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Toast bread Gluten-free



The recipe

A delicious toast bread tastes even if it is gluten-free. 

When I think of toast bread, I already have the scent of the lightly roasted bread in my nose.I can see the bread right in front of me as it comes from the toaster. Golden brown with slightly darker corners. 

Then a slice of cheese or some Nutella or jam. 

Simply delicious.  

So, now enough swarmed. You want to enjoy the fragrance soon, so let's start!



This time I decided to buy a finished flour mixture (Schaer) and use it. However, in the course of baking I decided to add a little other ingredients and that was a good thing. The taste convinces. 

  • 500g finished flour mixture (Schaer)
  • 250g buckwheat flour
  • 3 tsp flea seed bowls
  • 1 pck dry yeast
  • 50g butter
  • 60ml milk (lactose-free)
  • 400ml water
  • 15g salt
  • 1 tbsp sugar



Tip: At the beginning of the preparation, set the oven to over and under heat and set the temperature to 50°. When the temperature is reached, turn off the oven. There, the dough then has the ideal ambient temperature to rise. 

Mix the flour well with the salt, sugar, yeast and flea seed shells. 

Heat the butter and milk and stir. 

At the end, add the lukewarm water and mix everything into a smooth dough.

You have to experiment a little bit with water. The flea seed shells and the corn starch in the flour mixture bind a lot of water, so that possibly more water is needed. 

The dough is a bit sticky at the end, but that's perfectly fine. 

Now add a box to butter and add the dough to the box.

Place the box mould with the dough in the preheated oven and let go for about 45 min. 


After the dough has risen nicely, set the oven to 200° C over and under heat and let it heat for about 10 min. Then place the box shape on the grate in the middle area and bake for about 15 – 20 min. 

When the bread turns to brown at the top, place the grate in the lower part of the oven and bake ready.

After the baking time has been finished, remove the toast from the mould and leave to cool on the baking rack. 

So that's it again. 

I hope that recipe pleases and tastes you. As always, I am pleased with your comments.

Your Tom

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