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Daisy shaped Gluten Free Bread

Yields11 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

It's spring, so a (gluten-free) flower like daisy is perfect to celebrate or to bring spring whenever we want.

 350 g gluten-free flour bread mix (I used Schär – MIX B)
 150 g gluten-free flour wheat-based bread mix (I used Glutafin)
 10 g dry yeast
 1 tbsp sugar
 ½ tsp salt
 2 tbsp olive oil
 400 ml lukewarm water
for decoration (optional)
 1 tsp olive oil
 sesame seeds
 black sesame seeds (optional)
1

Put the salt into a bowl and on the top, sift the 2 types of flours. Make a small pit in the middle at the top and add the yeast, sugar and about 50 ml of the warm water.

2

If this is difficult for you, then mix the yeast, sugar and about 50ml of the warm water in a bowl and leave it aside for the yeast to rise.

3

Let the yeast to activate for about 30 Minutes.

4

As soon as the yeast activates/rises, mix it with the flour, the rest of the warm water, the oil and knead the dough.

5

Cover the bowl with the dough with a cling film or cover it with a kitchen towel and leave it aside until it rises and almost doubles its size for about 1 hour. We can reduce the time in half by placing it at the oven at 50°C/120°F.

6

Once the dough is ready, gently shape (with a little flour in your hands) the dough into balls and place it on an oiled baking pan. I got 11 balls from dough.

7

Let them rise again for about 45 Minutes or in the oven at 50°C/120°F for about 20 Minutes.

8

When it’s ready, brush them with lightly oil on top and sprinkle with sesame seeds. (optionally).

9

At the bottom of the oven, place a tray with water so that our mixture does not dry out.

10

Bake for about 40 Minutes at 200°C / 400°F, until gets a golden brown color on top.

Nutrition Facts

Servings 0