Gluten-free baguette breads

Ingredients for 1 servings:

• 500 g flour, light gluten-free mix
• 1 cube of yeast
• 300 ml milk
• 50 g margarine
• 1 egg(s)
• 1 tsp sugar
• 1 tsp salt
• 50 g bacon cubes, lean, or 100 g grated cheese
• 6 tsp wild garlic paste or tomatoes, olives, feta cheese
• 50 ml olive oil
• 1 tbsp Italian herb salt for coating

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

very tasty with filling

Put the flour in a bowl. Heat the milk and dissolve the yeast and sugar in it. Add the yeast milk to the flour with the butter, egg, and salt, and knead everything well. Line a baking sheet with baking paper. Remove the dough from the bowl and knead once. Add a little flour to reduce stickiness. Divide the dough in half and press each half out into an oval. A little flour underneath helps prevent the dough from sticking. Top with whatever you like, for example, grated cheese or bacon bits. It’s also delicious to spread wild garlic paste on one of the breads. Make sure there’s a clear edge, otherwise it will all ooze out. If you like, you can also sprinkle a mixture of tomato, olives, and feta cheese on top. Peel, quarter, and deseed the tomatoes, then pat dry with kitchen paper and cut into small cubes. Instead of olives, you can simply use bacon bits, mix everything together, and place them on the oval. Once the filling is on, simply roll it up carefully and place it seam-side down on a baking sheet lined with baking paper. Now carefully stretch it a little further. Cover the bread and let it rest for at least 30 minutes. Then, for the cheese filling, brush the bread with beaten egg and sprinkle with grated cheese, then cut several more times. Brush the wild garlic and tomato bread with oil and then cut into it. Cut the bacon bread as well. Place in an oven preheated to 200 degrees Celsius (convection oven) and bake for about 20 minutes. This dough is enough for 2 baguettes.