I have to admit that even before, when I was eating gluten, I didn’t go crazy for bread or other pastries, so the transition to the gluten-free regime was relatively easy. But I did like a pie sometimes, and after discovering a few simple tricks, pie dough became a breeze.
Ingredients:
Sheet
- 400 ml of warm water
- A packet of dry yeast
- 2 tablespoons of psyllium bran
- Millet flour as much as it needs (about 500 grams)
- Salt
Filling
- 500 grams of brown mushrooms
- 3 medium onions
- Salt, pepper, turmeric, dried dill to taste
Method of preparation
Soak the psyllium bran in the warm water for a few minutes, then mix it with the flour, yeast and salt, mixing in the flour as you go until it’s the right consistency and no longer sticks to your hands. The sheet is spread out, folded, the operation is repeated until we get bored, but at least 3-4 times. Meanwhile, the filling that I prepared earlier, but I forgot to tell you, has cooled a bit. The filling? Cut the onion, cut the mushrooms, saute them in a little oil and season them with spices. Placement in the tray can be done according to the classic method, i.e. the base sheet, filling, the top sheet, but I made the individual pies, that is, I “folded” the filling into the sheet. I had a bit of dough left over and made some pita breads, which I ate warm with mashed beans, olives and red onion.