Glutenfreies Fünf-Minuten-Brot: Die Backrevolution mit 90 köstlichen und einfachen Rezepten

Product Information

Whisk together all the dry ingredients: millet flour, tapioca starch, sugar, salt and baking powder. Das ganze dann in amerikanischen Maßen, was dann umgerechnet krumme Zahlen ergibt, die man mühsam auf einer KÜchenwaage messen muss. Alternatively, you can also wrap the hot naan breads (straight from the pan or skillet) in a clean dish towel – this traps the steam and keeps them warm and soft while you finish cooking all of them. Millet flour: You can use an equal weight of finely ground/milled brown rice flour instead, but your naan might be slightly less fluffy and puffy.

The naan had a strangely gummy, doughy, undercooked texture no matter how long I cooked it for, and it was just really sad and floppy. Flip and cook on the other side for about 1 minute or until the bubbles form deep golden-brown or charred spots.

Add the extra water slowly, until you get a soft, supple but not too sticky dough (see the photos above for reference). Zusätzlich zu den Rezepten berichten die Autorinnen auch von der Idee, das Buch umzusetzen und dem Entstehungsprozess. There are many alternatives, however, that can be used instead including quinoa, amaranth, corn, rye and millet. It’s also really easy to make: the dough is a joy to work with (you can knead it and roll it out without any problems whatsoever) and because this recipe uses baking powder instead of yeast, it's ready in about 45 minutes. And, just like most naan recipes, it also uses yoghurt which helps to achieve its characteristic texture and flavour.

You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 110g) or you can just eyeball it. It’s incredibly soft and pillowy, with just the right amount of chewiness – and it puffs up beautifully! Naan bread is often served with curries, so you can tear off sections of it and use them to scoop up the curry. If you roll out your naan too thinly, it can fully cook through or dry out before bubbles start appearing. I recommend using “blond” psyllium husk, as it won’t add any colour or flavour to your naan or other bakes.Die Ecken sind beschädigt, sodass, hätte ich es verschenken wollen, dies nicht möglich gewesen wäre.