Method for producing a gluten-free bread

摘要

The subject of the invention is a method of producing gluten-free bread on yeast or sourdough meant especially for people who are on a gluten-free diet and having digestion problems. The process of preparing gluten-free bread in yeast or sourdough technology is that the dough is prepared using a gluten-free mixture with the addition of transglutaminase of bacterial origin in an amount of 3 to 99 mg/100 g, with the use of other baking additives and used transglutaminose corresponds to the enzyme dose below 100U/kg of flour.