GLUTEN FREE CORN, QUINOA AND SUNFLOWER BREAD
![](/IRCA/Recipes/image/120731/image-thumb__120731___auto_b492ef3e91c9043ccd499cc4b73eae8d/PANE%20AL%20MAIS%20QUINOA%20E%20GIRASOLE%20SENZA%20GLUTINE%20quadrata%202%20rid.jpg)
Ingredients
PANE PIZZA & FOCACCIA GLUTEN FREE | g 1000 |
corn flour | g 250 |
g 100 | |
sunflower seeds | g 200 |
water - at 37°C | g 1200 |
yeast | g 50 |
salt | g 32 |
Preparation
Dough temperature at about 30°C.
-Mix all the ingredients at medium speed in a planetary mixer fitted with paddle for 5 minutes.
-Sprinkle with the mix or with rice, buckwheat or corn flour covering the entire surface. Roll out the dough creating a 30x40 rectangle.
-Let it rest for 5-10 minutes at room temperature.
-Break the dough creating turbots of about 100gr and place them over a cloth covered with corn flour or on a tray covered with parchment paper.
-Let it rise for about 1 hour in the proofer room at 30°C with relative humidity at 60-70%.
-Flip the loaves and place them over a tray.
-Bake with plenty of steam at 230°C for about 25 minutes.
ADVICES: Water temperature must be at 37°C to have best workability, growth and proofing of the final product.