Gluten-free baguettes with smoked cheese and salami
Prepare fresh gluten-free baguettes at home, flavored with smoked cheese and salami, which no store-bought pastry can match.
Ingredients
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- 300 g Bread mix white Liana
- 30 g Liana red lentil flour
- 200 ml water
- 100 ml water (yeast)
- 60 g soft salami
- 50 g of smoked spearfish
- ½ cube of yeast
- 1 KL sugar
- 1 tsp salt
Next we need
- Liana rice flour for sprinkling
- Prepare a leaven from 100 ml of water, yeast and sugar. Let it rise for 10-15 minutes.
- Mix Bread mix white, red lentil flour and salt in a food processor. Add finely grated cheese, salami, prepared yeast starter, water and make a compact dough. Let it rise covered for about 45 minutes.
- Mix on a floured work surface, make 6 baguettes, put them in the mold and let them rise for about 20 minutes.
- Place a smaller sheet on the bottom of the oven, which we heat to 240°C. Put the baguettes in the oven, pour 250 ml of water into the bottom tray and bake for 15 minutes. Then reduce the temperature to 190°C, remove the bottom tray and bake for another 25 minutes.
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Ingredients
Print recipe
Share on Facebook
- 300 g Bread mix white Liana
- 30 g Liana red lentil flour
- 200 ml water
- 100 ml water (yeast)
- 60 g soft salami
- 50 g of smoked spearfish
- ½ cube of yeast
- 1 KL sugar
- 1 tsp salt
Next we need
- Liana rice flour for sprinkling
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