Preparation time
5min
Total time
35min
Portion
12
portion(s)
Level
medium
Ingredients
- 100 gram buckwheat grain
- 2 tsp yeast or 20g fresh yeast
- 300 gram water
- 350 gram Orgrans self raising flour
- 70 gram Orgran gluten free gluten substitute
- 2 tsp xanthan gum
- 20 gram Evoo
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180 degrees fan forced. Mill buckwheat for 1 minute, speed 9 and set aside.
2. Put in yeast and water and heat 1 minute, 37 degrees, speed 1
3. Add remaining ingredients and mix for 6 seconds, speed 6.
4. Knead 2 minutes, on wheat setting.
5. Sprinkle a bit of gluten free flour on the bench and shape into a ball. Put into a container for about 30 mins (I am not actually sure it got a lot bigger though).
6. On a floured bench roll out until about 1/2 cm thick. Spread on the toppings - anything you like -, cut in long strips about 3 cm wide and roll. Stack them next to each other on a baking tray (I used the square tupperware baking thingy) and bake for 30 minutes.
7. Let cool on a wire rack
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Made these today and they were fabulous. Easy to roll when filled. Thank you
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