A delicious, gluten-free Turkish bread that is perfect for vegans. No binders used. Try it now!
Delicious and Allergen-Friendly Turkish Bread to Satisfy Your Cravings
Learn how to make delicious No Binder Gluten-Free Turkish Bread with chewy, black nigella seed fragrant. This recipe is perfect for those with dietary restrictions as it is gluten-free, dairy-free, egg-free, and soy-free, with no added binders. The ingredients include rice flour, tapioca starch, mashed potato, water, sugar, rice bran oil, salt, instant dry yeast, pea protein powder, white sesame seeds, nigella seeds, and rice milk.
This flavorful bread is not only suitable for those with dietary restrictions, but it is also a tasty and unique twist on traditional Turkish bread. The combination of ingredients creates a bread that is both fragrant and satisfying to the taste buds. Make sure to check out the full written recipe in the cookbook “NO BINDER GLUTEN-FREE RECIPES FROM SCRATCH” for more delicious gluten-free recipes to try at home.
Enjoy making this No Binder Gluten-Free Turkish Bread and impress your friends and family with your baking skills. Whether you have dietary restrictions or simply enjoy trying new and unique recipes, this bread is sure to be a hit at any gathering or meal. Get ready to indulge in the flavors of this delicious and healthy bread.
Deliciously Fluffy and Free of Gluten – Vegan Turkish Bread like No Other!
Peel potato Slice Place on a plate Steam on high heat for 20 minutes Drain the water Mash the cooked potato in a sieve Collect the mashed potato 30g Tapioca starch 30g Water.
Mix thoroughly 135g water 10g Sugar 4g Salt 10g Rice bran oil Cover the pot with a lid Bring to a boil over low heat Turn off the heat Stir quickly while adding.
Continue stirring until the gel is uniform Cool down to below 30°C 50g Mashed potato Mix well 100g Rice flour 60g Tapioca starch 30g Pea protein powder 1tsp Instant dry yeast Whisk to mix evenly.
Stir it into a flocculent form Knead into the dough Cover and let stand for 15 minutes Transfer onto a silicone mat Knead until the dough is uniform (About 2 minutes. Do not over knead) Flatten the dough Press into the dough to create dimples Fold the dough to cover the dimples Cover and let stand at 25°C for 20 minutes.
Flatten the dough for the second time Press into the dough to create dimples Fold the dough to cover the dimples Cover and let stand for 20 minutes Flatten the dough for the third time Press into the dough to create dimples Fold the dough to cover the dimples Cover and let stand for 20 minutes Flatten the dough.
Press into the dough to create dimples Fold the dough to cover the dimples Sprinkle a small amount of rice flour Shape the dough into a smooth ball Transfer to baking paper Flatten to a 1cm thick oval Make dots on the dough sheet Leaving about 2cm of space from the edge of the oval Fill in the centre of the inner circle with criss-cross diagonal lines.
About 2cm-3cm apart Transfer it with the baking paper to a baking pan Cover with cling wrap Prove at 25°C for 20 minutes Brush the top of bread with rice milk Sprinkle with white sesame seeds Sprinkle with nigella seeds Cover the pan with aluminium foil and seal all around Put in the oven and bake at 200°C for 20 minutes.
Remove the foil Continue to bake at 200°C for 5 minutes using the top heating element in the oven Turn off the oven. Leave the oven door slightly open After 5 minutes take out the bread Transfer to a cooling rack after cooling a little
