FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to bakery. Disclosed is gluten-free bread production method involving dough preparation from gluten-free raw material, which contains corn starch, sugar sand, common food salt, dry bakery yeast, vegetable oil, and thickener, moulding and baking of dough, at that gluten-free raw material additionally includes amaranth flour and xanthane gum as a thickener, at the following initial components ratio, wt%: amaranth flour 18.478-29.255; maize starch 18.085-29.891; sugar sand 2.128-2.174; dry bakery yeast 0.319-0.326; xanthane gum 0.186-0.245; vegetable oil 2.473-2.480; common food salt 0.745-0.761; water to balance.
EFFECT: invention provides improvement of quality, nutritive value increase, and expanded range of gluten-free products.
1 cl, 2 tbl, 3 ex
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