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 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.
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