Gluten-free anise bread

I learned – being a little girl – to prepare “bread” at home, from my mother.

As for this recipe, I saw it on Instagram; so I tried it but with a few changes. It's a good recipe for a bread without flour or semolina, which can be

stuffed with cheese ; 

eaten as a sandwich ;

or even spread on bread (jam, peanut butter, chocolate…)

let's see together:

Recipe : 

Ø Ingredients:

·     1 large cooked potato;

·     1 egg;

·     2 tablespoons of plain yogurt;

·     Salt,

·     1 pinch of black (or white) pepper;

·     Little red pepper;

·     Little curcumin;

The spices are according to your taste.

·     1 glass of cornflour;

·     1 packet of baking powder;

·     1 teaspoon of anise (which you can replace with fennel seeds, thyme or flax seeds)

Ø Preparation :

1.        In a salad bowl, mash the potato: of course, if you cooked it with its skin, peel it;

2.        Add the egg, yogurt, spices and seeds: mix with a spoon or a Maryse spatula;

3.        Incorporate the yeast and then, little by little, the cornflour while mixing: you will obtain a sticky dough: let it rest in the fridge for – minimum – half an hour;

4.        Turn the oven on to 180 ^°  ;

5.        Take the bowl out of the refrigerator;

6.        Oil your hands, then take a little of the dough and flatten it on a tray lined with baking paper: you will need to wash your hands – from time to time –;

7.        Bake for 25 to 30 minutes: monitor the cooking, until they become golden;

8.        Consume it "warm".

I've gotten into the habit of making this bread when I have leftover "mashed potatoes", so it's an idea to avoid "throwing it away". 

So, a gluten-free bread for those who cannot do without this food, or also for people who always want to eat "healthily"... and Enjoy your meal.

Mrs. MAMCHAOUI Djazila, wife of HAMIMED