Preparation: 300g of the mixture is enough to prepare breads in two wooden molds or a small fruitcake pan. They can also be successfully formed into rolls.
1. Pour 450 ml of warm water at a temperature of about 35 degrees. 2. Add the measured 300g of bread mix. 3. At slow speed mix ok. 1 minute. 4. Increase the speed of the mixer and mix ok. 4 minutes. 5. Transfer the batter to two paper cups, previously placed in the wooden molds, kneading them from above with a moistened hand to even out the surface. 6. Put the molds with the dough, cover them with a cloth and wait 60 minutes to rise. 7. Meanwhile, preheat the oven to 220 degrees. 8. Once the dough has risen, place the pans in the oven, set the timer and bake for 40 minutes. 9. Take the breads out of the oven and let them cool well. If you're baking in a bread pan pull the bread out of it - it's not as airy as our molds.
Once cooled, they can be sliced. After baking and cooling the bread can also be frozen.
Store gluten-free bread in a dry, cool place, preferably in a tightly sealed container or wrapped in a cotton cloth to limit air access. Gluten-free bread spoils faster because it lacks the preservative properties of gluten, and its texture promotes faster absorption of moisture, which increases the risk of mold growth. Take care of your bread.
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