Weigh 130g low-gluten flour and prepare 80ml breast milk.

Stir the low-gluten flour and breast milk (milk) with a spoon until they are flocculent, then knead them by hand for a long time until they are smooth, and wake up 1 hour.

Wake up later 1 hour.

Roll the dough flat with a rolling pin, not too thin.

Cut the bread into finger-thick strips with a knife.

Preheat the oven at 200 degrees for five minutes, then use this time to twist the strips cut in the previous step and put them on a baking tray covered with oiled paper.

Bake in oven 170 degrees for 30 minutes.

Bake until the surface and inside are not soft.