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500 g MADER Gluten-free all-purpose flour30 g oil20 g fresh yeast (10 g if dry yeast is used)6 g of salt
475 ml of room temperature waterPreparation of
All materials are mixed at high speed for 6 minutes. The dough is poured into bread molds. It is fermented for 30 minutes. Baked at 230 degrees for 45 minutes. If desired, the top of the bread can be decorated with gluten-free decor items.