Baking Flour | Gluten Free, High Fibre & Rich In Vitamins - Nutty Yogi - 800gm

Sample Recipe:

This is a sample recipe as suggested by one of our patrons. Please make changes as you deem fit.

400 gms – Gluten free Baking flour

3tsp – jaggery / sweetener of choice

3tsp – Himalayan pink salt

3tbsp – Olive oil

280ml – Whey water

1tsp – Dry active yeast.

Put all this in the bread maker case and put on the cycle for whole

Wheat bread. And Voila super delicious gluten free bread in 5 hours is ready.

Incase you don’t have a bread maker you need to activate the yeast with jaggery and then knead the dough with all the ingredients . 1st proof it till it doubles for few hours. Punch the dough.Then take a loaf pan and put the dough in that and .2nd proof it for 45mins to an hour. Bake it at 200C for about 45-50 mins or till it browns.

Ladi Pav or Mumbai Pav Buns

400gm – Gluten free baking flour

3tsp – Jaggery

3tsp – Himalayan pink salt

3tbsp- Olive oil

150 ml – milk

130 ml – water or whey water

1tsp – baking powder

1tsp – dry active yeast

Add all the above to the bread maker and put it on whole wheat dough cycle. In 3.15 hours I get the 1st proofed dough double the original size.

Then I punch this dough and shape into small balls. Oil the baking tray. Place the balls slightly apart. Let it 2nd proof for about 45mins to 1 hours. The balls will increase in size and stick to each other by now. Since I don’t eat eggs I give a milk wash. Take cold milk and brush the top part of the bun with it just before putting the baking tray in the oven.

Preheat the oven at 200C. Bake at 200C for 20-25 mins

After taking out of the oven brush butter on the buns and cover with a damn cloth and keep for sometime.

Ingredients:

Amaranth, Quinoa, Jowar, Barnyard Millet, Tapioca, Potato Starch, Natural Gum

Contains no additives or improvers.

Please add baking Soda / baking powder as per your recipe. It’s not self raising.

Storage

Best before 6 months from the date of manufacturing.