Buns bread, cakes gluten-free.

Simple gluten-free bread.

 540 gr for universal gluten-free flour, 600 ml. warm water, 600 ml. warm yeasts, 5 tea.sp. sugar, 2 tbl.sp. vegetable oil, 5 eggs, or changer of flax flour 5 tbl.sp. and 15 tbl.sp. water, 4 tbl.sp. starch rice or corn, 2 tea.sp. salt.

Mix yeasts  with sugar, add 150 ml. warm water and infuse. And when foamed a lush hat,add 450 ml. of water, vegetable oil, salt, eggs, or changer, and mix. Add flour, starch rice, mix. Pastry apply on grassed form vegetable oil, and bake, warmed till 50C, till his rising for 2 times.

And its importance. Do not till a which height pastry rising, if you will lower, thus receiving brick, if higher, thus hat will fall off. And right away switch   oven on 200C, and keep 20 min. After switch on 185C, and leave till a golden, beautiful crust. A cooking time keeping hour, after bread take, put on board and under towel. Cool bread.

Cakes with pies.

And if you are not baked bread, as you could not done it, or poor time to cook pastry, thus here a good alternative for you are cakes.

Simple recipe, cook faster.

500 gr universal flour gluten-free, 350 ml. hot water, 7 gr fast yeasts' packet, one tbl.sp. sugar, one tbl.sp. salt, 200 gr green peas, herbs, spices by taste.

Dilute yeasts in warm water with sugar, keep till foaming. Add in plate 500 gr for flour, do hole, add water and foamed yeasts, form pastry. Peas knead with hands, adding flour. Pastry getting very plastic and not sticky to hands. Piece for pastry form cakes and roll in thin cake.

Oven warmed till 250C, apply cakes on grates, not bake longer, thus they will be hard-crunchy. And keep theirs in container and in refrigerator, after in oven or microwave warm and enjoy.

Focaccia by Italian recipe of mine namesakes.

And am found her by accident in instagram@valentinaglutenfree , am shared about her recently, as professional baker, shared with me recipes, easy cook, very taste, and against her sticky to pergament or form, grease her with oil and flour sprinkle.And her advice, as less pastry touch, is better!

400 gr universal gluten-free flour, 300 gr boiled potato, 400 ml. of water, 400 ml. of water, 35 gr fresh yeasts, one tea.sp. salt, olives, spices, tomatoes, cheese are by taste.

Fresh yeasts dilute in 200 ml. warm water, add sugar. Rub flour and potato kneaded. Add diluted yeasts and water. Add salt, spices, vegetable oil. Good mix with blender or scoop, pastry is smooth and  homogeneous, apply right away on form, greased with vegetable oil, and flour sprinkle a pergament sheet. And infuse pastry for 2 hours in warm place till his raising. Am adding to bread olives, or herbs on top, tomato, potato. When pastry rising and bake for 30 min on 180C.And  this a rady Italian bread, fresh, aroma, and enjoy with a cup for coffee, fragrant olive oil, fresh greens, big oliy olives, and feel Italy for taste!