Gluten-free filled baguettes
- 500 ml lukewarm water
- 20 g of yeast
- 2 tablespoons granulated sugar
- 500 g Rolls mix Liana
- 1 tsp salt
- 6 tbsp olive oil
Next we need:
- 1:2 water and oil
- olive oil
- Mix approximately 100 ml of water, yeast and sugar, let the yeast rise for about 10 minutes.
- Mix the rolls mix, salt, prepared yeast and the remaining water with a mixer with kneading beaters. Add oil while mixing. Cover the dough and let it rise for 30 minutes.
- Divide the leavened dough on an oiled mat into 6 parts, lightly shape the baguettes, and place them in the mold. Cover and leave to rise for 30 minutes.
- Finely cut the baguettes and coat them with a mixture of oil and water. Bake at 230°C for approximately 16 minutes.
- We fill the baguettes with ham, cheese or vegetables to taste.
To make the dough more fluffy, it needs to be handled gently after it has risen.
- 500 ml lukewarm water
- 20 g of yeast
- 2 tablespoons granulated sugar
- 500 g Rolls mix Liana
- 1 tsp salt
- 6 tbsp olive oil
Next we need:
- 1:2 water and oil
- olive oil
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