Gluten-free savory cakes without leavening
Would you like to eat something? Try these gluten-free, no-yeast cakes that will take a minimum of time.
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- 300 g Bread mix white Liana
- 200 ml water
- 3 tbsp oil
- 1 KL sugar
- 1 Kl salt
- ¼ cube of yeast
- 100 g of hard cheese
- 100 g bacon
- 100 g of ham
- olives
- capsicum
Next we need
- oil for rubbing
- barbecue pepper and oregano for sprinkling
- Liana rice flour for sprinkling
- Prepare a leaven from 100 ml of water, sugar and yeast. Let the yeast rise for 10 minutes.
- We put Bread mix white, salt, oil, the rest of the water, the prepared leaven from the yeast into the food processor and prepare the dough. On a floured work surface, form the dough into a loaf, which we divide into two parts. Roll out each part thicker and cut out circles.
- Place the wheels on a baking sheet lined with baking paper, brush with oil and sprinkle with barbecue pepper and oregano. Place the sliced ham and bacon, sprinkle with grated cheese and garnish with capsicum and olives. Leave to rise for a few minutes while the oven heats up. Bake for 20-25 minutes at 200°C.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bread mix white Liana
- 200 ml water
- 3 tbsp oil
- 1 KL sugar
- 1 Kl salt
- ¼ cube of yeast
- 100 g of hard cheese
- 100 g bacon
- 100 g of ham
- olives
- capsicum
Next we need
- oil for rubbing
- barbecue pepper and oregano for sprinkling
- Liana rice flour for sprinkling
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