Drive away with green broad beans and ricotta
Bakery products from Italy
Taralli gluten free
Taralli gluten free
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
now space in the kitchen never seems there be, between breakfast, lunch and dinner on the table there is always something to munch on. And speaking of crunching one of the recipes that I redid of huge demand for my son are the bagels, gluten free, celiac he is!
preparation
step 1
In a bowl stir together the flour with the guar mix. Add the yeast dissolved in the water and all other ingredients.
step 2
Mix well and let the dough rest covered by a towel for thirty minutes.
step 3
After this time, transfer the dough on a work surface, formed of long sticks about 8 centimeters and thick one, given the typical shape of tarallo.
step 4
Boil water in a pot and pour the bagels few at a time just come to the surface drain and place them on a towel.
step 5
After a few minutes transfer them on a baking sheet covered cartaforno and bake at 200 ° ventilated preheated oven for about 20 minutes or reached browning.
step 6
Once cooled, if enclosed in a bag they will also keep for a week or so.