Gluten-free filled baguettes
Ingredients
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- 500 ml lukewarm water
- 20 g of yeast
- 2 tablespoons granulated sugar
- 500 g Rolls mix Liana
- 1 tsp salt
- 6 tbsp olive oil
Next we need:
- 1:2 water and oil
- olive oil
- Mix approximately 100 ml of water, yeast and sugar, let the yeast rise for about 10 minutes.
- Mix the rolls mix, salt, prepared yeast and the remaining water with a mixer with kneading beaters. Add oil while mixing. Cover the dough and let it rise for 30 minutes.
- Divide the leavened dough on an oiled mat into 6 parts, lightly shape the baguettes, and place them in the mold. Cover and leave to rise for 30 minutes.
- Finely cut the baguettes and coat them with a mixture of oil and water. Bake at 230°C for approximately 16 minutes.
- We fill the baguettes with ham, cheese or vegetables to taste.
A good tip:
To make the dough more fluffy, it needs to be handled gently after it has risen.
To make the dough more fluffy, it needs to be handled gently after it has risen.
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Ingredients
Print recipe
Share on Facebook
- 500 ml lukewarm water
- 20 g of yeast
- 2 tablespoons granulated sugar
- 500 g Rolls mix Liana
- 1 tsp salt
- 6 tbsp olive oil
Next we need:
- 1:2 water and oil
- olive oil
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