Gluten Free Poğaça Recipe
I've been experimenting with different gluten-free flours lately. The gluten-free flours that I like the taste and smell of are corn flour, buckwheat flour and teff flour. The mixture of buckwheat and teff gives the taste and smell of whole wheat flour. On the other hand, I cannot say that I am a fan of store bought gluten-free flour mixtures. They all have a similar, disturbing odor due to the additives they contain. On the other hand, it is not very easy to obtain a malleable consistency without those additives.
Since the breads can be baked in molds, there is no need to shape them. For example, recipes such as gluten-free bread recipe can be prepared without gluten-free bread mixes. But when it comes to recipes shaped like poğaça, store bought mixes are a lifesaver when it comes to consistency. In this case, I add some of my favorite flour to the dough to suppress the smell and taste that I don't like.
For example, I used half a cup of teff and buckwheat flour in these gluten-free poğaças. If you wish, you can use all of them as a single type of flour. When the smells of cheese, pepper and olive paste were added into the mix, the smell that was disturbing to me disappeared.
When I used some of the total flour without binding ingredients, I also used a teaspoon of psyllium husk to compensate. It probably wouldn't happen, but I didn't want to risk it.
In most of the Turkish gluten-free poğaça recipes I have seen so far, after the dough is prepared, it is kept, fermented and kneaded again like gluten dough. The reason why gluten-containing dough is fermented and then kneaded again is to strengthen the gluten structure of the dough. Since there is no gluten in gluten-free dough, there is nothing that needs to be strengthened in its structure. Therefore, there is no need for second kneading and rising. Rather than allowing the dough to rise, this process destroys the carbon dioxide voids provided by the yeast and causes the dough not to rise sufficiently.
What needs to be done to prevent this from happening is to shape the dough immediately after kneading and placing it in a baking tray or mold, wait for it to rise, and bake it when it reaches the highest level of fluffiness.
Enjoy the recipe...
Gluten Free Poğaça Recipe with Video
Ingredients
- 1 cup of warm milk,
- 1 cup of neutral oil,
- 200 ml of sparkling mineral water,
- 1o g of instant yeast,
- 1 teaspoon of psyllium husk,
- 1 tablespoon of sugar,
- 1.5 teaspoons of salt,
- 500 g of gluten-free bread mix,
- 1/2 cup buckwheat flour,
- 1/2 cup teff flour.
For topping;
- 1 egg yolk,
- Sesame seeds.
For the filling;
- 150 g of Turkish white cheese,
- 2 handfuls of chopped parsley,
- 1/2 red pepper,
- 4 tablespoons of olive paste.
Preparation
- Take milk, sugar and yeast in a deep mixing bowl and mix until the yeast dissolves,
- Add oil and sparkling mineral water and mix,
- Add buckwheat flour and teff flour and mix,
- Add psyllium husk and mix,
- Add gluten-free flour gradually and knead,
- Add salt to half the flour and knead,
- Add the remaining flours gradually and knead,
- For the filling, crush the cheese, add the parsley and finely chopped pepper and mix,
- Divide the dough in half,
- Roll out a piece of it into a 0.5 cm thick rectangle on the floured counter,
- Sprinkle the cheese mixture on top,
- Roll it and slice into two finger thick slices and place them on a baking tray covered with baking paper,
- Roll out the other dough to the same thickness and spread olive paste on it,
- Wrap it in a roll shape, slice it into two finger thick slices and place it on the tray,
- Let it rest for about 30-45 minutes,
- Brush them with egg yolk and sprinkle sesame seeds over the cheesy ones,
- Bake in a preheated oven at 180 degrees until golden brown,
Enjoy it...