Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!
Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.
Click here for my sandwich mold!
For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:
10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on
6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)
3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge
You can also make these sandwiches with the planetary mixer with the hook leafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.
As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.