Gluten -free bread with cassava flour, also known as the brass or tapioca starch, which we share below is a version, in addition to suitable for celiacs, perfect for all those lactose intolerant people, because we do not use the traditional fresh yeast. Thus, we can use this white gluten white plan for breakfast, snack and as an accompaniment of virtually any food. If you are tired of preparing the traditional gluten -free moldless bread and looking for alternative recipes to try new flavors and textures, these buns Gluten without what you need. Being made with cassava flour they have a much softer texture and taste, which will like both large and small. Keep reading and discover from the hand of recipes how to make gluten -free bread with tapioca, its very easy!
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make gluten -free bread with tapioca: |
| 2 gluten -free flour cups for bread 1 cup of tapioca or cassava flour 1 cup of hot water 3 tablespoons of butter |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make gluten -free bread with tapioca:
1. The first thing you should do to start preparing gluten-free bread with tapioca is to gather all ingredients. In this sense, we have opted for a type of special gluten -free flour for bread, called panifiable prepared, but if you do not have this version, you can use cornmeal, rice …, or any gluten -free.
2. Once you have everything ready, melt the butter and mix it with the rest of the ingredients, that is, with gluten-free flour, water, pinch of salt and the tapioca. Being a gluten -free bread with cassava flour, the result is a much softer bun, both flavor and texture.
3. When you can, knead with your hands until you get a soft, homogeneous and lump-free breadless mass. Let it rest for 30 minutes to increase its volume. As you can see, the preparation is completely white, so we could say that it is also an ideal gluten -free white bread for childrens snack.
4. Press the oven at 200 ºC. While heating, cuts small portions of dough to form gluten -free bread bullets. Make small balls and give them slightly elongated, as shown in the photograph.
5. Bake the gluten-free bread buns for 20-30 minutes, or until you observe that they are made. When they are ready, take them away from the oven and let them pursue them before eating them. As you can see, it is a gluten -free bread recipe with a very easy and fast tapioca, perfect to serve during snack or breakfast stuffed with strawberry jam and even peanut butter. Likewise, when omitting the yeast, although we get a slightly more compact bun, we result in gluten -free and lactose bread, much healthier not only for celiacs and intolerant to milk protein, but for the whole family.
