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Gluten-free teff porridge flakes, 350 g
1 × 4,90 €
Gluten-free Finnish buckwheat flour, 500 g
1 × 3,20 €Subtotal: 8,10 €
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Hi. Har ni recipe på ett grövre juftigt matbröd?
Hi Stina,
can you use this recipe from https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/suolaiset-leivonnaiset/gluteeniton-rouheinen-vuokaleipa-3/. eller det här
https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/gluteeniton-rouheinen-vuokaleipa-2/
Overnight rolls.
In the evening, I put the dough in the fridge to swell as instructed.
In the morning, the dough was a liquid solution.
I added about 2 dl more flour to make it a little more porridge-like.
I used a spoon to lift the dough onto a baking tray.
The buns turned out to be compact cakes.
What went wrong?
Hi Tink,
Sounds like the dough texture didn't develop properly overnight. The dough that rises overnight should be loose but not liquidy. Sometimes flours absorb different amounts of liquid and often measuring flour by the measure of a measure can be a little inaccurate as each baker measures a measure by the measure in their own way. It is a good idea to let the dough rest for a while to allow the psyllium in the flour to swell before putting it in the fridge. If necessary, more flour can be added. Sometimes the yeast does not always activate as it should.
Adding flour in the morning has made the dough too dense. The yeast has already run out in the fridge and hasn't had time to raise the new amount of flour.
It is worth trying again by adjusting the amount of flour.