A homemade recipe for celiacs
Mateo Sierra proposes a homemade gluten-free bread recipe with a different touch. And the goji berries bring color and a special texture that you will love to enjoy with any lunch or dinner. Prepare these breads for celiacs with the exclusive recipe of MasterChef's exconcursante and enjoy it as a family.
Ingredients for 4 units: 100 g of corn starch, 100 g of wheat starch, 50 g of tapioca starch, 100 g of rice flour, 350 g of warm water, 25 g of chopped goji berries, 2 g of Xanthan, 9 g of psyllium, 7 g of fresh baker's yeast, 12 g of salt, 20 ml of olive oil and 10 g of brown sugar.
Step by Step:
- Mix the dry ingredients on one side, including the goji berries, and the water with the yeast with the oil on the other. Once we have the dry well mixed and the yeast dissolved in the water with the oil, we will proceed to incorporate it and knead it. We will take it to the table when it costs us to work inside the bowl.
- When it is homogeneous and has acquired a pale orange color, we let it rest in a block in the bowl in which we have previously kneaded. The idea is that the dough relax about ten minutes, so you will not lose the tension that is given with the kneading and then the fermentation will be better.
Here we have two options. The first one is, being careful not to work the dough a lot, giving it a loaf shape or a bar, or we can roll some small loaves of bread. In any case, we must be careful when working to avoid tensioning the mass more than necessary.
When we have it ready, we leave it in a warm environment so that it rests and ferments on a baking paper and, if possible, on the tray where we are going to bake it. As usual, it will be necessary to wait until the volume is doubled, since time is often not exact. Keep in mind that each house and territory is different, so the temperature varies a lot. - We leave the bread fermenting, we should preheat the oven to 230ºC and with a water tray in the lower part. Once we have the bread folded, we make some cuts so that the cooking greñe and is a more appetizing, but this is optional. After making the drawing with the desired cuts, we introduce it in the oven and leave it for ten minutes with that same temperature. We go down to 200 degrees after this time and continue cooking 15 minutes more. Finally, remove the water tray to remove the steam and for the remaining ten minutes a golden crust forms.