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Artisan Gluten-Free Multigrain Overnight Loaf
Artisan gluten-free loaf blending amaranth, brown rice, green buckwheat, tapioca and millet with yeast and psyllium. Cold-proofed overnight for deep flavor.
35 min prep / 800 min total
199 kcal
4.4g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 20 gflaxseed
- 20 gchia seeds
- 75 mlwater
for soaking chia-flax
- 380 mlwater
- 20 gpsyllium
- 60 gamaranth flour
- 90 gbrown rice flour
- 60 ggreen buckwheat flour
- 100 gtapioca starch
- 20 gpotato starch
- 3½ gyeast
- 80 gmillet
ground
- 15 gflaxseed
ground in a coffee grinder
- 20 golive oil
- sugar-free syrup
a little
- 1 tspsalt
Instructions
Soak 20g flaxseed and 20g chia in 75ml water for .
Whisk 380ml water with 20g psyllium and rest .
Combine the 6 flours and starches with 3.5g yeast and ground millet-flaxseed.
In a mixer combine soaked chia-flax, swollen psyllium, 20g oil, a little syrup and the dry mix; add 1 teaspoon salt.
Knead in a stand mixer , transfer to a buttered form, smooth the top and refrigerate .
Bake at 250°C, then at 200°C; cool before slicing.
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