Gluten-free cream cake with sausage
For sourdough lovers - a version of gluten-free sourdough bread with sausage.
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1st day of fermentation
- 150 g Bread mix white Liana
- 200 g water
- 1 tbsp of yeast
2nd day dough
- 200 g Bread mix white Liana
- 125 ml water
- 2 KL bear garlic pesto
- 1 tsp salt
Filling
- 200 g of sour cream
- 150 g of sausage
- ½ KL ground red pepper
- pinch of salt
- Parsley
Next we need
- Liana rice flour for sprinkling
- oil for rubbing
- Mix the ingredients for the leavening in a bowl, cover with foil and leave to rise in a warm place for 10-12 hours.
- The next day, we put the prepared yeast in the food processor together with the other ingredients from the next day. We make the dough, which we cover again and leave to rise in a warm place for 4 hours.
- Transfer the dough to a floured board and mix. Line the tray with baking paper and press the dough all over the tray with oiled hands. Leave to ferment for 1 hour.
- Mix salt and ground red pepper in the sour cream. Spread the dough, place the sausage cut into circles and sprinkle with parsley. Bake in a heated oven at 200°C for about 30 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day of fermentation
- 150 g Bread mix white Liana
- 200 g water
- 1 tbsp of yeast
2nd day dough
- 200 g Bread mix white Liana
- 125 ml water
- 2 KL bear garlic pesto
- 1 tsp salt
Filling
- 200 g of sour cream
- 150 g of sausage
- ½ KL ground red pepper
- pinch of salt
- Parsley
Next we need
- Liana rice flour for sprinkling
- oil for rubbing
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