Print Recipe
 Rice-Flax Bread Recipe
I suggest you bake bread from rice and flaxseed flour. Such pastries will be the most useful, low-calorie and gluten-free. The taste and aroma are unusual, original, pronounced, unusual and specific. Dense, moist structure with a pleasant brownish tinge. Help yourself to health!
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Armenian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
loaf
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Armenian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
loaf
Ingredients
Instructions
  1. In 300 ml of warm milk, dissolve 1 tsp sugar and 1 tsp salt, add 3.5 g of instant yeast and leave for 10 minutes. In 400 g of rice flour, add 1 tsp baking powder with saffron and mix. Now add another 50 g of flaxseed flour to the rice flour with baking powder and mix again.
    In 300 ml of warm milk, dissolve 1 tsp sugar and 1 tsp salt, add 3.5 g of instant yeast and leave for 10 minutes. In 400 g of rice flour, add 1 tsp baking powder with saffron and mix. Now add another 50 g of flaxseed flour to the rice flour with baking powder and mix again.
  2. Add 3 beaten eggs and 3 tablespoons of vegetable oil to the yeast mixture. Now mix the liquid part of the ingredients with the dry one, gradually kneading the dough. If the dough is dry, add a little more warm milk.
    Add 3 beaten eggs and 3 tablespoons of vegetable oil to the yeast mixture. Now mix the liquid part of the ingredients with the dry one, gradually kneading the dough. If the dough is dry, add a little more warm milk.
  3. Transfer the resulting dough to a baking dish (lightly sprinkle the form with flour) and let it rest under a towel in a warm place for 30 minutes.
    Transfer the resulting dough to a baking dish (lightly sprinkle the form with flour) and let it rest under a towel in a warm place for 30 minutes.
  4. Since the dough does not contain gluten, the rise will be small. If desired, you can decorate the top of the bread using a little dough and sunflower seeds. Brush the surface with beaten egg.
    Since the dough does not contain gluten, the rise will be small. If desired, you can decorate the top of the bread using a little dough and sunflower seeds. Brush the surface with beaten egg.
  5. Bake in a preheated 180-190 degree oven for about 1 hour until golden brown. Readiness to check with a skewer. So the bread is ready to eat.Take the bread out of the mold and let it cool under a towel.
    Bake in a preheated 180-190 degree oven for about 1 hour until golden brown. Readiness to check with a skewer. So the bread is ready to eat.Take the bread out of the mold and let it cool under a towel.
0 0 votes
Article Rating
       

Related posts:

Brownies from Flax Flour Recipe Perfect Farm Bread without Kneading Recipe Homemade Gluten-Free Buckwheat Bread Recipe Airy Potato Bread Recipe Flax Seed Porridge without Cooking Recipe Yeast-Free Sourdough Bread Recipe Swedish Night Bread without Kneading Recipe Garlic Bread with Herbs Recipe Bread “Borodinsky” Recipe Rye Bread Recipe Crunchy Danish Bread “Tiger” Recipe Lean Garlic Bread on Semolina Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments