Gluten Free Magazine – For Some Unprocessed, Sexually-Friendly Herbs

Heute (EVT 13.09.2024) shows the 37. Opening of the Gluten Free Magazines, which contains 41 products, gluten-free recipes and all kinds of information about gluten-free life for the appropriate recipes for starting herbs.

The new edition of the two-time gluten-free magazine is with Italian bread class core, traditional groceries from Africa, vegan muffins and cupcakes, zero-waste breads and -brötchen, cookies for healthy and herbed recipes with potatoes as well as herbs. In the gluten-free kitchen and kitchen school, the teachers and readers are used, who the herbal caramel-pecan nutty cake with apple filling on the title picture Stride for Stride is prepared. I am planning to prepare a theme meal for the whole family and there are all kinds of tips for planning your meal. Bestselling author Valesa Schell also reveals in an interview, who uses leftover food for baking bread and brötchen. I did a product test with a gluten-free toast and sandwich bread. If you teach and teach, you can perform a gluten-free treatment with a therapeutic treatment at the chronic Erkrankung Lipödem-darstellt.

Gluten Free is aimed at people with zolia disease, a diet or gluten intolerance in any case, who are aware of their diet and gluten overview. Das Magazin erscheint sechsmal jährlich in Deutschland, Österreich, der Schweiz, in Luxembourg and South Tyrol and is another in Zeitschrift- und Bahnhofsbuchhandel erhältlich. The Einzelausgabe costs 5.50 Euro in Germany. You can order gluten-free on offer and as an e-paper, order at www.glutenfree-magazin.de. Das Jahres-Abo costs 29.50 Euro for this Ausgaben (with free delivery for all Subscribers with Lieferanschrift in Germany). A lesson probe with a recipe for gluten-free products is a recipe for all recipes that you can order online.

Recipe from the Gluten Free Magazine No. 37:
Panini with oil
Suitable for 6 pieces
1 tsp Honey / 6 g fresh Hefe / 240 g lukewarm Water
/ 1 TL Salz / 355 g gluten-free Brot / 25 g Olivenöl extra virgin / Olivenöl extra virgin without working

1. The honey and the fresh taste in the lukewarm water.
2. The salt with the mehrmatic action, the lever action and the connection with the kneading of the hand-operated devices. Make sure that the washing machine blows up the hat, the olives are washed and kneaded even more. If the Teig is missing, the Teig is chained by hand on the work surface for 10 minutes. When working without gluten-free Mehl, the Teig does not come out. Swischendoorch the Teig with a Teig card from the work surface loose.
3. Cut the Teig into 6 small pieces of 100 to 110 g. Each Teig portion will give your hands a little squeeze and a kind of cylinder shape.
4. Heat the Backofen to 50 °C and then shake it out.
5. The work commitment with olive oil. The portion is cut and then with the yellow hand pieces of a piece of 7 cm thin, long oval flat. The edges can be adjusted a little with the finger and then roll the teig up one of the next pages.
6. The other side and the panino with the background can be placed on a background paper.
7. The top layers of the panini are prepared with olive oil (with a piece of bread under the fingers). The temperature of approximately 40 to 50 °C is 1 hour 45 minutes long. After this time the panini will have doubled in volume.
8. The panini from the often warm and warm state (zum Beispiel with a Tuch or a backblech abdecken), während the Backofen at 200 °C Umluft forgeheizt.
9. The paninis are brushed with olive oil and baked in the preheated back oven for 12 minutes. If you do not have a golden brown upper surface, go back for 3 to 5 minutes.
10. Die Brötchen auf einem Gitter abkühlen lassen.

Duration: 30 min
Rest time: 1 hour 45 min
Back time: 12–17 min

Pro Stück (90 g): 246 kcal, 2 g E, 4.7 g F, 48.5 g KH, 0.2 g BS