Скачать с ютуб Gluten Free Bread| Multigrain|Ragi| Flax Seeds| Millet| Sorghum| Super Soft| Delicious| Lactose Free в хорошем качестве

Gluten Free Bread| Multigrain|Ragi| Flax Seeds| Millet| Sorghum| Super Soft| Delicious| Lactose Free

Important : Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates Amazon website link : https://www.amazon.in/tryprime?tag=te... Links: Flax Seeds: https://amzn.to/3l8Kobx Instant Yeast: https://amzn.to/2SmlxEO Active Dry Yeast: https://amzn.to/30sTRT2 Xanthan Gum: https://amzn.to/2GBZGq4 Potato Starch: https://amzn.to/3iB9Uog Corn Starch/Flour: https://amzn.to/3jvWefc Canola Oil: https://amzn.to/34qFwaK or https://amzn.to/2GDv0ER Tapioca/Sabudana: https://amzn.to/2GnUpmp Kitchen-aid hand whisk: https://amzn.to/2Gf4SAH Kitchen-aid measuring cups: https://amzn.to/3itul6g Mixing bowls: https://amzn.to/30vOcvz or https://amzn.to/2EZSxzF OTG: https://amzn.to/3lc3pK7 (Small) or https://amzn.to/3jy5NKC (Big) Mixer Grinder: https://amzn.to/30wQbQa #multigrain #glutenfree #bread #ragi #sorghum #flax #flaxseeds #gf #gfree #healthy #lactosefree #nomilk #lactose #jowar #fingermillet #millet Ingredients: Warm Water : 1 cup (237ml) Granulated Sugar : 1 tbsp Active Dry Yeast : 2 tsps Or Instant Dry Yeast: 1.75 tsps Sorghum Flour : 1 cup (114 gms) Ragi Flour : 1/4 cup (36 gms) Tapioca Starch : 1/4 cup (36 gms) Corn Starch : 1/4 cup Flax Meal : 1/4 cup Xanthan Gum : 1 tbsp Salt : 1 tsp Oil : 2 tbsps Eggs : 4 Take a small bowl, add 1 cup of warm water, 1 tbsp of Granulated Sugar, 2tsps of Active dry yeast. Mix it well until the yeast is well dissolved. If you are using Instant dry yeast, then you can skip this step and simply add 1 & 3/4 tsps of yeast directly to the flour mix. Cover and keep it in a warm place for 5-10mins to proof. In the mean time, take a large bowl, add 1 cup Sorghum flour/ jowar ka atta, 1/4 cup Ragi flour, 1/4 cup tapioca starch/ sabudana ka atta, 1/4 cup corn starch, 1/4 cup flax meal, i.e., ground flax seeds, 1 tbsp xanthan gum... Whisk the dry mix. Oh i forgot to add the salt. Put 1 tsp salt and then whisk the flour mix well for about 30 secs. Keep it aside. Yeast has proofed now, so in the bowl of your stand mixer, put 2 tbsps of oil : I use canola, but any light & non-fragrant vegetable oil is fine. 4 eggs: bring them to room temperature before using, i.e., take them out atleast an hour before using them. Add yeast mixture and start combining them using the paddle attachment. If you don't have a stand mixer, you can use electric hand mixer to make the dough. Add the flour mix slowly to this, while constantly mixing. Once all the flour is transferred, stop the mixer, and slightly mix the dough with a spatula, scraping of the dough from the sides, and checking for any dry flour at the bottom. Then start your mixer again, and continue running it on a medium-high speed for 4-5mins. You might want to stop after 2mins, to scrape off the sides and then mix again for 2mins. This ensures that the dough is properly mixed, resulting in a perfect bread. In the meantime, prepare bread pan, put some oil into the pan, and then spread it to the bottom & the sides with a brush. Be more generous on the corners, as the bread tends to stick around this area. Then put a layer of parchment paper, press it against the bottom, so it sits perfectly. I prefer to put parchment paper on the sides as well, especially for this bread, as this tends to stick to the pan during baking. And when we try to loosen the sides with a knife, after the bread is baked, due to it being stuck to the sides, the knife cuts thru the sides of the bread, resulting in damaged first and last slices. Transfer the dough to the pan. Since, while transferring, the parchment sometimes gets pulled in, due to the weight and wetness of the dough, i like to take my son's help, to hold the parchment paper in place. take some water to wet your fingers, and start to press the dough down, while flattening out the surface. Cover and keep it in a warm place to proof for 30-40mins. I use a clean plastic bag, to cover the pan, so the surface doesnt dry up. Loosely cover the top and tuck the ends of the bag to the bottom of the pan, so there is no moisture loss. Pre-heat the oven at 180 degrees celsius with both the rods on, for atleast 10mins, before baking the bread. After 30-40mins, the bread dough should look like this. It should have risen to about a centimeter off the pan. It would rise further, about 1/2 to 1 centimeter during baking. Bake it in the oven for 45mins. You might need to cover the top of the bread with an aluminium foil, after about 20-25mins, or once the top has become brown, so it doesnt burn up. After 45mins, switch off the oven, and let the bread be in the pan for 10mins. After 10mins, loosen the sides of the bread with a knife, and then wearing your oven gloves, take out the bread from the pan, and keep it on a wire rack to cool down completely. This takes about a couple of hours. I prefer to bake the bread at night, and then slice it the next morning, to give it good enough time to cool down.