Gluten-free muffins (not only) for breakfast
Last Updated on
ingredients
1 kg gluten-free flour 1 pk yeast 100 g pumpkin seeds 50 g linseeds 1/2 dl olive oil 1 pinch sugar 1 tbsp vinegar 2 tsp salt 1/2 liter water
progress
It’s been a while since I’ve made my mornings more pleasant with a muffin for breakfast. Since I can’t eat gluten, I’ve been looking for a long time for something to kick-start my day and that my family can enjoy. I found it! As the months went by I tried different combinations, first it started with gluten free bread and progressively came experiments with weight, shape, content and I’m happy to say after years of toil and painstakingly searching for the right combination, I’m excited to share this breakfast session with all my readers. It’s been an arduous journey, but we’ve finally found each other and we make a couple together over breakfast :). I recommend the muffins for breakfast,for dinner or on the table instead of the classic bread for an appetizer.
1.
Basic is to make a sourdough starter with yeast, water and sugar.
2.
Place the prepared sourdough starter, flour and all the other ingredients in a container. Knead for about 10 minutes. If the dough is thick add water. Let the dough rest for 10 minutes.
3.
After 10 minutes, remove the dough with a wet spoon into muffin tins which have been brushed with olive oil beforehand.
4.
Bake at 180°C-200°C for about 45-60 minutes.
5.
Serve as desired with butter, Vegetable Recipes.
6.
Good taste !!!!
