Gluten-free toast bread with buckwheat flour, seeds, and gluten-free sourdough starter.
Add to 600 g of buckwheat flour, 80 g of coconut flour, 400 ml of water, 204 ml of gluten-free sourdough starter (or 22 g of fresh yeast), 16 g of sugar, 60 g of butter, 18 g of salt.
Let rise covered for 45 minutes.
Place the dough in the mold and let it rise for another hour.
Bake in the oven at 190°C for 35 minutes.
Garnish with seeds and serve still warm.
Bread mold
Oven
You can also choose another gluten-free flour.
Italy, Emilia Romagna
| Energy (kcal) | 240.31 |
| Carbohydrates (g) | 33.62 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 8.58 |
| of which Saturates (g) | 5.47 |
| Protein (g) | 6.62 |
| Fiber (g) | 5.15 |
| Sale (g) | 2.26 |
