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Scald

The scald is a way to bake a juicy but firm gluten-free bread.

The main problem when baking gluten-free bread is the water retention of the flour. It can be improved with guar gum (about 1 tablespoon of flour to 500 g). The flour soaks a lot of water when mixing the dough. The bread, however, turn out too dry and crumbly. Thus, the scald is a great help.

Boil a cup filled with rice, millet and/or buckwheat in at least 3 times as much water for about 20 minutes long several hours before baking 500 g self raising flour. The corn will soak a lot of water. Oil seeds (linseed, sunflower seeds, and pumpkin seeds) in the scald strengthen the bread.

Include the scald in the dough. Use one cube of fresh yeast for 500 g dough. Add water cautiously. Add salt at a later stage. Let the dough rest for 20 - 30 minutes after kneading it for about 6 min (at a not too cold spot, preferably 27° C, covered). Then knead the dough again and shape the bread into rolls or balls or fill it into a buttered form or pan, and let it rest covered for another 20 - 30 minutes. Bake for 50 - 60 minutes in a preheated oven at 250° C. Turn down to 200° C after baking for 5 minutes. Create a dense cloud when putting the dough into the oven, by spraying water on the oven walls or emptying the content of 1 cup of water. This bread now contains full-grain of about 10 - 20 per cent.

Tapioca flour (about 100 g to 500 g of flour) improves the crumb, crust elasticity, water absorption, etc. (available in Asian stores). It can absorb a lot more water. Tapioca is made of a root and consists of starch.

It is possible to ignore the scald and mix 30 per cent of the flour with oil seeds instead.