Time: 40 minuti + tempo di riposo
Difficulty: minima

Ingredients for 6 rosettes
500 g mix Nutrifree gluten free
410 g water
18 g brewer's yeast
5 g acacia honey
30 g oil extra virgin
8 g ​​salt up
5 basil leaves

Procedure

Mix the gluten-free mix in a bowl, in a second bowl put the yeast in the water and mix with a whisk until it melts.

Then add the melted yeast to the gluten-free flours and mix everything; add the basil leaves made of afiletti, add the oil and salt and create a homogeneous ball with the dough.
Divide into 6 parts the dough creating smooth palettes,place them on an ovenproof baking tray and let them rise for about 1 hour, moistening the surface of the loaves from time to time.

After this time, set the shape of the rosettes: make a circular cut on the surface of the loaves , creating a big button at the top; from that, then, practice 5 vertical incisions, marking the loaf on the edges, and leave to rise for another 15 minutes.
Bake in the oven at 180 ° C for about 20 minutes, churn out and leave to dry on a raised one. half an hour before serving.

creating a big button at the top; from that, then, practice 5 vertical incisions, marking the loaf on the edges, and leave to rise for another 15 minutes.
Bake in the oven at 180 ° C for about 20 minutes, churn out and leave to dry on a raised one. half an hour before serving.

creating a big button at the top; from that, then, practice 5 vertical incisions, marking the loaf on the edges, and leave to rise for another 15 minutes.
Bake in the oven at 180 ° C for about 20 minutes, churn out and leave to dry on a raised one. half an hour before serving.