Gluten-free soft sandwich / sandwich lid
Conjure flawless sandwiches from the perfect sandwich, but all completely GLUTEN FREE.
Ingredients
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- 20 g of yeast
- 1 and a half tablespoons granulated sugar
- 500 ml lukewarm water
- 500 g Rolls mix Liana
- 1 and a half teaspoons of salt
- 5-6 tablespoons of oil
Next we need
- mixture of water and oil 11
- Liana rice flour for sprinkling
- Water
- We prepare yeast from about 150 ml of lukewarm water, sugar and yeast, which we let rise for about 10 minutes.
- Put the Rolls mix, salt, remaining water, prepared yeast in a bowl and mix with a mixer with kneading paddles for 3 minutes.
- Finally, add the oil and mix thoroughly.
- Cover with cling film and leave to rise in a warm place for 30 minutes so that it doubles in volume.
- Roll out the dough lightly on a floured work surface and roll into a sandwich shape.
- Place on a baking sheet lined with baking paper, cover and leave to rise for 20-30 minutes.
- Brush with a mixture of water and oil and bake for 25 minutes at 230°C, reduce the temperature to 200°C and bake for another 10 minutes.
- Spray the freshly baked, still hot sandwich with water and let it cool on the wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 20 g of yeast
- 1 and a half tablespoons granulated sugar
- 500 ml lukewarm water
- 500 g Rolls mix Liana
- 1 and a half teaspoons of salt
- 5-6 tablespoons of oil
Next we need
- mixture of water and oil 11
- Liana rice flour for sprinkling
- Water
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