Recipe detail

Pastry Gluten-free pastries

25. 3. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Pastry

Cuisine: Czech

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Program steps

  • Preheating:
  • 205 °C

To view the entire table, move the table to the right.

1
Combination
80 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
gluten-free flour 0.5 kg
water 0.5 kg
fresh yeast 0.03 kg
salt 0.01 kg
caster sugar 0.03 kg
vegetable oil 0.03 kg

Nutrition and allergens

Allergens:
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion Value
Energy 223.8 kJ
Carbohydrate 44.6 g
Fat 4.1 g
Protein 2.1 g
Water 0 g

Directions

Mix lukewarm water and yeast in a bowl, add gluten-free flour, salt and sugar and make a smooth dough. Then add the oil, mix and leave to rise in a warm place for at least 45 minutes. The dough should double in volume.

Roll out the desired shapes from the dough.
Decorate the pastry with coarse salt, cumin, poppy seeds, sesame seeds, and cheese.

Bake in a preheated convection oven.
If necessary, adapt the baking time to the size of the products.

Recommended accessories

Perforated aluminium sheet, teflon coated

Perforated aluminium sheet, teflon coated