Gluten-free bread (tapioca) blended: the softest

This gluten-free, dairy-free blender-made bread has a crispy crust and a soft, fluffy interior like no other.

This gluten-free, dairy-free blender-made bread has a crispy crust and a soft, fluffy interior like no other.

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:00 + cooling time

Interval: 00:45

TOOLS

1 tray(s) (of bread)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for gluten-free bread (tapioca):

– 4 units of eggs

-100 ml of oil

– 200 ml almond milk (or coconut milk)

– 2 cups tapioca gum

– 2 cups of corn starch

– 1 teaspoon(s) of salt

– 1 tablespoon(s) of nutritional yeast

– 1 tablespoon (soup) of psyllium

– 1 and 1/2 tablespoons of chemical yeast ^THE

PREPARATION:

1. The quantities for 2 portions result in a loaf 20 cm long and 10-12 cm high.
2. Nutritional yeast, which has a cheese-like flavor, is a great addition to the recipe and will add more nutrients, but its use is optional.
3. Psyllium will add insoluble fiber to your preparation and is normally used in gluten-free bread recipes as it helps add softness, but again its use is optional.
4. Separate all ingredients and utensils for the recipe. The tapioca in this recipe is the simple one used to make pan-fried tapioca.
5. Preheat the oven to 180°C or, if you have an electric oven, you can set it to 160°C.
6. Grease a baking tray well with a drizzle of oil and sprinkle it with cornstarch. Turn over and beat to remove excess starch.

PREPARATION:

Gluten-free bread (tapioca) – Dough:

1. Place the eggs, oil and almond or coconut milk in the blender.
2. Whisk to mix well.
3. Then add salt, cornstarch, tapioca and optional ingredients.
4. Whisk again, let everything become homogeneous.
5. Finally add the chemical yeast.

Gluten-free bread (tapioca) – Cooking:

1. Transfer to a greased and floured pan: the dough should fill ⅔ of the height of the pan.
2. Bake in the preheated oven for 45 minutes: this time may vary depending on the oven and the final height of the bread.
3. To check if it is cooked, test with a toothpick: if it comes out dry, it is ready.
4. Remove from oven and let cool for 10 minutes or long enough for it to get hot.
5. Unmold: if necessary, use a small knife to detach it from the walls.

FINALIZATION AND ASSEMBLY:

1. Serve the Gluten-free bread (tapioca) for breakfast or snack.
2. Store in a closed container in the refrigerator.
3. To consume, heat the slices in the microwave for a few seconds to make them warm and soft.
4. The bread can be frozen – to do this you need to cut some slices and remove them from the freezer beforehand to defrost them naturally – then simply heat them in the microwave as indicated in point 3.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.