Gluten-free filled bars
- 150 ml lukewarm water
- ½ cube of yeast
- 1 teaspoon of sugar
- 100 g Bakery mix Liana
- 250 g Bread mix white Liana
- 100 g Bread mix dark Liana
- 1.5 teaspoons of salt
- 250 ml water
- 2 spoons of olive oil
To fill
- 200 g of ham
- 120 g of hard cheese in total
Appendices
- olive oil for brushing
- Liana rice flour for sprinkling
1. Prepare the leaven from 150 ml of lukewarm water, yeast and sugar. Let it ferment for about 10-15 minutes.
2. Put the rest of the ingredients together with the leaven from the yeast into the food processor and mix the dough. Let it rise covered for about 1 hour in a warm place.
3. Place the risen dough on a floured board and mix. We will use rice flour for sprinkling. Divide into 2 parts. We roll out a rectangle from each, depending on how big we want the bars. We cut it into wider, approx. 3.5 cm strips.
4. Cut the cheese into smaller fries and wrap it in a ham wheel. We place it in the center of the strip of dough and connect the edges on top. Press firmly so that the cheese does not flow out. Using this procedure, fill all the strips of dough, place them on a baking sheet lined with baking paper and let them rise, covered, for 15-20 minutes.
5. Heat the oven to 240°C. Before baking, brush the skewers with olive oil and bake for approx. 15-20 minutes until they turn brown.
- 150 ml lukewarm water
- ½ cube of yeast
- 1 teaspoon of sugar
- 100 g Bakery mix Liana
- 250 g Bread mix white Liana
- 100 g Bread mix dark Liana
- 1.5 teaspoons of salt
- 250 ml water
- 2 spoons of olive oil
To fill
- 200 g of ham
- 120 g of hard cheese in total
Appendices
- olive oil for brushing
- Liana rice flour for sprinkling
Products to recipe
