Gluten-free crackling baguettes
Those who like crackers will love these baguettes. They already smell enticing while baking, the surface is crispy ... just bite into them.
Ingredients
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 350 g Bread mix dark Liana
- 1 teaspoon of salt
- 100 g of ground breadcrumbs
- 100 g of sour cream
- 150 ml water
Appendices
- Liana rice flour for sprinkling
- Mix a teaspoon of sugar in 100 ml of lukewarm water and crumble the yeast. Let the yeast rise.
- Put the prepared yeast starter and the remaining ingredients into the food processor and mix the compact dough. Cover with foil and leave to rise in a warm place for 1 hour.
- Flour the kitchen board with rice flour and put the leavened dough on it. Mix, form a cylinder and divide into 6 equal parts (each part 130 g). We mix the pieces again, the dough does not need to be sprinkled, because it is quite greasy from the crackling. We shape the baguettes and put them in the mold. Let it rise for 30-40 minutes.
- Preheat the oven to 240°C with a baking tray placed on the bottom of the oven.
- Cut the baguettes, spray them with water and put them in the heated oven. Pour 250 ml of boiling water into the bottom tray and bake for 10 minutes.
- Remove the bottom tray, reduce the temperature to 190°C and sprinkle the baguettes with water. Bake for another 30 minutes. Then let them cool on a wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 350 g Bread mix dark Liana
- 1 teaspoon of salt
- 100 g of ground breadcrumbs
- 100 g of sour cream
- 150 ml water
Appendices
- Liana rice flour for sprinkling
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