Gluten-free langos with fiber, salmon and dill dressing
Sourdough:
- 350 ml milk
- 20 g fresh yeast (gluten-free)
- 1 tsp granulated sugar
Dough:
- 200 g Liana Bread mix dark – gluten-free flour mix for dark bread and pastries with buckwheat and fiber
- 300 g Liana Bakery mix - gluten-free flour mix for sourdough
- 1 egg
- 250 ml sour cream
- 1 tsp salt
Next we need:
- flour for dusting the dough
- oil suitable for frying
- baking paper
Special side dish:
- 250 ml sour cream
- dill to taste
- 1 tbsp grated Parmesan cheese
- 1 clove of garlic
- salt to taste
- smoked salmon – slices
- For decoration:
dill, parmesan, or lemon for sprinkling
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Preparing the sourdough: Prepare the sourdough by mixing lukewarm milk, yeast, and sugar. Let stand for 10–15 minutes.
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Dough preparation: In the meantime, weigh and sift the flour. Add the egg, cream, salt and yeast to the flour. Mix the dough in a food processor or with a mixer. The dough is thick and sticky. If you are used to classic yeast dough, this is completely different. Cover the dough with cling film and let it rise in a warm place for 30 minutes.
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Shaping the langos: Sprinkle a board with flour. Scoop the dough with a ladle, shape it into a ball by hand, and flatten it into the desired langos shape. The dough is soft, so I placed each pancake on baking paper – that way the langos are easy to handle and don't tear. The dough is not as elastic as with regular flour. You can make 8 langos from the dough.
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Baking: Heat the oil to 180 °C. Place the langos with the paper in the oil, after a while remove the paper and discard. Bake on both sides until golden brown. The langos are firm when baked, but soften when taken out, while the edges remain pleasantly crispy.
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Dressing: Mix the cream with finely chopped dill, garlic, Parmesan and salt. Spread the mixture over the langos, add the slices of smoked salmon and decorate. I also drizzled a little lemon over the langos – to add acidity.
Tip for celiacs
Fiber is key for healthy digestion and immunity – especially on a gluten-free diet. Liana gluten-free flour mixes with fiber and buckwheat (e.g. Liana Bread mix dark ) help supplement food with valuable nutrients while not burdening digestion.
Sourdough:
- 350 ml milk
- 20 g fresh yeast (gluten-free)
- 1 tsp granulated sugar
Dough:
- 200 g Liana Bread mix dark – gluten-free flour mix for dark bread and pastries with buckwheat and fiber
- 300 g Liana Bakery mix - gluten-free flour mix for sourdough
- 1 egg
- 250 ml sour cream
- 1 tsp salt
Next we need:
- flour for dusting the dough
- oil suitable for frying
- baking paper
Special side dish:
- 250 ml sour cream
- dill to taste
- 1 tbsp grated Parmesan cheese
- 1 clove of garlic
- salt to taste
- smoked salmon – slices
- For decoration:
dill, parmesan, or lemon for sprinkling
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