Drive away with green broad beans and ricotta
130 recipes
Gluten-free sandwiches (crispy outside and soft inside)
ingredients
servings
4
Glutenfree flour for bread and oven products
500 grams
Water
350 mL
Dry brewer's yeast
3 grams
Salt
13 grams
Extra virgin olive oil
1 spoon
White sugar
1 teaspoon
Bakery products from Italy
Gluten-free sandwiches (crispy outside and soft inside)
Gluten-free sandwiches (crispy outside and soft inside)
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Perfect to fill, but also to eat so alone, these sandwiches are ideal for gluten intolerant and you can safely freeze and bring to the oven if necessary and come back as soft as freshly baked!
preparation
step 1
In a bowl mix the gluten-free flour with baking powder and sugar. Combine the oil, the salt and finally the water and mix it all together. Transfer the dough to a lightly floured surface and work it with your hands for at least 10 minutes.
step 2
Then put the dough in the bowl, cover it with a cloth and let it rise until doubling (about 4-5 hours). Once leavened, form balls more or less the same weight and place them on a baking sheet lined with parchment paper.
step 3
Leave the sandwiches to rest another half hour, then bake at 180 degrees and cook for about 30 minutes, putting a small pot of water on the bottom of the oven, which helps to create moisture and make the bread rolls soft and soft.
step 4
The sandwiches are ready to be tasted and you can safely freeze them and make them come back in the oven if necessary.
