Wholemeal flat cakes
Digestibility of gluten may be easier when natural leaven is used but sometimes we can also make flat
cakes without it (not fermented). We can either add wholemeal wheat flour, or leave it out and replace it
with buckwheat flour.
Leaven flat cakes
Wheat or rye flour – ca 500 g (wheat or rye flour is necessary but up to half of it may be replaced by
buckwheat- or barley flour etc.)
ca 150 g of leaven
Boiled cereals (any amount)
Various kinds of seeds
ca 3 spoons of oil (olive oil)
Water – ca 330 ml
Salt, caraway according to your taste, marjoram, fennel, garlic, coriander…
Fried onion
It is also possible to use boiled cereals only (any amount) and to “stick” them together using a little flour.
Flat cakes do not support production of mucus in our body.
First we mix leaven with water and then we add the other ingredients. We let the batter rise in the bread
maker for about 3 hours at 30 °C – the time depends on the amount of bubbles in the dough. The longer
the dough rises, the sourer it is. We fry the flat cakes on a pan with little oil on both sides (with a cover on
the pan). If we have some flat cakes left from the previous day, it is good to steam them. They will taste
like fresh ones then.
Note:
The fermentation process includes also gluten fission (which is hardly digestible for us) and
leaven bakery products gain a lot of new nutritious substances. Sometimes it happens that leaven
bakery products do not cause any problems even to people allergic to gluten.
The fermentation process includes also gluten fission
(which is hardly digestible for us) and leaven bakery
products gain a lot of new nutritious substances.
Sometimes it happens that leaven bakery products do
not cause any problems even to people allergic to
gluten.
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