Gluten-Free Sesame Grissini
159 recipes
Gluten-free muffin muffins
ingredients
servings
10
Glutenfree flour for bread and oven products
250 grams
Rice milk
60 grams
Liquid glutenfree sourdough starter
80 grams
Extra virgin olive oil
10 grams
Iodized salt
3 grams
Fresh rosemary
1 sprig
Sesame
to taste
Bakery products from Italy
Gluten-free muffin muffins
Gluten-free muffin muffins
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Perfect muffin muffins for your buffets
preparation
step 1
In the planetarium insert the flour with licoli (or the liqueur of dissolved beer) and water. Start kneading and slowly adding the milk, then the oil and finally the salt.
step 2
Let it boil in the oven with a boiling pot inside it, so it will create the steam that will help it to rise for a couple of hours (with the yeast up to doubling the dough, it will suffice an ounce
step 3
Then take the dough and spread it with his hands on a staircase, using a rice flour of a thickness of half a centimeter.
step 4
Make the circles with a coppapasta or a glass, put them on a baking tray covered with oven paper and put in the oven off.
step 5
Empty the water in the pan that has become hot and fill with new boiling water, let it rise for another 6 hours (with the brew of yeast it will be enough another hour).
step 6
With your fingers swallow slightly the center of each muffin and season with extra virgin olive oil, salt, sesame seeds, mixed seeds, rosemary and as you like.
step 7
Bake in a warm oven at 200 degrees for 10 minutes, then take the ventilated oven and let it cook for another 10 minutes, until it does not get a nice color.
