We will definitely bake it now. You just need to adjust ...
I overexposed this loaf, of course, in the oven. The crust is very thick. But the oven is frantic, gas, the temperature cannot be smoothly regulated. I baked for 55 minutes, checked with a toothpick and everything seemed to be too damp inside. As a result, the inside is still slightly damp, quite a bit.
It still crumbles a lot, maybe from what you overexposed?
Well, the donkey ... The dough came up for 5 hours, it almost doubled ...

Gluten-free sourdough bread without eggs (option No. 1)

Could it have stood?

Tumanchik
Yulia, Congratulations! I'm glad that everything worked out!
It looks like the dough you got.Apparently it stopped at the time of baking. Apparently the temperature is low. Nothing, it will come with experience. You have to adjust to your oven.
Try increasing it 20 degrees. Or put the half-proofed in a cold oven, setting 220-200 degrees. After 20 minutes from the beginning, you can insert a thermometer.
Quote: Julia Julia 851
Irina, thank you very much from us for the recipe, for the advice!
Yulia is always welcome! You yourself are a fine fellow - you have grown the leaven and baked bread!
Quote: Julia Julia 851
And most importantly, my baby ate 3 pieces at once!
for me this is the biggest reward
Quote: Julia Julia 851
The crust is very thick.
in this case, you soak it well with your hands still hot and wrap it in a towel.
in any case, it is better to store such bread, as I said, by cutting into pieces and freezing.
liyashik
Irina, good evening! Have you tried replacing corn flour with another one? During some experiment? we can't do it either, so I'm thinking what to replace ...
Tumanchik
Quote: liyashik

Irina, good evening! Have you tried replacing corn flour with another one? During some experiment? we can't do it either, so I'm thinking what to replace ...
good evening Leah! Try replacing it with chickpea. Can you do it? I don't even know anymore .. Corn is one of the main ones. Green buckwheat flour also works well. It is GREEN! You can try millet flour. Try it. This recipe has two basics - a great egg replacement! And a brew with good sourdough!
The most important thing is that I urge you not to let the sourdough acidify !!!! If you suddenly smell of acetone - remove to a teaspoon and feed. Refrigerate for 2 days. Then repeat three times until the bad smell disappears.
I'll go to the topic I'll go!
liyashik
Yes, I will try chickpea flour, I bought it until I used it. I also ordered green buckwheat flour just today. Until now, all attempts to bake our own bread have ended in failure. More precisely, it was a "loaf of porridge" with a hard crust and very moist contents. The bread turned out from ready-made mixtures, just fine, especially dark, but there is corn starch in the composition (((. I really want to feed my always hungry child. So I will experiment further, thanks for the recipe, Irina, I will report how I will bake. Egg replacement for me is also a very hot topic, so I never cease to be glad that I found your recipe !!!
Tumanchik
Quote: liyashik

Yes, I will try chickpea flour, I bought it until I used it. I also ordered green buckwheat flour just today. Until now, all attempts to bake our own bread have ended in failure. More precisely, it was a "loaf of porridge" with a hard crust and very moist contents. The bread turned out from ready-made mixtures, just fine, especially dark, but there is corn starch in the composition (((. I really want to feed my always hungry child. So I will experiment further, thanks for the recipe, Irina, I will report how I will bake. Egg replacement for me is also a very relevant topic, so I never cease to be glad that I found your recipe !!!
Poor ... what a pity for Lyalechka !!! Take out the leaven necessarily! Check your reaction carefully! Be sure to give your child some steamed coconut flakes, or rather some water from steamed chips. If there is no reaction, then this is a great substitute for milk, cream and sour cream, yogurt. I have recipes. But we must exclude the reaction.
There is a wonderful recipe for marshmallow with chickpea broth!
You can bake flat cakes from chickpea flour (or just mashed chickpea) and banana.
Musenovna
And why exactly stew coconut flakes ?! It can be used to make excellent raw coconut milk. And I would also recommend feeding such children with sprouted cereals and seeds and legumes. These germinated seeds can be used to make "milk". And delicious and very healthy. Sorry for the flood
Tumanchik
Quote: Musenovna
And why exactly stew coconut flakes ?!
because if this liquid does not give the child a reaction, then it is an excellent substitute for the fatty base in baked goods (milk, cream, sour cream or yogurt) as the fat content is very high. there is no time for pampering. here the child must be fed. he's not on a diet. he wants to eat everything that other children eat, but he sees it
liyashik
Irina, I gave coconut milk, it seems there is no reaction. I bought ready-made and added a little to cereals and dough for cookies. About eureka yoghurt !!! How did I not guess before myself ??? But he can't have a banana and an apple, we are sitting on a pumpkin.
Babovka
Quote: liyashik
Egg replacement for me is also a very relevant topic,
In baking: bread, buns, cookies, I replace chicken eggs with llyanye

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