Recipe detail

Name: Gluten-free bread
Yield: 10
Cuisine: Czech
Ingredients: 0.5000 kg bezlepková mouka Schär Mix B; 0.5000 kg voda vlažná; 0.0300 kg čerstvé droždí; 0.0100 kg sůl; 0.0300 kg cukr; 0.0300 kg Olej

Pastry Gluten-free bread

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Pastry

Cuisine: Czech

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Program steps

Preheating:
205 °C

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Combination

80 %

Termination by time

00:05 hh:mm

220 °C

100 %

Hot air

100 %

Termination by time

00:10 hh:mm

190 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
gluten-free flour	0.5	kg
water	0.5	kg
fresh yeast	0.03	kg
salt	0.01	kg
caster sugar	0.03	kg
5 tbsp vegetable oil	0.03	kg

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion	Value
Energy	223.8 kJ
Carbohydrate	44.6 g
Fat	4.1 g
Protein	2.1 g
Water	0 g

Directions

In a bowl, we mix warm water and yeast, add gluten-free flour, salt, and sugar, and knead into a smooth dough. Then we add oil, work it in, and let it rise in a warm place for at least 45 minutes. The dough should double in volume.

From the dough, we roll out the desired shapes.
We top the bread with coarse salt, caraway, poppy seeds, sesame, cheese.

We bake in a preheated convection oven.
We adjust the baking time according to the size of the products.

Recommended accessories

Perforated aluminium sheet, teflon coated