The most difficult gluten -free product is bread. Christine Calvet, the author at Table! Gluten -free and milk has done many tests to finally lead to excellence.
Gluten-free breads that we buy ready or do at home are not always very good, and they almost always have a high glycemic index (IG), that is to say that they raise blood sugar at a level incompatible with good health. For her gluten -free recipe book with low IG, Christine Calvet has tested many associations, and resulted in this recipe which respects your blood sugar while being very tasty. A tasty bread that does not raise blood sugar! Try!
NB: This very tasty bread is of a pleasant texture and a consistency that allows you to easily make sofas.
Gluten -free bread recipe at ig low
Preparation : 15 min
Ingredients
- 125 g of buckwheat flour
- 100 g full rice flour
- 25 g chickpea flour
- 12 g fermentable buckwheat leaves
- 5 g Guar flour
- 1 tsp. to s. Kokkoh cream curved
- 50 g of coarsely chopped squash seeds
- ½ tsp. to c. salt
- 1 tsp. to s. Mixture of Bingen’s Hildegarde “vegetable grills” (Florisens)
- 300 ml of lukewarm water
Preparation
- In a large bowl mix all the dry ingredients.
- Add the lukewarm water (about 35 ° C) then mix quickly and vigorously until a homogeneous paste of the consistency of a cake dough. Add a little lukewarm water if necessary.
- Bread machine
- Pour this dough into the bread machine tank and then launch the “gluten -free” program.
- Unmold the bread and let it cool on a rack.
- Traditional oven
- Pour the dough into a cake pan lined with parchment paper (to facilitate demolding).
- Cover it with a cloth and let it rise for 2 hours at room temperature but near a heat source (at least 20 ° C otherwise it does not raise).
- Cook for about 1 hour at 180 ° C (rotating heat or brewed preferably) in the oven where a container will be placed with water to create a damp atmosphere which gives a thinner crust.
- Leave to cool in the oven before unmolding.
- Bread machine
