Gluten free I can, no burgers. Of all the changes that a gluten-free diet has brought me, the inability to go to fast food has probably been the hardest for me. Eating a burger, like that off my feet, was a big treat for me. I found salvation in buying gluten-free burgers, and I even tried a gluten-free burger at McDonalds (which totally disappointed me). I had a free Saturday this weekend and wanted burgers for lunch. As I forgot to buy pastries, I had to knead them myself.

I don’t like to knead gluten-free dough. It’s sticky, hard to shape, I still have the consistency of gluten dough in my head so when I see this gluten free I fear it will be a fiasco. I avoid recipes with ready-made mixtures, because in the recipes everyone states the manufacturer, so if you do not have the same mixture, the ratios of ingredients in the mixture are not the same. But when force forces you, you grit your teeth and move bravely …

  • 350 ml of warm milk

  • 9 g of dry yeast

  • a pinch of sugar

  • 370 g gluten-free flour for leavened dough (I used Schar Mix B)

  • 1 teaspoon salt

  • 30 g of melted butter

  • 1 tablespoon apple cider vinegar

  • 1 egg

  • 1 egg white

  • 1 egg yolk (for coating)

  • sesame

Stir the yeast in 50 ml of milk with the addition of sugar and let it stand for 5 minutes. Put all the ingredients in a bowl of a stand-alone mixer, add the risen yeast and the rest of the sugar and mix on medium speed for about 5 minutes. Flour your hands and shape the dough into a ball. Place in a floured bowl, cover with cling film and let rise in a warm place for about an hour. Knead the risen dough, divide it into four parts and shape the pastry with wet hands. Place the pastries on a baking sheet lined with baking paper. Stir the egg yolk with a little water, then spread the pastry and sprinkle with sesame seeds. Bake for 35-45 minutes in an oven preheated to 175 ° C until the surface gets a nice color. Cool the pastries on the grill.



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