Pan de Trigo Sarraceno, sin gluten
Se trata de un pan muy sabroso y fácil de hacer, que además es una excepcional alternativa para celíacos, porque el trigo sarraceno no tiene gluten.
Ingredientes
500 gramos de harina de trigo sarraceno biológico
500 gramos de agua
1 cucharadita de sal marina
1 cucharadita de levadura panadera liofilizada
Elaboración
Engrasamos con un poco de aceite vegetal un molde tipo plum cake. En un bol mezclamos todos los ingredientes con un batidor de varillas. Depositamos la mezcla, que es blanda tipo bizcocho, en el molde, cubrimos y dejamos fermentar durante dos o tres horas, para que crezca. Cocemos el pan durante 45 minutos en horno precalentado a 200 grados.
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