This recipe is from the Danish chef Meyer's cookbook called "Meyers Glutenfri Bageskole".
A fantastic cook book if you can read Danish, and want to get more into baking without gluten.
I highly recommend it.
See recipe below.
INGREDIENTS
- Glutenfree flour 400 g
- Yeast 10 g
- Cane sugar 40 g
- Salt 10 g
- Luke warm water 675 g
- Flea seed shells 20 g
- Poppy seeds
- Eggs 2 for brushing
HOW TO
Stir 10 g of yeast, 40 g of cane sugar and 10 g of salt into 675 g of water.
Add 20 g flea seed shells and whisk whisk whisk.
Add 400 g of glutenfree flour and whisk on.
Now coat some sort of box with clingfilm — for example a deep roasting pan or a food container and put the dough in it.
Let it sit for 90 minutes in ordinary room temperature and then put it in the fridge for minimum 5 hours or overnight.
When you take it out of the fridge the dough should’ve risen and be way more firm, so that you can cut in it - and this is what you have to do.
Cut out little square pieces, measuring approximately 9x9 cm and lift them up carefully and put them on a baking paper and baking sheet.
Softly brush them with water, so that you can sprinkle the poppy seeds over it.
Bake them on the highest temperature you’ve got (approximately 230°C) for 7 minutes.
Take them out of the oven and brush the sides with eggs and then put them back into the oven at 230° for 2 minutes.
Take the out again and brush the sides and back in again at 230° for 2 minutes.
Last time - out of the oven and brush with eggs and finally back inside for 5 minutes.
