Gluten-free bacon baguettes
Crispy baguette crust with a bacon aroma and a soft inside softened by grated cheese.
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- 110 g Bread mix white Liana
- 110 g Bread mix dark Liana
- 150 ml water
- 100 ml lukewarm water (for yeast)
- 50 g grated hard cheese
- 50 g of Orava bacon
- 10 g of yeast
- 1 KL sugar
- 1 KL salt
- Liana rice flour for sprinkling
- For gluten-free bacon baguettes, we prepare yeast from yeast, sugar and 100 ml of lukewarm water. Meanwhile, as the yeast rises, fry the finely chopped bacon in a dry pan.
- Mix the dough from Bread mix white, Bread mix dark, salt in a food processor, add finely grated cheese, leavened yeast and water. After kneading for a while, add the bacon and the pastry, mix, cover and leave to rise for 60 minutes.
- Turn the risen dough onto a floured work surface, mix and divide into 2 parts. Shape the baguettes and place them in a baguette mold lined with baking paper or foil. Let it rise for 20 minutes.
- Bake with marmalade; put a baking sheet on the bottom of the oven and heat the oven to 240°C. Before baking, sprinkle the pastry with water, put it in a heated oven and pour 250 ml of boiling water into the bottom tray. Bake for 15 minutes, then remove the baking sheet, sprinkle the baguettes with water and reduce the temperature to 180°C. Bake like this for another 20 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 110 g Bread mix white Liana
- 110 g Bread mix dark Liana
- 150 ml water
- 100 ml lukewarm water (for yeast)
- 50 g grated hard cheese
- 50 g of Orava bacon
- 10 g of yeast
- 1 KL sugar
- 1 KL salt
- Liana rice flour for sprinkling
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