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

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Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. You can also replace it with an equal weight of sorghum flour, corn flour (US)/maize flour (UK), light buckwheat flour or white teff flour – but as these absorb more moisture, you’ll need to increase the amount of water by about 45-60g (3-4 tablespoons). Heat a large non-stick frying pan or cast iron skillet over medium heat and lightly spray the naan with some water. Then, I tested it with a mix of tapioca starch and millet flour, in an approximately 2:1 ratio – and, again, the texture was rather awful: gummy, undercooked and just plain weird.

Translate texts with the world's best machine translation technology, developed by the creators of Linguee. 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. Mit viel Können und Leidenschaft beweisen die beiden, dass Backen ohne Gluten ganz einfach funktioniert. nicht bio zertifiziert, verwende jedoch aus Überzeugung biologische Zutaten) Freue ich mich über deine Bestellung! Die netten eingefügten Anekdoten rücken die beiden Autorinnen näher und geben dem Buch eine äußerst sympathische Note.But if you use psyllium husk powder as opposed to the whole psyllium husk, use only 85% of the weight listed in the recipe.

The final rolled-out naan should measure about 7-8 inches (18-20cm) in diameter, with a thickness of about ⅛-¼ inch (4-6mm). If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips! And because this recipe doesn’t contain yeast, there’s no proofing time either – so the naan is ready in about 45 minutes total!

The final dough should come away from the sides of the bowl and be very springy and supple to the touch. However, if you flip the ratio of tapioca starch and millet flour (so that you use more millet flour than tapioca starch), the naan turns out PERFECT: soft, pillowy and pleasantly chewy, without any gumminess or doughiness. In a separate bowl, mix together the psyllium gel (made by combining the psyllium husk and water, and letting it sit for a minute or two), yoghurt and olive oil. Immediately after cooking, brush the naan with melted butter (I recommend salted butter) or ghee, mixed with some chopped cilantro or parsley.