We found this recipe in spanish on a gluten free recipes blog and thought it was very original.
The only thing to notice is that it uses plenty of milk on it, so if you have lactose or casein intolerance, it won’t work for you.
With that said, the recipe works great and it is relatively easy to prepare. The author also says that you can keep them in foil for days, then heat them in the oven for 2 minutes to give them life again, or you can slice it and toast it.
Check it out and remember to share, it means you care!
Ingredients for the mix
150 grams corn starch
150 grams tapioca starch
150 grams low fat milk powder
1/2 tbsp of xantan gum
2 tbsp of sunflower oil
15 grams active dried yeast
1 tsp sea salt
“Bubble gum” mix (helps the bread glue better, we translated it literally and it is how it looks like)
4 tbsp tapioca starch
200 ml cold water
In a bowl add 2 tbsp of the mix, the egg and the oil.
In a small pan add the “bubble gum” ingredients, mix and start heating until ” bubble gum” gets transparent and doesn’t stick at the bottom.
Add this “bubble gum” to the first little mix until it is easy to knead and then add the yeast and mix well.
Start adding the rest of the flour mix until the dough is elastic and easy to knead.
The final dough will weigh 750grs-780grs.
Divide the dough in 6 and shape in small “baguettes”. Put in a baking mat with only flour on it. Make some cuts on top of each piece of bread.
Cover with a film and leave for 40 minutes to raise in a warm place.
Pre-heat the oven at 280°F. Paint the breads with some milk and place in the oven until they brown.”
Author: Monica Cortizas
Photo: Margarita Cortizas
Read the original recipe here