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Esmeralda Bread - Those who eat it never forget | Gluten free
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Spinach Emerald Bread
By Luciene Marques
Gluten Free and Lactose Free
👉🏻Yeast sponge:
7 g instant dry yeast
1 tablespoon brown rice flour
1 tablespoon of sugar (I used yellow) you can use whatever you prefer.
3 tablespoons of warm water
Mix, cover and set aside
👉🏻Grind 15g of flax seeds into very fine flour
Reserve
👉🏻Mix:
6g of xanthan gum in 35 ml of olive oil and set aside
👉🏻In the blender add:
1 egg
100 g fresh raw spinach
Blend until very fine and set aside
👉🏻Mix/dough:
120 g of wholemeal and organic/organic white rice flour
50 g buckwheat flour
70 g potato starch
90 g sweet cassava starch
15 g of flaxseed flour
7g psyllium husk powder
5 g of chemical yeast (which we use for cake)
½ cc of salt
Mix everything so that all the flour is homogeneous.
Add:
Yeast Sponge
1 tbsp apple cider vinegar
The blender shake
Beat to mix
Add room temperature water little by little.
I used 200ml of water in total
Add olive oil with xanthan gum
Beat to mix
Observe the point of the dough. Pasty, sticky texture that does not spread. However, the dough is light.
Prepare a small round shape measuring:
Lined with parchment paper
Greased and sprinkled with rice flour
Leave the dough unsmoothed. The idea is to make it more rustic.
Cover and let rise for about 30 to 50 minutes. Mine lasted a little over 1 hour because it was cold where I live.
Preheat the oven to 200ºC
Spray with a little water and garnish with sesame/black sesame
Bake in a preheated oven at 200ºC on the low shelf of your oven for 35 to 50 minutes.
Do the toothpick test.
If necessary, cover your bread with aluminum foil and let it finish baking.
Remove from the oven, let it cool a little.
Move to a grid
Remove the parchment paper
Let cool
Cut after cold.
This bread is extremely soft, fluffy, with a crumb that melts in your mouth.
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