Скачать с ютуб Navratra Special |Gluten Free |Eggless |Grain Free |Lactose Free | Xanthan Gum Free |Buckwheat Bread в хорошем качестве

Navratra Special |Gluten Free |Eggless |Grain Free |Lactose Free | Xanthan Gum Free |Buckwheat Bread

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... Pysllium Husk - https://amzn.to/3ldlh7n Buckwheat/Kuttu - https://amzn.to/36A9FXZ Samvat/ Barnyard Millet - https://amzn.to/3ivykiA 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/36reSBs 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 Parchment Paper - https://amzn.to/33uJSyl Recipe : Flour Mix GF Buckwheat flour : 3/4 cup + 2 tbsps or 130 gms GF Samak Rice/ Barnyard Millet flour : 3/4 cup or 90 gms GF Potato Starch : 3/4 cup + 2 tbsps or 100 gms Sendha Namak/ Rock Salt : 1/2 tsp Yeast Mixture Warm Water : 1/2 cup or 115 ml Granulated Sugar : 1 tbsp Yeast : 2 tsps Psyllium Husk Mixture Warm Water : 1 cup or 235 ml Psyllium Husk : 1/3 cup or 20gms Oil : 2 tbsps Take a large bowl to mix our flours, take 3/4 cup + 2 tbsps of buckwheat flour, grounded the unwashed buckwheat at home in a mixer grinder jar Then take 3/4 cup of Samak rice flour. Now this has multiple names, i.e., samak, samvat, Barnyard or little millet. You can grind these in your mixer jar as well, after washing and drying them thoroughly. Add 3/4 cup + 2 tbsps of GF Potato starch; 1/2 tsp salt, i am using regular salt but u can replace it with sendha namak or rock salt. Mix it all well for about 30 secs. I will be putting the links for all the products & tools used in this video in the description box below....Keep it aside. In a separate small bowl, take 1/2 cup of warm water, add 1 tbsp granulated sugar, 2 tsps of yeast and mix it using a fork, so the yeast gets fully dissolved. Cover and keep it a warm place for about 5-10mins. while its proofing, put 1 cup of luke warm water in the bowl of your stand mixer, or any other large bowl, add 1/3 cup of psyllium husk to it. I am using the raw form, and it can be easily bought from any pharmacy as well. Give it a slight mix and let it sit for a few minutes, so it forms a gel. Now, as you can see, it looks like a gel, add 2 tbsps of any non fragrant vegetable oil. I use canola.... Then add the proofed yeast mixture. Whisk these ingredients for about 20-30secs, then start scooping in the flour mix, while continuing whisking. Once all is done, let the mixer run for another 30sec, then stop and slightly mix the dough using a spatula, so if there is any dry flour sitting at the bottom of your bowl, also gets properly mixed with the dough. Keep whisking for about 3-4minutes. Transfer the dough in a well oiled bread pan. Also, making sure to line it with parchment paper, so its easy to pull out the bread after its baked. Dip your fingers in some water, and press the dough into the pan, so to get a flat top. Cover and let it proof in a warm & draft free place for 30minutes. After 20minutes of keeping the bread for proofing, start to pre-heat the oven at 180 degrees for 10minutes, with both rods on. The bread dough has risen, slightly above the bread pan, after 30minutes of proofing. Keep it the pre-heated oven at 180 degrees with both rods on for 60minutes. Cover the bread after 45minutes of baking with an aluminium foil, else the top will become rock hard. The bread has baked, take it out of the oven and let it sit in the pan for 10mins. After 10mins, take it out from the pan, while wearing the oven gloves, as the pan would still be very hot. Look the bread came out so easily, due to the parchment paper. Keep it on a wire rack for atleast 2-3 hours, so it cools down completely, before slicing it. I usually bake it at night, and then slice it the next morning. The bread has cooled down completely. its so soft and firm at the same time. I covered the top after 45minutes of baking, so the top is soft as well. You can easily cut out the slices. #Navratras #Navratri #glutenfree #bread #buckwheat #kuttu #lactosefree #lactose #eggless #eggfree #withoutegg #xanthangum #without #no #gluten #grain #samvat #samai #millet #barnyard #rice #flour #nogluten #noegg #yeast #nopreservatives #homemade #soft #tasty #healthy