Gluten-free sourdough langoustines without yeast
Gluten-free sourdough langoustines prepared simply without leavening.
Ingredients
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Dough
- 300 g Bread mix white Liana
- 300 g Bakery mix Liana
- 350 ml water
- 130 g acidophilic milk
- 75 g milk
- 1.5 PL of yeast
- 1 tsp salt
Next we need
- Liana rice flour for sprinkling
- oil for frying
- 3 cloves of garlic, ½ tsp salt, water for brushing
- tartar sauce, sour cream, ketchup, hard cheese to taste
- Put the ingredients for the dough into a food processor and make the dough. Transfer to a floured work surface and make a loaf. Place in a larger bowl, cover with foil and leave to rise in a warm place for 2 hours. Transfer to a chamber (not a completely cold or warm room) for the night, about 8 hours. Leave at room temperature for 60 minutes before further processing.
- Place the risen dough on a floured work surface and divide it into 11 parts. We will make a loaf from each. Place on a tray, cover with foil and leave to rise for 2 hours.
- Using oil, shape each loaf into a circle, which we fry in hot oil until golden on both sides. Transfer the baked goods to a paper towel to absorb excess oil.
- Press the cleaned garlic into a bowl, add salt and a little lukewarm water. Brush the still warm langoustine with the prepared garlic mixture and serve with ketchup, tartar sauce or sour cream and sprinkle with grated cheese.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bread mix white Liana
- 300 g Bakery mix Liana
- 350 ml water
- 130 g acidophilic milk
- 75 g milk
- 1.5 PL of yeast
- 1 tsp salt
Next we need
- Liana rice flour for sprinkling
- oil for frying
- 3 cloves of garlic, ½ tsp salt, water for brushing
- tartar sauce, sour cream, ketchup, hard cheese to taste
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