Pane morbido e soffice al grano saraceno (senza glutine e latticini)

Ingredienti

• 1 3/4 cup gluten-free all-purpose flour
• 1 teaspoon xanthan gum (leave this out if your flour blend already includes it)
• 1/2 cup buckwheat flour
• 1/4 cup psyllium husk powder
• 1 teaspoon baking powder
• 2 1/4 teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon apple cider vinegar
• 1 1/2 cups warm water (approx. 105 to 110F)
• 2 large eggs, beaten (room temperature)

Preparazione

1. 1

   Grease and Preheat: Grease a 9″x4″ nonstick metal loaf pan with oil and preheat the oven to 350F. Arrange the oven rack to the middle position.

2. 2

   Combine Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together.

3. 3

   Add Wet Ingredients: Add the vegetable oil, apple cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s perfectly fine).

4. 4

   Transfer Dough to Pan: Transfer the dough to the prepared loaf pan and smooth out the top with a wet spatula.

5. 5

   Let Dough Rise: Cover the pan with a kitchen towel and let it rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.

6. 6

   Bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.

7. 7

   Cool Completely: Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.

8. 8

   Slice and Enjoy: Use a serrated knife to slice once the bread is totally cool and enjoy!