Ingredients
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10 g psyllium husk
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450 ml water
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500 g Gluten Free Bread Flour Mix by Radu
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12 g fresh yeast
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30 ml extra virgin olive oilplus more for brushing
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15 g salt
Directions
Steps
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1
Done
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In a large bowl, combine the water with the psyllium husk until fully dissolved. Add the flour and fresh yeast, mixing with a spoon until the mixture becomes too heavy, then pour in the olive oil and knead with your hands. After 2-3 minutes, add the salt and continue kneading with your hands until you reach a smooth dough. Cover and allow it to rise for 45 minutes in a warm place, or until doubled in size. |
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2
Done
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Line a tray with baking paper, spread a bit of flour on it and turn out the dough onto it, gently flattering it. Divide it into 8-10 pieces using a scraper, then cover the tray and let the paninis rise for another 30 minutes. |
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3
Done
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Bake the paninis at 230 ℃ for 20 minutes and then reduce the temperature to 210 ℃ for another 20 minutes, or until a toothpick inserted in the middle of them comes out clean. Brush them with a bit of olive oil, 5 minutes before taking them out of the oven. |
