500 g bread flour mixture
2 + ¼ cup of warm water (550 g)
1 teaspoon sugar (5 g)
2 teaspoons salt (5 g)
1 sugar spoon dry yeast (5 gr)

All the ingredients are taken and mixed in a container. Put into the bread machine. Gluten-free program is chosen and cooking process starts.


250 g bread flour mixture
1 cup of warm water (250 ml)
1 teaspoon dry yeast (5 g)
1 tablespoon vegetable oil (10 ml)
1 teaspoon salt (2,5 g)
½ teaspoon sugar (2,5 g)


Flour is put into a bowl and its middle is pitted. All the ingredients except the water are added. At the latest, warm water is added and it is kneaded until you get a smooth dough. The dough is placed in a greased cake pan and its upper surface is corrected with a spoon or spatula. Its upper is closed with a mold or stretch film. In a warm place, it is suspended until the dough doubles in volume (approximately 30 minutes). The dough is placed in 200'C oven. For not being dry during cooking, a water which is filled into a heat-resistant container is placed in the bottom of the oven. After 10 minutes, its temperature is reduced to 180'C and the bread is cooked during 40 minutes. After being cooked in the oven, the bread is taken to the cooling wire. If adhesion occurs, the mold is faced down, wounded with a moist cloth and allowed to cool.



     250 g bread flour mixture
     250 ml soda
     2 tablespoons of vegetable oil
     5 g dry yeast
     Half a teaspoon of sugar


Put the flour into a bowl and its middle is pitted and add yeast, sugar and vegetable oil. Also add soda and knead for a long time. The dough should be soft. Flour your hands and take pieces of dough and roll into small balls. Cover the upper surface of breads with a damp cloth which you placed into the baking tray with baking paper. Let it stand in warm place until its volume is doubled. Cook during 30 minutes in the oven preheated 220'C.