Gluten-free toast bread with buckwheat flour, seeds and gluten-free sourdough starter.
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.
Let rise, covered, for 45 minutes.
Place the dough in the loaf pan and let it rise for another hour.
Bake in the oven at 190°C for 35 minutes.
Decorate with seeds and serve still slightly warm.
Loaf pan
Oven
You can also choose another gluten-free flour.
Italia, Emilia Romagna
| Energy (kcal) | 326.51 |
| Carbohydrates (g) | 43.23 |
| of which sugars (g) | 3.9 |
| Fat (g) | 12.49 |
| of which saturates (g) | 7.76 |
| Protein (g) | 9.99 |
| Fibre (g) | 7.85 |
| Salt (g) | 0.79 |
