| 摘要 |
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay. The gel preferred gel-forming ingredient is derived from psyllium which provides mucilage when wet. The mucilage is combined with a leavening agent and albumin to yield a binder for flour to make dough. Gluten-free materials are preferred. The dry ingredients may conveniently be divided into two dry portions. The first portion, when water is added, provides a binder that is mixed with flour from the second portion. Alternatively can all dry ingredients in combination be watered to form dough which is promptly baked. The dough is formed and baked in the conventional manner.
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