Gluten-free garlic knots and wreaths
Exceptional gluten-free garlic bread prepared from Rolls mix, which you can also buy in pharmacies with a doctor's prescription from 1 April 2022.
Ingredients
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- 20 g of fresh yeast
- 2 tablespoons granulated sugar
- 500 ml warm water
- 500 g Rolls mix Liana
- 1 and ½ tsp salt
- 4 tbsp oil
- melted butter
- 2-3 cloves of garlic
Next we need
- oil
- 1-2 cloves of garlic
- coarse salt
- We prepare yeast from yeast, sugar and about 100 ml of warm water, which we let rise for about 10 minutes.
- In a bowl, mix the Rolls mix, salt, prepared yeast, remaining lukewarm water and oil. Mix with a mixer with kneading whisks. Let it rise covered for 30 minutes.
- In the meantime, prepare the garlic butter. Mix 2-3 crushed cloves of garlic into the melted butter.
- Knead the risen dough lightly on a floured work surface and divide it in half.
- We prepare knots from one half by dividing it into smaller parts. Roll out or press the dough into a smaller rectangle, rub it with garlic butter, roll it up and roll it out. Finally, we twist it into a knot shape.
- From the other half, we will make wreaths similar to knots. Roll out or press the dough into a smaller rectangle, spread it with garlic butter, roll it up and roll it out. We braid the rolled garlic dough and connect it in a circle.
- Place on a tray lined with baking paper, cover with cling film and leave to rise for 50-60 minutes.
- Before baking, brush with oil with crushed garlic, sprinkle with coarse salt and bake at 230°C for 20-25 minutes.
- Spray the freshly baked bread while it is still hot with water and spread it with the remaining garlic butter. Let it cool down.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 20 g of fresh yeast
- 2 tablespoons granulated sugar
- 500 ml warm water
- 500 g Rolls mix Liana
- 1 and ½ tsp salt
- 4 tbsp oil
- melted butter
- 2-3 cloves of garlic
Next we need
- oil
- 1-2 cloves of garlic
- coarse salt
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