Note: The recipe has been updated since 2022 because the previous Mix it Universal by Schär flour was discontinued.


The last time I ate lagana on a Clean Monday was back in 2014. Ever since I was diagnosed with celiac disease, Clean Monday has been for me, just another day of gluten-free bread. This year I decided to dare and make my own gluten-free lagana.

I have tried several gluten free flours. At first, I thought that since these flours lack protein (wheat), I added animal protein. But that was not suitable for fasting. So I kneaded and rolled them into amazing Thessaloniki bagels (koulouria”). Then I made another recipe adding some gluten free wheat flour, to make it smell better (familiar), potato flakes and more. A total failure! It didn’t rise enough and came out very dry. So I made most of it into rusks to grind for my meatballs and made some of that lagana into garlic croutons for my salad.

With the Mix it Farina flour by Schär  I can say that my lagana took off in taste. It turned out amazing!!! Fluffy!!! Crispy on the outside and soft inside!!! Very easy without many ingredients and delicious!!! Just like the laganas I used to eat before 2014. The whole family went crazy and the two laganas I made were finished immediately (half a lagana each for breakfast!) So I went back to my kitchen to make two more gluten-free laganas that were made fast, easy and simple.

I started to make small and individual laganas all year round! Especially in the summer, we fill them with whatever we like and take them with us to the beach when we go swimming.

Finally a Clean Monday with a gluten-free laganna for me too!!


Yields1 ServingDifficultyBeginner

Prep Time10 minsCook Time30 minsTotal Time40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 250 g gluten-free mix flour for bread ( I used half Schär's Mix B – Mix Bread and half Schär's Mix it Farina)
 250 ml lukewarm water
 10 g dry yeast
 1 tbsp granulated sugar
 ½ tsp salt
 2 tbsp extra virgin olive oil
για τη διακόσμηση
 2 tbsp lukewarm water
 1 tsp granulated sugar
 sesame
 black sesame (optional)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Sift the flour into a bowl, make a small pit in the middle and add the yeast, sugar and 2 tbsp. of the lukewarm water.

2

Leave it aside, in a warm place for about 30 Minutes, or in the oven at 50°C/120°F for about 20 Minutes or so, until the yeast activates and rises.

3

As soon as the yeast is ready, mix it with the rest of the flour, adding the lukewarm water, olive oil and salt.

4

Mix well with a whisk. The dough becomes stiff but we cannot shape it by hand.

5

Line a greaseproof paper to a big baking tray/pan.

6

Pour the content as pouring a cake mixture into the form, i.e. by pouring it, simply here we spread the dough and form/shape to lagana, in the baking pan.

7

Leave it in a warm place for for about 30 Minutes until it rises. Alternatively, in the oven at 50°C/120°F. For about 12 Minutes.

8

Once it has risen, press it with your fingers to give it the familiar look we know.

9

Mix the sugar with the water and brush it over lagana and sprinkle it with sesame seeds.

10

Leave it for another 10 Minutes to rise again.

11

Bake at 175°C/330°F for about 30 Minutes, until it gets a golden-brown color.

12

Then place it on a rack and let it cool down.

Ingredients

 250 g gluten-free mix flour for bread ( I used half Schär's Mix B – Mix Bread and half Schär's Mix it Farina)
 250 ml lukewarm water
 10 g dry yeast
 1 tbsp granulated sugar
 ½ tsp salt
 2 tbsp extra virgin olive oil
για τη διακόσμηση
 2 tbsp lukewarm water
 1 tsp granulated sugar
 sesame
 black sesame (optional)

Directions

1

Sift the flour into a bowl, make a small pit in the middle and add the yeast, sugar and 2 tbsp. of the lukewarm water.

2

Leave it aside, in a warm place for about 30 Minutes, or in the oven at 50°C/120°F for about 20 Minutes or so, until the yeast activates and rises.

3

As soon as the yeast is ready, mix it with the rest of the flour, adding the lukewarm water, olive oil and salt.

4

Mix well with a whisk. The dough becomes stiff but we cannot shape it by hand.

5

Line a greaseproof paper to a big baking tray/pan.

6

Pour the content as pouring a cake mixture into the form, i.e. by pouring it, simply here we spread the dough and form/shape to lagana, in the baking pan.

7

Leave it in a warm place for for about 30 Minutes until it rises. Alternatively, in the oven at 50°C/120°F. For about 12 Minutes.

8

Once it has risen, press it with your fingers to give it the familiar look we know.

9

Mix the sugar with the water and brush it over lagana and sprinkle it with sesame seeds.

10

Leave it for another 10 Minutes to rise again.

11

Bake at 175°C/330°F for about 30 Minutes, until it gets a golden-brown color.

12

Then place it on a rack and let it cool down.

Gluten Free Lagana (Greek Flatbread traditionally baked for Clean Monday)

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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