Pain sans gluten

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Ingrédients pour 1 pain :

• 130g de farine de sarrasin

• 90g de farine de châtaigne ou de quinoa

• 60g de poudre d'amande

• 1cs de sucre de coco

• 1/2 cc de bicarbonate

• 1cc de sel

• 25cl de lait d'amande, de noisette, ...

• 2 oeufs

• 1cs de vinaigre de cidre non pasteurisé

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1. Huilez le moule à cake.

2. Préparez la pâte en versant dans un large saladier tous les ingrédients secs, puis ajoutez le lait d'amande et les oeufs et mélangez. Quand la pâte est belle, ajoutez en tout dernier le vinaigre et mélangez une dernière fois, puis, versez-la dans le moule à cake.

3. Le mettre au four / four vapeur.

4. Au bout de 45 min environ, piquez le pain avec la pointe d'un couteau pour vérifier la cuisson. Si le couteau ressort propre, le pain est cuit.

5. Attendez que le pain refroidisse avant de le démouler.

6. Vous pouvez conserver le pain quelques jours dans un torchon.

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