Gluten-free potato kaiserkas

1. Mix sugar and yeast in lukewarm water. Let the yeast rise for about 10 minutes.
2. Clean the potatoes and grate them finely. Put the leavened yeast together with the other ingredients into the food processor and knead a smooth, not too stiff dough. Let it rise for 45 minutes.
3. Knead the leavened dough on a floured work surface and divide it into 5 parts. Make loaves, place them on a baking sheet lined with baking paper and brush with egg white. Sprinkle with seeds, which we press slightly into the dough. Let it rise for another 20 minutes. Before baking, cut with a razor blade or use a kaiser cake mold and spray with water.
4. Place a small tray on the bottom of the oven and heat the oven to 240°C. Place the tray with the pastry and pour approx. 250 ml of boiling water into the bottom tray and bake for 10 minutes. Then reduce the temperature to 190°C, remove the bottom tray and bake for 20 minutes. During baking, sprinkle the pastry with water 1-2 times. Let cool on a wire rack.

A good tip:
The dough will be more sticky at first, but there is no need to add too much flour!