Gluten-Free Pull-Apart Bread
KronJäst- 1 pan / about 25 pieces
- 30 min
- 2 hours 30 minutes
Sometimes you're surprised by how easy and delicious it can be to make gluten-free bread. This sheet pan bread is also perfect to serve with dinner.
3/5
1 VoteHere's how:
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1
Dissolve the yeast in the water. Add the remaining ingredients and mix into a dough. Place the dry ingredients in a bread machine and add the liquid. Knead the dough for about 5–10 minutes on low speed. Double that time if you’re kneading by hand.
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2
Cover the bowl with plastic wrap or a kitchen towel and let it rise for about 60 minutes until the dough has increased in size by about 30%. Preheat the oven to 230 °C.
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3
Divide the dough into 25 equal pieces. Roll them into round buns and place them in a greased small ovenproof dish about 20–30 cm in diameter, large enough to hold all 25 pieces. Keep in mind that the buns will rise to about twice their original size. Cover the dish and let them rest for about 40 minutes.
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4
Brush with the beaten egg and sprinkle with flax and sunflower seeds. Bake the bread in the middle of the oven for about 30–40 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 750 g (7.5 dl) cold water
- 2 egg whites
- 40 g (0.5 dl) canola or sunflower oil
- 21 g (1 tbsp) light syrup or honey
- 200 g (about 3 dl) unpolished rice flour
- 150 g (about 2 dl) buckwheat flour
- 50 g (about 0.7 dl) cornmeal
- 50 g (about 0.7 dl) cornstarch
- 35 g (0.6 dl) fiber husk
- 12 g (2 tsp) salt
Brushing
- eggs, beaten
Garnish
- flax and sunflower seeds
The recipe comes from
kronjast.se
