Gluten-free garlic knots and wreaths
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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
  • 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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  1. We prepare yeast from yeast, sugar and about 100 ml of warm water, which we let rise for about 10 minutes.
  2. 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.
  3. In the meantime, prepare the garlic butter. Mix 2-3 crushed cloves of garlic into the melted butter.
  4. Knead the risen dough lightly on a floured work surface and divide it in half.
  5. 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.
  6. 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.
  7. Place on a tray lined with baking paper, cover with cling film and leave to rise for 50-60 minutes.
  8. Before baking, brush with oil with crushed garlic, sprinkle with coarse salt and bake at 230°C for 20-25 minutes.
  9. 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
  • 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
Add to cart Print recipe Share on Facebook

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