Gluten Free Lagana
Lagana is an essential element on any table at Clean Monday. This delicious Lagana recipe is gluten-free so that anyone can enjoy it.
Equipment
- mixer stand or hand
Ingredients
- 350 g bread flour mix gluten-free
- 100 g all-purpose flour gluten-free
- 1 teaspoon sea salt fine
- 60 g/¼ cup tahini paste
- 10 g active dry yeast gluten-free
- 1 tablespoon honey
- 8 g psyllium husk powder
- 10 g flaxseed meal
- 2 tbsp olive oil separately
- 550 g water warm
- 80 g sesame seeds raw
Instructions
- In a bowl, pour ½ cup of water and stir the honey until dissolved. Add the yeast and mix. Set the mixture aside for about 5-7 minutes until the yeast is activated (bubbles up).
- When the yeast is frothy, add the psyllium husk powder and the flaxseed meal. Stir and let the mixture aside one more time until a gel is formed.
- In the mixer bowl, add the flours with the salt and mix until combined. Make a well in the middle and add the yeast mixture. Using the mixer with the hook attachment, add the rest of the water and start mixing at low speed. Gradually increase to medium speed.
- When the whole flour is incorporated, pour the tahini and 1 tablespoon of olive oil. Mix until they are combined, and the dough can be easily pulled through from the sides of the bowl. Always remember that it is a gluten-free dough, so it is stickier and it won't become a ball.
- Lightly dust a working surface with flour and place the dough. Shape it into a log and cut it in half.
- Place the first half of the dough on a baking sheet, and press down with oiled hands, into an oval shape flatbread, about 1 cm (0,4 inches) thick.
- Oil (with the rest of olive oil) or water your hands and brush the surface of the bread. Sprinkle the top with half of the sesame seeds.
- Repeat for the second piece of the dough.
- Cover the bread with a clean towel and let them rest for ~ 30-40 minutes.
- Preheat the oven to 200ºC (400ºF). Using your fingers, make some holes on the surface of the bread (like you would do when making focaccia).
- Bake for 40-50 minutes, until golden brown and crunchy. Remove from the oven, let them cool a little bit, and serve.
- Enjoy!
Notes
Store Lagana at room temperature for 5 days, in the fridge for up to a week, and in the freezer for 2 months.
Serve Lagana with a piece of halva or use it to scoop tarama, hummus, or fava. Dip it in some olive oil, or tomato with oregano, garlic, and olive oil.
When making the holes with your fingertips along the surface of the bread, be careful not to poke through the dough.
Use warm water to proof the yeast, but no extra warm, or else you can kill it.
Ensure that the yeast you use is fresh. Always proof the yeast so that you know if it is active or not.
In gluten-free baking, it is always best to measure the ingredients by weight and not by volume. It is more precise, and the end result is better.