Gluten-free bread made with rice and corn flour is delicious, simple, and healthy. You’ll love it so much and won’t miss any opportunity to serve it. In fact, it’s one of those recipes that touches your heart.
It’s sure to be a big hit, so no one will refuse a slice. After the first one, everyone will immediately want another, and you can be sure there won’t be any left. Plus, it doesn’t contain white flour, and there’s no need to wait for the dough to rise, so it has a much lighter yield, allowing those on a diet to enjoy bread without completely avoiding it. Additionally, it has a lower glycemic index than regular white bread!
Ingredients:
- 100g rice flour
- 100g corn flour
- 120ml milk
- 100g grated cheese, light Galbanino type
- 3 eggs
- 2 cloves of crushed garlic
- 1 teaspoon instant yeast powder
- 1 bunch of chopped parsley
- 1 bunch of chopped basil
- 1 pinch of salt
- Spices to taste
- A handful of pumpkin seeds, sunflower seeds, and sesame seeds
How to prepare delicious gluten-free bread with rice and corn flour:
- Break the eggs into a bowl, add the milk, and whisk with a hand whisk. Add a pinch of salt, the spices, the crushed garlic cloves, and mix well.
- Then, incorporate the rice flour, corn flour, and instant yeast and mix to obtain a soft, smooth, and compact mixture. Add the chopped parsley, chopped basil, and grated cheese, and stir using a spoon.
- Now, line a rectangular glass dish with appropriate paper, spread the dough evenly, smooth it out, and sprinkle the surface with pumpkin seeds, sunflower seeds, and sesame seeds.
- Finally, bake in a preheated oven for about 40 minutes at a temperature of 180°C. Once cooked, remove the bread from the mold, let it cool, and serve.
Bon Appétit!
