Gluten-free cheese sticks
- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 30 g of Liana rice flour
- 1 teaspoon of salt
- 2 spoons of olive oil
- 200 ml water
Appendices
- egg for brushing
- Liana rice flour for sprinkling
For lining
- cheese dumplings, oregano, dried garlic, coarse salt
1. Prepare yeast from 100 ml of lukewarm water, sugar and yeast. Let the yeast rise for about 15 minutes.
2. Add Bread mix dark, rice flour, salt, water and prepared yeast to the food processor. Mix the dough. Finally, add oil and continue to mix the dough. Cover and leave to rise in a warm place for 60 minutes.
3. Transfer the risen dough to a work mat floured with rice flour and knead the loaf. We divide into 7 parts (or who wants less or more) and shape into the shape of a stick.
4. Place on a baking sheet lined with baking paper, cover and leave to rise for 30-40 minutes.
5. With the opposite end of the wooden spoon, make a slit along the entire length of each stick. Brush with a beaten egg and place the cheese dumplings in the jar. Sprinkle with dried garlic, oregano and coarse salt.
6. Bake in a heated oven at 210°C for about 20 minutes.
- 100 ml lukewarm water
- 1 teaspoon of sugar
- ½ cube of yeast
- 300 g Bread mix dark Liana
- 30 g of Liana rice flour
- 1 teaspoon of salt
- 2 spoons of olive oil
- 200 ml water
Appendices
- egg for brushing
- Liana rice flour for sprinkling
For lining
- cheese dumplings, oregano, dried garlic, coarse salt
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