Gluten-free bread

Bread of gluten-free flour and starches with binders, yeast or baking powder, with a dense moist crumb, suitable for coeliac disease, with soups and for toast and sandwiches.

Gluten-free bread is bread of gluten-free flour and starches (rice, corn, buckwheat, tapioca) with binders (psyllium, xanthan gum, eggs), yeast or baking powder, pale or dark, with a denser moist crumb and a thin crisp crust, suitable for coeliac disease and gluten intolerance. It is served with soups and dishes, used for toast, sandwiches and croutons.

Recipes with this ingredient

Buddha Bowl with Salmon RetteAuthor's cuisine | Main courses

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky. Salmon goes well with cream cheese, tomatoes go well with quinoa. We added croutons to the cream cheese. And we decided to put this whole story on the leaves. What can we add? It lacked a little spiciness, and blackberry and chili sauce is just right for that. It lacked sweetness - we added mango sauce.