Gluten-free unleavened bread with apple juice ♥

Preparation steps

• I discovered the apple starter at our lynda ♥ see recipe
• With apple juice - starter and especially our son gluten-free I put 300 g of flour (of which 100 g of Schark MixB + 100 g of Nutrifree + 50 g of rice Gf flour + 50 millet flour GF), 1 tablespoon of salt on top (approx. 4 grams) , 2 tablespoons olive oil, 1 tablespoon tapiocaGF and 200 grams (2 dcl) of apple starter If you see a little liquid add some more lukewarm water I added about 1/2 dcl (50 ml) depending on how much flour it absorbs). Put on an oiled rubber mold and h) covered covered from midnight to 7 am In the morning put in a hot oven and in a saucepan (a small pot of hot water pot .. Bake for about 45-50 minutes and put on the grill can be seen from the pictures ..
• The second time I left it covered for an hour, I left it for an hour and I didn't wait overnight for the first time. I liked one for my son gluten-free and it turned out about 800 g of dough, so I shaped it into a loaf and divided it in half and put it in two of the same size clay pots, ie one has the top lid, see the picture. Bake and put on the grill to cool.
• The third time I made a double mixture (approx. 600 g of flour all hollow and 600 g of 60 g of OrgraN gluten substitute..so a little more about gluten substitute OrgraN ♥ gluten substitute 100 g of GF flour is 100 g of gluten substitute OrgraN (100 g of flour goes 20 g) Ingredients: Rice flour, corn starch, pea flour, thickener and cellulose: guar gum, methylcellulose, carboxymethylcellulose, emulsifier: plant monoglycerides do NOT contain gluten, Wheat, Milk, Lactose, Eggs Yeast, Nuts, Peanuts, Sesame, Lupins, Mustard, Celery, Pepper Gluten substitute is a revolutionary product that gives the same effect to the dough as gluten, gives the dough better volume and texture, and is made entirely from natural ingredients. : for 5 units of flour add 1 unit of gluten substitute (eg 100 g of flour - 20 g of substitute), mix the flour and continue working according to the recipe.It can also be used for baking in a bread machine.Add 1: 5 substitutes: for gluten free kg of flour. To prepare bread and pasta use a ratio of 1: 3 or 1: 4. In Orgran ready mixes the use of gluten substitute is not necessary. It is suitable for preparing pizza, bread, More on their site and there are recipes that just need to be translated. I HAVE USED IN THE LAST PREPARATION OF THE ROLLED DOUGH AND THE LAST PREPARATION OF BREAD (THESE TWO IN CLAY POTS IN THE PICTURE) There is a page where there are and recipes just need to be translated
• For the first time bread of 300 grams of the mixture. enthusiastic gluten-free and gluten-free
• She repeated it the second time and managed to hide so we could try the third day as well
• The third time I made a double mixture of grams only instead of millet flour I put corn GF flour in the substitute and at 600 gr 60 gr of the gluten substitute (Orgran) in the picture in korakubr. 4 and more about him ...
• As I was in a hurry, I will look at the recipe once again after 2 pm and correct it in the description. The ingredients are ok. If someone reads and notices something wrong, just warn me..I have to close the computer, throw out the recipe and I'm late to Vinogradska