ricetta senza glutine, pane senza glutine, pane fatto in casa senza glutine, ricetta pane senza glutine, marraquetas

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Gluten Free Marraquetas

Name: Gluten Free Marraquetas
Prep time: 2 h
Cook time: 30 min
Cuisine: Latin/South American
Ingredients: 500 g Mix Bread; 500 ml lukewarm water; 7 g brewers' yeast; 1 tbsp sugar; 1 1/2 tbsp salt

1 person

145-150 min

Probably the most popular bread in Chile is now available to you with this quick and easy gluten free maraquetas recipe.

This recipe for gluten free Maraquetas, or pan marraqueta will help you bring something to your table that Chileans get to enjoy every day. It is a traditional Chilean crispy bread which is comprised of a pair of attached rolls which are very quick and easy to make. The true origins of the bread are disputed with some believing it was brought to Chile by two French bakers both called Maraquette. All we know is it is still as delicious today as it was when it was invented!

Cook

Preparation

in 120 minutes

Cooking

in 25-30 minutes

Temperature

200 °C

Pour 200 ml of lukewarm water into a bowl and mix with brewers’ yeast and sugar. Stir well and set aside to ferment for a few minutes.
Sift the flour into a large bowl, together with the salt, and form a cavity in the middle.
Pour the water and the yeast into the cavity in the flour and mix, slowly adding the rest of the water and continuing to mix with a blender until all the ingredients are perfectly blended.
Pour the mixture onto a floured surface and knead until you have a smooth dough. Form a ball with the dough and put it in a lightly oiled bowl.
Let the dough rest for one hour until it doubles in size.
Put the well-leavened dough onto a floured work surface and separate into pieces weighing 100 grams each.
Use the dough to form ball shapes.
Transfer the rolls onto a pan lined with greaseproof paper, flatten them slightly and join them two at a time.
Cover and let rise for another 30 minutes in a warm, dry place.
When they have almost doubled in size, make the classic line in the middle of the bread by denting the bread vertically with a stick.
Cover the bread again and turn on the oven to 220°C static.
Place a bowl filled with water into the oven for moisture to create a crispy golden crust on top of the bread.
When the oven reaches the correct temperature, bake the bread for 25-30 minutes.

Ingredients

500

Mix Bread

500

lukewarm water

brewers' yeast

(dry)

tbsp

sugar

1 1/2

tbsp

salt