This recipe for Functional Bread by chef Marcelo Facini has been proven and approved by me.A gluten free, lactose-free, absolutely damp, flavorful, soft bread (the photo I took can prove what I’m saying).That is, the myth that gluten-free bread needs to be dry, hard, bland, disheartening to eat is over.
Oh and there’s more!It’s easy to do.Blender and bread form, okay!What are you waiting for?Run to buy the ingredients and taste.I guarantee you will be surprised.
OUR EVERY DAY BREAD
(Chef Marcelo Facini)
4 organic eggs (those of happy chicken)
1 cup of soy milk (or rice, or yam, or millet, or almonds, etc.)
1 cup of rice flour
1/3 cup of corn flour (cornmeal)
1/3 cup of cassava flour
1/3 cup of potato starch (or chickpeas)
2 tablespoons flaxseed flour (optional)
1/4 cup of canola oil
1 teaspoon of sea salt
1 tablespoon demerara sugar
1 tablespoon baking powder
3 tablespoons soybean okara * (optional)
Option:cover with nuts, nuts, pistachios, sunflower seeds, etc.
* Okara:it is the leftover soy beans in the preparation of soy milk.It is used to give consistency and softness to the masses of breads.
Method of preparation :
Beat in blender or Thermomix all the liquids and adding foodanddrinkjournal gradually.Bake in a preheated oven at 180 degrees and increase to 220 degrees.
Put it in greased form (bread form).Cover with pieces of nuts, nuts, sunflower seeds, or whatever you prefer.Allow to grow until doubled in volume.