What’s for dessert ?: Gluten Free: Salts

March 21, 2018 by No Comments

Colder days in me stimulate the desire for leavened dough. Is there a better way to warm your hands than freshly baked dough? Soft, fragrant and warm saltines have been on my mind for a long time. This is the fault of the Facebook group of gluten-free recipes in which this one also appeared recipe. I’ve done them a few times already, and now I’ve finally managed to take photos of them for the blog as well.


Dough

  • 500 ml of warm milk
  • 1 teaspoon sugar
  • 20 g of fresh yeast
  • 2 tablespoons sour cream
  • 6 tablespoons oil
  • 450 g gluten-free flour (I used Schar mix B flour)
  • 3 teaspoons salt

Grind the yeast in 50 ml of milk, add sugar and let it rise. Put the remaining milk in a bowl of a stand-alone mixer, add the sour cream and oil and mix. Add the risen yeast, flour and salt and knead the dough with the help of a mixer. Cover the bowl with cling film and let it rise for 30-45 minutes. Briefly mix the dough with a mixer. Using a spoon, scoop out piles of dough on a floured surface and shape into slates. From this amount I made 6 large salt shakers (approximately 30 cm long) and 6 smaller salt shakers (approximately 20 cm long). Place the salt on a baking sheet covered with baking paper and let it rise for about 15 minutes. Bake them for 10 minutes in an oven preheated to 200 ° C. During this time, make a topping.

Dressing

  • 1 teaspoon salt
  • 3 tablespoons Schar mix B flour
  • 1 teaspoon baking powder
  • water
  • coating oil

Mix the dry ingredients and add water to get a mixture a little thicker than the pancake mixture. When the saltines start to get colored (after about 10 minutes of baking), take them out of the oven, sprinkle with the topping and return to the oven for another 10 minutes. Coat the baked salt immediately with oil.

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