With "Queequeg," my gluten-free sourdough, without using gluten substitutes such as Xanthan or Guar Gum, I realized these tidbits or "micro buns" with teff and buckwheat, which can become, stuffed with cold cuts and cheese, excellent "micro" - snacks.
According to what you have available and your taste, you can still do these "micro buns" also by adding to teff and buckwheat other flours such as corn, sorghum, rice or whatever.
Below is the recipe for those who want to try and draw inspiration.
Micro buns gluten free:
INGREDIENTS:
Teff flour 0.250 kg (8.8 oz)
Buckwheat flour 0,650 kg (23 oz)
Flakes Teff 0.100 kg (3.5 oz)
Gluten free sourdough 0,700 kg (24.7 oz)
Water 0.900 kg (31.7 oz)
Corn syrup (*) 0.025 kg (0.9 oz)
Extra virgin olive oil 0.125 kg (4.4 oz)
Salt 0,030 kg (1 oz)
(*) If you do not have corn syrup can be used: rice syrup, honey or brown sugar.
INSTRUCTIONS:
Refresh sourdough and weigh the other ingredients. Sift flour so as to prevent the formation of lumps in the mixing phase. When the sourdough is ready, in 0.180 kg (6.3 oz) of water (about 80% of the total), dissolve the sourdough and corn syrup. Stirring, gradually add the flour mix and flakes of teff. Add extra virgin olive oil, salt, the remaining water and continue stirring to mix the ingredients well. No need to mix much, just get the right consistency of the dough and complete mixing of the ingredients.
With the help of a pastry bag or by making cnel with a couple of spoon onto a baking sheet lined with parchment paper make portions of about 20-30 grams each. Let rise for about 2/3 hour (typically 3 hours are enough at a temperature of about 25/28 °C - 77/82°F). Theoretically, but that as already mentioned, depending on room temperature, three hours should be sufficient to increase the volume of the dough by about a third. At this point it will be visible on the surface some cracking.
Bake in preheated oven at +220 °C (+430°F) in the intermediate grooves and cook at this temperature for 15 minutes, then lower to 200 °C(+390°F) and cook for another 5 minutes.
At this point, decrease again the temperature to 170 °C (+340°F)and cook for a further 5-10 minutes with the oven door ajar (keep the door ajar by fitting a wooden spoon in the top of the door), making sure that the bottom of the "micro buns" does not dry out.
Teff flour 0.250 kg (8.8 oz)
Buckwheat flour 0,650 kg (23 oz)
Flakes Teff 0.100 kg (3.5 oz)
Gluten free sourdough 0,700 kg (24.7 oz)
Water 0.900 kg (31.7 oz)
Corn syrup (*) 0.025 kg (0.9 oz)
Extra virgin olive oil 0.125 kg (4.4 oz)
Salt 0,030 kg (1 oz)
(*) If you do not have corn syrup can be used: rice syrup, honey or brown sugar.
INSTRUCTIONS:
Refresh sourdough and weigh the other ingredients. Sift flour so as to prevent the formation of lumps in the mixing phase. When the sourdough is ready, in 0.180 kg (6.3 oz) of water (about 80% of the total), dissolve the sourdough and corn syrup. Stirring, gradually add the flour mix and flakes of teff. Add extra virgin olive oil, salt, the remaining water and continue stirring to mix the ingredients well. No need to mix much, just get the right consistency of the dough and complete mixing of the ingredients.
With the help of a pastry bag or by making cnel with a couple of spoon onto a baking sheet lined with parchment paper make portions of about 20-30 grams each. Let rise for about 2/3 hour (typically 3 hours are enough at a temperature of about 25/28 °C - 77/82°F). Theoretically, but that as already mentioned, depending on room temperature, three hours should be sufficient to increase the volume of the dough by about a third. At this point it will be visible on the surface some cracking.
Bake in preheated oven at +220 °C (+430°F) in the intermediate grooves and cook at this temperature for 15 minutes, then lower to 200 °C(+390°F) and cook for another 5 minutes.
At this point, decrease again the temperature to 170 °C (+340°F)and cook for a further 5-10 minutes with the oven door ajar (keep the door ajar by fitting a wooden spoon in the top of the door), making sure that the bottom of the "micro buns" does not dry out.
If you need more information please feel free to contact me.
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