It took me ages, literally, to make this glutenfree dough. I have tried to make glutenfree dough so many times and either it has become too dry, too “doughy”, hard as a murder weapon or just not tasty at all. However I knew I needed a perfect recipe for my new, upcoming book, so I had no choice other than try again and again.
Some months ago it “clicked” and I am over the moon by this recipe! I know my English readers have been asking for the recipe, so here it is!
150 g./5 oz.milk
150 g./5 oz. lactosefree quark or lactosefree sourcreem or lactosefree yoghurt
30 g./1 oz. melted butter
Half a packet with dry yeast 1 tsp. sugar
Around 190 g./ 6,7 oz Gluten free mix + some for shaping
2 tsp. psyllium husk
1/3 tsp. ammonium bicarbonate (this is the secret ingredient!)
Heat the milk, quar/sourcreem/yoghurt and butter to about 38-40 degrees. Add the sugar and dry yeast and whisk until the yeast has dissolved. This allows the yeast to work more efficiently and faster.
Mix 190 g. Of the gluten-free mixture with psyllium husk and ammonium bicarbonate. Add the liquid and mix everything to a dough. The dough is quite loose and sticky and this is how it’s supposed to be! Let the dough rise for about 1 hour.
Put some flour on the table and knead the dough.
Form the dought to buns and leave them to rise for around 45 min.
Preheat the oven to 220°c/420°f and bake the buns for about 10-12 minutes.
For pizza: Prebake the pizzacrust for 10 minutes before adding the filling and cheese. Bake for 10-15 minutes more.
For pitabread: After the buns have rised the second time, lightly flatten them and bake for around 6-8 minutes.