Crumble the yeast into some of the lukewarm milk with the sugar and leave for 10 minutes until it froths.

Ingredients

• 400 gFLOUR MIXTURE, NATURALLY GLUTEN-FREE, RICE, CORN, POTATO
• 50 gFLOUR, POTATO STARCH, POTATO FLOUR
• 0.5 cubesBAKING YEAST, FRESH
• 3 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 1 5 ml teaspoonSUGAR
• 110 gEGG WITHOUT SHELL
• 20 gBUTTER, UNSALTED
• 0.5 5 ml teaspoonSALT, AVERAGE

Method

1. Crumble the yeast into some of the lukewarm milk with the sugar and leave for 10 minutes until it froths.
2. Mix the gluten-free flour mix with the starch and salt, add the eggs, the yeast starter, the remaining milk and the melted butter and work into a soft, slightly sticky dough.
3. Cover the dough and leave to rise in a warm place for 40 minutes.
4. With wet hands shape 2 loaves and let them rise for another 10 minutes.
5. Steam the loaves covered for 30 minutes.
6. Prick the dumplings to release the steam and cut into slices about 1.5 cm thick.