GLUTEN-FREE YEAST-FREE BREAD BAKED IN A PAN
I would like to share with you our life-saving bread in the first video of our Healthy Recipes channel.
The recipe contains extremely few ingredients and products that you can always find on hand. The main ingredient, buckwheat flour, is sprouted raw buckwheat flour.
Materials:
2 eggs
4 spoons of yoghurt
2 spoons of olive oil
6 spoons of buckwheat flour
Half a teaspoon of salt
1 teaspoon of baking soda (foamed with 1 tablespoon of vinegar)
The first thing you need to do is to whisk 2 eggs, 4 spoons of yoghurt and 2 spoons of olive oil. Then add 6 heaping spoons of whatever flour you want to put in it (of course, if you want it to be healthy, it should be gluten-free, that is, buckwheat, oats, quinoa, almonds, hazelnuts, etc.), (I usually use @talyafoods buckwheat flour.)
Add half a teaspoon of salt and 1 teaspoon of baking soda mixed with vinegar. When you mix it all, it becomes a boza-like dough.
Then it's up to you to season it. Whether you add pumpkin seeds, sunflower seeds or walnuts; If you want, cover it with sesame seeds like I did in the video; Even put fresh or dried aromatic herbs in it. They all fit very well.
There are small but important clues.
1) Your pan should be a good pan that does not stick and cooks evenly, and it should have a lid that fits well but is not too flat. My pan is 20 cm Tefal. (The depth must be at least 10 cm so that there is room for the bread to rise.)
2) Oil the pan well while it is cold and if you are going to cover it with sesame seeds or seeds, pour them at this stage. Then pour the mixture on top. And again, pour sesame seeds on the top and close the lid. Then turn the stove on the lowest heat.
3) The first side cooks in about 15 minutes, it rises and forms well. Then, while turning it with a wide spatula, I add another piece of butter under it. I close the lid again and wait until the other side is cooked, which takes about 10 minutes.
Come on, please try it and save yourself and your family from other unhealthy breads. Let there be a warm, puffy, satisfying and healthy bread on your table every morning. This is no joke, I have relatives who got rid of diabetes and reversed the vascular occlusion revealed during angiography with this bread, believe me. If we can't quit our bread habit, then let's at least eat the healthy one.
Who Should Not Consume Gluten?
Those with celiac disease.
Those who experience non-celiac gluten sensitivity.
People with irritable bowel syndrome.
People with wheat allergy
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16 окт 2024
