Gluten-free toast bread with buckwheat flour, seeds and gluten-free sourdough starter.
Step 1 of 5: Add to 600 g of buckwheat flour, 80 g of coconut flour, 400 ml of water, 204 ml of gluten-free sourdough starter (or 22 g of fresh brewer's yeast), 16 g of sugar, 60 g of butter, 18 g of salt.
Step 2 of 5: Let rise, covered, for 45 minutes.
Step 3 of 5: Place the dough in the loaf pan and let it rise for another hour.
Step 4 of 5: Bake in the oven at 190°C for 35 minutes.
Step 5 of 5: Decorate with seeds and serve still slightly warm.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk
| Average values | Per serving163 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,227 kJ532 kcal | 1,366 kJ327 kcal |
| Fat | 20.36 g | 12.49 g |
| of which saturated fatty acids | 12.65 g | 7.76 g |
| Carbohydrates | 70.46 g | 43.23 g |
| of which sugars | 6.36 g | 3.9 g |
| Fibre | 12.81 g | 7.86 g |
| Protein | 16.28 g | 9.99 g |
| Salt | 1.3 g | 0.8 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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