Time: 40 minuti più riposo
Difficulty: Facile

A recipe to make gluten-free corn loaves, with a crispy crust and tasty crumb, a must try because it is simple and fast. 

Ingredients (per 1 kg of strands):

400 g Special mix for Bread and Pizza Molino dalla Giovanna
100 g fine corn flour without gluten
390 g of water
12 g fresh yeast
50 g of lard
2 g food grade sodium bicarbonate
10 g of salt up

Difficulty level: easy
Time: 40 minutes + rest time

Procedure:

Place all the flour in a bowl with baking soda and lard.
Dissolve the yeast in a second bowl with the water and add it to the flour, mix carefully, very slowly. Finish with the addition of salt and work until soft and uniform.
Let rise for about 2 hours, until it has doubled its volume, then with your hands floured, form strands of about 220 g each and place in a pan lined with parchment paper.
Let them rest for another 20 minutes and spend the rest time, cook them in the hot oven at 200 º C for 18 minutes; start cooking in the lowest floor of the oven and go as you go up, moving the pan closer and closer to the oven resistance. Bake and serve.