💪 Manu's Bread | Gluten free

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💪 Manu's Bread | Gluten free
Low Carb Bread
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Manu's Bread
By Luciene Marques
Gluten Free Lactose Free - Low Carb
Yeast Sponge
5g dry and instant yeast
1 tbsp sugar of your choice (I used yellow)
4 tbsp of warm water
mix, cover and set aside for about 30 minutes
Attention: if you prefer not to use sugar in this recipe, you can skip this step and add 1 tbsp of chemical yeast. In this case, you don't need to let the bread ferment. As soon as you shape or put it in the pan, put it straight into the oven.
grind 30 g of flaxseed into fine flour
Reserve
beat 3 eggs
Reserve
30ml olive oil
1g xanthan gum
mix and set aside
Mix/dough
In a bowl add:
110g coconut flour (very fine)
30g flaxseed flour
20g psyllium husk powder
½ cc of salt
Mix well
Add:
yeast sponge
beaten eggs
1 tbsp apple cider vinegar
You can continue beating by hand or take it to the mixer
Blend and add water little by little
The amount of water will largely depend on the type of coconut flour you are using. It's important to be guided by the dough's consistency and not by the amount of water I used.
But in my recipe I used 500ml of warm water
Add olive oil with xanthan gum
Beat and observe the consistency of the dough
Cover the dough with plastic film (PVC) and let it absorb the liquid for 20 minutes
You can transfer this dough to a pan greased with olive oil and lined with parchment paper or shape into buns like I did. In this case, wear gloves and grease your hands. This will make your work easier.
Finish with seed mix - optional
Cover and let it ferment for 30 minutes or more. Watch the point of your bread.
Mine grew after 50 minutes.
Turn on the oven to preheat to 180ºC
Bake at 180ºC for 30 to 40 minutes. But if they brown before the end of cooking, cover with aluminum foil with the shiny side facing the bread.
Remove from the oven
Let cool on a rack
Cut after cold.
Very soft, light and delicate. It has a light coconut flavor.
In the size I made, this dough made 19 buns.
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