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Ingredients
Gluten-free Bread
- 80 g buckwheat grains
- 490 g water
-
1 ½
tsp dried instant yeast
or 15 g fresh yeast, crumbled - 1 tsp brown sugar
- 250 g gluten-free bread flour, plus extra for dusting
- 15 g olive oil
- ½ - 1 tsp fine sea salt, to taste
Tomato Topping
- 1 garlic clove
- 30 g olive oil
- 350 g plum tomatoes, ripe, quartered
- 6 fresh basil leaves, plus extra for garnishing
- 2 pinches fine sea salt
- 2 pinches dried oregano
- Nutrition
- per 1 portion
- Calories
- 906.3 kJ / 216.6 kcal
- Protein
- 3.5 g
- Carbohydrates
- 35.3 g
- Fat
- 6.2 g
- Saturated fat
- 0.9 g
- Fiber
- 3 g
- Sodium
- 434.9 mg
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