The title says it all! This is a small loaf of “traditional” bread so flour, water, yeast and salt only (gluten-free of course), with a light chestnut taste. Chestnut bread is absolutely fantastic, however it is an acquired taste, so for a first, try this light version to see if you like it!
Ingredients: (small loaf: 4 servings of bread)
- 100g of glutinous rice flour
- 150g of rice flour
- 50g of chestnut flour
- 6g of dried yeast
- 1 pinch of salt
- 250mL of warm water
Preparation: 10 minutes
Leavening: 2-3 hours
Baking: 30 minutes – 200°C/395°F
- In a large bowl, sieve the flours together and add the salt.
- In another bowl, mix the yeast and the warm water (warm to touch, but not too hot otherwise you’ll kill the yeast) Let the yeast develop for 5 minutes.
- After 5 minutes, mix the flours and the water together and knead the dough for a few minutes until you can form a smooth ball.
- Place on a baking tray and let it leaven for 2 to 3 hours at room temperature (around 22°C/71°F) until the dough has doubled in size and you can see cracks appear.
- Place the tray in the preheated oven and bake until golden. Set on a grill to cool down before serving.
Last tip: Gluten-free bread tend to get mouldy after a few days due to their lack of acidity. As a result, gluten-free bread should be eaten within 5 days.