HobbyGaia -  Handworks - I love homemade bread, I grew up with him at the side, and I always do. As a matter of principle, I choose the grains to grind or gluten free flours. In this case 100gr of polenta, 200 of serracene, 100 of maize, 100 of potato, 100 of maize, 100 of rice, 100 of chickpeas, 100 of beans and 100 of mix, and yeast. The first two being thick, cooked first with milk, lactose free, of course. It carries honey and oil;  do not need salt. A true delicacy, light and digestive, may be the starting point, perhaps joining quinoa flour, tapioca or chestnut, in search of the perfect recipe.

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HobbyGaia - Crafts - I love homemade bread, I grew up with it on my side, and I always do. As a matter of principle, I choose the beans to grind or  gluten free flours. In this case, 100gr of polenta, 200 of serrano, 100 of corn, 100 of potato, 100 of cornstarch, 100 of rice, 100 of chickpeas, 100 of broad beans and 100 of mix, and yeast.  The first two being thick, boiled with milk first, without lactose, of course. Take honey and oil; don't need salt. a real  delicious, light and digestive, could be the starting point, maybe adding quinoa, tapioca or chestnut flour, in search of the perfect recipe.

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