Baking bread from gluten-free Cracow Flour Extra Concentrate

1. Traditional method:

Ingredients:
500 g gluten-free Cracow Flour Extra Concentrate, 420 g water (temp. 27-30ºC), 40 g (2 spoonfuls) oil, 20 g sugar, 7 g instant yeast (Dr Oetker) or 20-30 g fresh yeast, 5 g salt;

Mix all the ingredients for about 5minutes with a mixer. Pour the ready mixture into a greased form, cover with a cloth and leave in a warm place for about 45 minutes (room temperature of about 25ºC). The dough should double its volume. Before putting the form into a preheated oven smear the dough with water.

Bake for 40-45 minutes in 220°C.
Take the bread out of the form right after baking.

2. In a bread maker:

Ingredients:
500 g Balviten concentrate, 420 g water (temp. 27-30ºC), 40 g (2 spoonfuls) oil, 20 g (1 large measure) sugar, 7 g instant yeast (Dr Oetker) or one large measure of fresh yeast, 5 g (1 small measure) salt;

Put the concentrate and the rest of the ingredients into the bread maker and start the gluten-free programme.
After about two hours take out the baked bread – it refers to a Panasonic bread maker – in the case of other machines use a standard, 3-hour baking programme.