Gluten-free toast bread

Total time: 2hr 45m
Preparation Time: 30m

For 1 bread

Nutritional Information

Contains 306 Kcal, 7g Protein, 42g Carbohydrates, 12g Fat


  • Dough
  • 100 g mixed nuts, coarsely chopped
  • 500 g gluten-free flour (Schär bread mix)
  • 2.5 tbsp ground psyllium
  • 1 tsp Xanthan
  • 2 tbsp sugar
  • 1 parcel dry yeast (approx. 7 g)
  • 1.5 tsp salt
  • 4 dl milk water (1/2 milk, 1/2 water)
  • 50 g butter, soft
  • 1 eggs
  • Utensils
  • One loaf tin (approx. 20 cm), fully lined with baking paper

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  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the milk, butter and egg. Using the dough hook on a food processor, knead for approx. 10 mins. on a low setting to form a soft, smooth dough. With damp hands, shape into balls of different sizes, place in the prepared tin. Cover and leave to rise at room temperature for approx. 1½ hrs.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
  • Note:

    Xanthan ist in grösseren Coop Supermärkten erhältlich.

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