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Gluten Free Blinis

Name: Gluten Free Blinis
Prep time: 30 min
Cook time: 40 min
Cuisine: Other
Ingredients: 120 g buckwheat flour; 80 g Mix Bread; 10 g fresh yeast; or; 5 g dried yeast; ½ tsp sugar; ½ tsp salt; 10 g butter; 2 egg yolks; 200 ml lukewarm milk; 50 g clarified butter; 200 g soured cream; 50 g black caviar; 100 g trout caviar

40 min - 1 hr 10 min

A gloriously gluten free version of the traditional Russian speciality. The perfect snack for coeliacs.

Blinis are a staple of Russian life. There are take-away blini kiosks or 24-hour pancake places on practically every prospekt. It’s clear to see why: these buckwheat flour pancakes are wholesome, hand-sized and come heaped with mouthwatering fillings. The perfect street snack food. And now you can recreate the Russian pancake experience in your own home with this easy gluten free blinis recipe. Here we suggest serving with sour cream and caviar, but the beauty of these blinis is that you can top them with whatever you like, sweet or savoury.

Cook

Preparation

in 30 minutes

Cooking

in 10-40 minutes

Mix the buckwheat flour with Schär bread mix – mix B in a mixing bowl.
Form a well in the flour mix, crumble in the yeast and then sprinkle sugar on top.
Pour 1/3 of the lukewarm milk over the yeast and wait about 10 minutes until bubbles form.
Add the butter, salt and egg yolk to the remaining milk and whisk for approx. 5 minutes until a viscous batter is formed.
Cover with a damp cloth and leave in a warm place for 40 minutes until bubbles form in the batter.
Melt the clarified butter in a non-stick frying pan.
Spoon the batter into the frying pan, shape the blinis using the spoon or a dessert ring and then fry at a moderate heat.
This amount of batter produces 10 blinis.
Serve the blinis with soured cream and caviar.
Smoked salmon may be used instead of caviar.

Ingredients

120

buckwheat flour

Mix Bread