Rice bread with Exquidia mix

Ingredients:

570 ml water
500 gr “mix pour pain Exquidia”
12 gr. gray unrefined salt (or 8 gr. of refined salt)
14 gr yeast “levain” quinoa (“Ma vie sans gluten”) or a little bit of dry yeast

Instructions

Heat the water to 30ºC.
Measure the levain yeast and pour it into the water. Leave some minutes until it’s diluted.
Mix the flour and salt and pour the water with yeast. Mix well, a kitchen processor can help better to knead during 5 minutes.

With a breadmaker:

Pour the mixture into the breadmaker. Select the gluten-free program.

In the oven:

Preheat the oven to 40-50ºC.
Spread some fat on a rectangular cake mould. Pour the mixture inside the mould (I’ve used the “Moule à charnière gâteau royal Kaiser 11 x 30 cm”)
Cover the bread mould with a cloth and place the bread mould into the oven in the first position (closer to the floor) and leave bread rise during 45 minutes if dry yeast was used or about 2 hours if it was levain instead. The mixture must arrive to the top of the mould.
Then, don’t open the door, just switch on the oven to 180ºC during 55 minutes or more, depending if you like it more or less toast it.
When the oven alarm rings take the bread out of the mould and leave on a grill until it’s cold.

Pizza:

Preheat the oven to 40-50ºC.
Put a greaseproof or baking paper on an oven plate. Pour the bread mixture on the paper and spread to the desired thickness.
Place the plate into the oven in the first position (closer to the floor) and leave bread rise during 45 minutes if dry yeast was used or 2 hoursf if it was levain instead. The mixture must arrive to the top of the mould.
Then, don’t open the door, just switch on the oven to 180ºC during 30 to 40 minutes or more, depending if you like it more or less toast it.