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 salts have been on my mind for a long time. This is the “fault” of the Facebook group of gluten-free recipes in which this recipe also appeared. I’ve done them several times already, and now I’ve finally managed to take photos for the blog.
- 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
Crush 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 a mixer. Cover the bowl with cling film and let it rise for 30-45 minutes. Briefly knead the dough with a mixer. Spoon heaps of dough onto the floured surface and shape into slates. From this amount I made 6 large slates (approximately 30 cm long) and 6 smaller slates (approximately 20 cm long). Place the slate 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. Make a topping during this time.
- 1 teaspoon salt
- 3 tablespoons Schar mix B flour
- 1 teaspoon baking powder
- coating oil
Mix the dry ingredients and add water to make the 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 slates with oil immediately.