Rice bread is free of yeast and gluten free. Yammy :)

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Rice bread is free of yeast and gluten free. In yeast because it has candida and gluten because it has a permeable intestine, both reasons why its immune system is weakened, have atopic dermatitis and multiple allergies.
So I decided to remove from her diet all that can feed candida and pathogenic bacteria in the digestive system. So I got them out: refined sugar (I'm getting some ice cream every now and then), dairy products, gluten grains, starch-rich vegetables, rice and pasta, sweet fruits such as bananas, apples and dehydrated fruits. Put this close to her allergies to fish, potatoes, eggs, celery (among other things less), along with her refusal to eat animal (so refuse meat) and now understand why I became a nutritionist and specialist chef on special diets 🙂
How do I cook with maia? I do not always have a hand, although I eat it occasionally even if it has gluten, I decided to make a yeastless bread in the house. I first made one with gluten I did not like because it soon became very fragrant. The rice flour package at the Bread Mill was then dropped. I have some synchronicities in my life, some story! I smile and say: Thanks, I get!
WHEAT WITH INTEGRAL RICE (WITHOUT GLUTEN)
INGREDIENTS:
50g of linseed
150ml + 350ml water
300g flour naut
250 whole rice flour
3 tablespoons mixed pumpkin seeds, sunflower seeds, oatmeal
1 Baking powder BIO powder
1 teaspoon of sodium bicarbonate (without aluminum)
1 tablespoon apple / vinegar vinegar
1 teaspoon salt
1 turmeric spoon + 1 blackberry (optional)
PREPARATION METHOD:
First I seeded the flax seeds in the coffee grinder and left them hydrated in 150ml of water in the bowl of a mixer with a stand. It takes about 15-20 minutes to swell well. If you do not have a mixer, use a loose bowl and stir vigorously with a wooden spoon. This bread is not classic, it will be a softer and more sticky dough that can not be handled. The composition is rather similar to the dough / cheec dough. Basically, almost like this is a kind of chef without flavors and without sugar.
In the blender cup we put the flour, the water, the seeds and we pouted until it was well homogenized. I did this because the flour made very lightly and I wanted to mix it well. In addition, I wanted the seeds to be easily crushed, not whole, but not flour. I poured the composition (like thick sour cream) over the linseed in the bowl, put the kneading hook and added the rest of the ingredients (salt, baking powder, bicarbonate, flour, vinegar). I braced about 5 minutes at the average speed.
You can use this dough for dough, bread, or pizza dough. I made a tiny bread in the chest and flattened pan. For cakes or cakes I took the composition with the spoon and flattened with a wet hand.
As the baking peppers were baked, I let the bread "come down" a little. You can leave it warm and dry even 1-2 hours to make it fluffier. Bread is baked for about 40 minutes at 190 degrees, or until the tooth test is blurred and passed. 🙂 I told you I was actually asking for it!
Bread or the products thus prepared are stored in the refrigerator. At room temperature it molds or dries very hard.