GLUTEN-FREE DOUGH
Gluten-free flat cakes
Maize meal, rice flour, buckwheat flour etc.
Salt, caraway…
Oil
Water
We pour hot water on maize meal or rice flour and let is
swell up. Then we thicken it with buckwheat flour
because it has the ability to absorb water, in contrast to
the previous two. If we did it the other way round,
buckwheat flour would soak all the water and the other
flour would not swell up at all. (Keep this rule for all absorbent and non-absorbent cereals!) We leave the
mixture of all ingredients to rest for a while and then we form small flat cakes. They dry out quite quickly,
so it is good (for children necessary) to steam them before serving.
It took us about 4 days to create our first leaven in our multifunctional bread maker. Every
following stage was finished within 2 – 3 hours (in 5 times bigger amount!) In the picture, there
are 100% natural sourdough culture made of rice and maize without any starters or baking
agents.
Surprisingly, testing special kinds of bread for people allergic to gluten also had excellent results!
As you can see in the picture, the leaven culture is so strong, that even a 50% share of boiled rice with
seeds did not influence the speed of rising. If we add boiled cereals, we can decrease negative effects of
smooth flour (mucus creating, stickiness or even oxidation). Cereals can be combined or changed.
We can add boiled buckwheat, quinoa, amaranth and rice, the best balanced cereal of all. Also soaked
nuts or seeds can be used. It is not well known that even dried herbs can be ground and put into the
dough to ferment there. It is a great possibility for those who do not like herbal tea!
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