Gluten-free, dairy-free, egg-free, seed flour-free, yeast-free, low-fat homemade bread can be made from the flour mixture, which remains soft and without aftertaste even after several days!
A very easy-to-use flour mixture!

Ingredients: Gluten-free flours (millet flour, sorghum flour), starch (tapioca starch), vegetable fibers (plantain husk flour, bamboo fiber flour), bulking agent (sodium bicarbonate), acidity regulator (citric acid). Suggested use, bread recipe:
Ingredients (for 455 gram bread):
• 250g Szafi Free light soft bread flour mix
• 3g Himalayan salt (can vary according to taste)
• 30 g of freshly squeezed lemon juice or 20 g of 6% white wine vinegar
• 280g room temperature water
• 1 + 1 g of coconut oil for spreading (you can leave it out, but it will make the crust brown)
Preparation:
Mix the water, lemon juice and salt in a bowl, then add the flour and knead thoroughly.
After assembly, let it rest for 10 minutes.
After resting, mold it on a lightly floured surface and brush it with oil.
Bake in a preheated oven at 180 degrees for 50 minutes on the top-bottom program, then brush again thinly with coconut oil (just for the prettier color) and bake for another 15 minutes at 200 degrees.
The dough can also be shaped into buns or buns (6 pieces), so the baking time varies:
at 185 degrees, approx. 40 minutes.
Let the bread/buns/kiflis cool on a wire rack.
Note: Made with white wine vinegar, it is tastier, easier and more economical to prepare, the taste of vinegar is not felt on it! Never use store-bought lemon juice, only freshly squeezed.