Gluten-free braids
- 100 ml lukewarm milk
- 20 g of yeast
- 1 teaspoon of sugar
- 60 g Bakery mix Liana
- 40 g Liana rice flour
- 250 g Bread mix white Liana
- 35 g of oil
- 150 ml water
- 1 teaspoon of honey
- 1 teaspoon of salt
Appendices
- Liana rice flour for sprinkling
- for coating egg whites
- for sprinkling with sesame seeds
1. Prepare a leaven from lukewarm milk, yeast and sugar. Let it stand in a warm place for about 10 minutes.
2. Put the finished yeast dough into a food processor together with flour, water, salt, and honey and let it knead for 5-6 minutes. Finally, add the oil and let it continue to knead. Cover the finished dough with foil and let it rise in a warm place for 60 minutes.
3. Pour the risen dough onto a floured board, mix and divide into 4 parts. We shape the braids (we shape an oval shape and shape the braids with a braid maker). Place the prepared braids on a baking sheet lined with baking paper and let them rise covered for 20 minutes. Before baking, brush with egg white and sprinkle with sesame seeds.
4. Heat the oven to 230°C and place a tray on the bottom of the oven, which will be used for the brew. Place the tray with the braids in the heated oven, pour approx. 250 ml of boiling water into the lower tray and bake for 10 minutes. Then reduce the temperature to 190°C, remove the bottom tray and bake for 15-20 minutes until golden. Leave the baked goods to cool on a wire rack.
- 100 ml lukewarm milk
- 20 g of yeast
- 1 teaspoon of sugar
- 60 g Bakery mix Liana
- 40 g Liana rice flour
- 250 g Bread mix white Liana
- 35 g of oil
- 150 ml water
- 1 teaspoon of honey
- 1 teaspoon of salt
Appendices
- Liana rice flour for sprinkling
- for coating egg whites
- for sprinkling with sesame seeds
Products to recipe
