[vc_row][vc_column][vc_column_text]You can use another variety of Bread flour but use only fresh and organic.<\/p>\n
You can use other variety of dry vegetable flour to substitute chickpea, like lentils, corn\u2026<\/p>\n
The hardest part for me at home is to find the perfect room to ferment the 2 preparation. Do some tests.<\/p>\n
The other part that is not easy is to find a way to get the bread to rise at 28\u00baC. You can accomplish this in your oven turned off, with a hot (not boiling) water in a bowl or pan at the bottom. This will create a cozy temperature that you need.<\/p>\n
This is a very good way to make everyday bread. It is not classical but the bread is moist and very tasty. It is important also to mention that making the bread that way, that the flour transformed into sugar during the process is probably the best bread you can have if you are looking for low gluten and a low sugar diet. The slow fermentation is the key. Adding some leguminous flour also makes a healthy and tasty addition to your diet.[\/vc_column_text][rd_vc_spacing spacing=”8px”][vc_column_text]<\/p>\n
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