Potato gluten free-vegan bread

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 Blenderor Food Processoryou potatoes until they become nice sticky and gluey. Add your yeast and all the flours. 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.

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