Today I’d like to share this recipe that I’ve prepared last night and cooked this morning. I couldn’t wait to taste it, it beautifully smelled like bread and tasted better.
Last week I was thinking about any other ingredient that could be as close as possible to look like a gluten network between the fibres. Straight away I thought how many times I messed up with my mash potatoes and they became gluey or very sticky instead of been nice and floury.
So I thought what if my glutinous base is my “messed up” potatoes.
Ingredients:
- 385gr cooked potatoes ( 500gr raw potato)
- 70 gr Chickpea flour
- 50 gr quinoa flour
- 50 gr coconut flour
- 225 gr rice flour
- 70 gr corn flour
- 20 gr salt
- 20 gr chia seeds
- 300 gr water
- 4 gr instant dry yeast
Preparation:
Start blending with a Stick Blender
Mix in 3/4 of the water and keep stirring your mixture and add the and add the salt and the left over water.
Let it proof for 2 hours and place the mix into a baking tray.
Let it set until it doubles its size and bake it in a preheated oven at 190 degrees for about an hour.
It will need that long because the amount of wet component are generous.
Let it could down at least for 1 hour and then you can slice it and enjoy it.
