Gluten Free Panini
Delicious small breads, soft and perfect for making sandwiches
Equipment
- 1 bowl
- 1 scale
- 1 cloth
- oven
- 1 oven tray
- 2 teaspoons
- 1 wooden spoon
Ingredients
- 150 g buckwheat flour
- 100 g rice flour
- 70 g almond flour
- 30 g psyllium
- 1 tsp honey
- 1 tsp dried sourdough/yeast
- 1 tsp sea salt
- 500 ml water
Instructions
- Mix yeast and honey in a bowl with little water
- Add the 3 flours and remaining of the water and mix well
- Add the salt and the psyllium and mix well
- Pre-heat the oven at 50°C and turn it off once temperature reached
- Cover the bowl and let it rest in the oven for 6hrs
- Take out the bowl, sprinkle some flour on the dough
- Make 10-12 small balls (80-100gr each) and carve a cross with a knife on the doughs
- Re-heat the oven at 50°C and turn off when temperature is reached
- Place the balls on an oven tray, cover it and put it back in the oven for 2hrs
- Take out the breads and pre-heat the oven at 220° C (upper and lower heat)
- Cook the bread for 50-55min
- Remove the breads and let them rest