THE SOFTEST “MILK” BREAD IN THE WORLD! ???????? Fluffy, just like grandma's, but gluten-free and with plant-based milk! ???? ????Made with almonds, it's also super healthy and easy to make. ???????? Save this recipe because you won't want to be without this delicious bread! ⬇ Community Link ⬇ https://comunidademarcelohorta.com.br... ???? Ingredients ✅ 150g of Almonds (or other oilseed), soaked and then peeled ✅ 480g of hot water ✅ 180g of rice flour ✅ 250g of potato starch ✅ 70g of sweet cassava starch ✅ 7g of xanthan gum (this will bind it) ✅ 65g of sugar or keto sweetener ✅ 10g of dry biological yeast ✅ 55g of fat (I used palm fat, but you can choose) ✅ 3 eggs ✅ 320g of water (adjust as needed) ✅ 9g of salt ???? Preparation method 1. Beat the almonds with a little hot water in the blender until it becomes a smooth milk. Let it cool. 2. In a bowl, combine the flours (rice, potato and tapioca flour), the xanthan gum and the sweetener. Mix. 3. Add the almond milk you made and the eggs to the flour mixture. Beat until it starts to get smooth, and gradually add the water. 4. Add the fat and salt to the dough and, if necessary, adjust the water until it reaches the right consistency (it should drip slowly from the spoon). 5. Place in a greased loaf pan and let rise until doubled in size. 6. Bake in a preheated oven at 180-190°C for 45 minutes to 1 hour. You will know it is ready when it is golden and risen. So, did you see how easy it is? ???? The result is a gluten-free bread, soft, tasty, and perfect for breakfast or an afternoon snack! ???? I bet you'll be able to do it the first time, even if you've never made a bread roll in your life! ????Chapters: 00:00 Introduction 00:42 Presentation by Chef Marcelo Horta 01:18 Explanation of the Video and Ingredients 02:52 Preparing the Almonds 03:23 Making the Almond Milk 04:44 Mixing Flours and Ingredients 08:07 Mixing the Ingredients 09:49 Adjusting the Dough Hydration 12:33 Dough Point and Baking Tips 16:22 Fermenting the Dough 18:06 Baking the Bread 19:23 Results and Tasting 20:29 Conclusion and Invitation Welcome to my channel. My name is Marcelo Horta, I graduated as an Advanced Baker from Le Cordon Bleu, chef and specialist in healthy, anti-inflammatory, gluten-free and dairy-free eating. I am the owner of the NaOrigem brand and Cozinha Crunch, the most traditional gluten-free bakery in RJ. And I am also an ambassador for Acelbra (the Brazilian celiac association, RJ). I have helped more than 25,000 students around the world to achieve quality of life through gluten-free natural fermentation, even if they have never made bread or yeast in their lives. ???? Chef Specialist in Natural Fermentation Baking ⭐ Boulanger by Le Cordon Bleu ✅ Founder of Tribo do Horta ⚜️ Ambassador of Acelbra in RJ ???? + 25,000 Students and Tribalists ????I recommend these videos here on the channel for you, go check them out: 1️⃣DELICIOUS Apple and Cinnamon Cake - Chef Marcelo Horta. [ GLUTEN FREE ] • DELICIOUS Apple and Cinnamon Cake - C... 2️⃣GLUTEN Free Arabic Bread! - Discover the SECRET of how to Make this RECIPE! • GLUTEN Free Arabic Bread! - Discover the SECRET of how to Make this RECIPE! 3️⃣GLUTEN Free WAFFLE Recipe - Guilt-free Dessert │Marcelo Horta • GLUTEN Free WAFFLE Recipe - Guilt-free Dessert... Follow me on other channels to receive the most exclusive news from the world of natural fermentation ???????? . / @chef.marcelohorta . ????️ Chef Marcelo Horta Channel - Telegram: https://t.me/chefmarcelohorta . ????️ Chef Marcelo Horta Channel - Instagram: / chef.marcelohorta . ????️ Chef Marcelo Horta Channel - Facebook / chef.marcelohorta . ????️ Chef Marcelo Horta Channel - Tik Tok / chef.marcelohorta #chefmarcelohorta #fermetacaonatural #glutenfree Join my next free event https://www.marcelohorta.com/inscreva...