Gluten-Free Blinis
Taste gluten-free blinis topped with smoked salmon and crème fraîche, made with Shipton Mill organic buckwheat and white rice flour. Perfect for special occasions or freezing!
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Cooking tools:
- Stand mixer
- Hand mixer
- Kitchen scale
- Mixing bowl
- Saucepan
- Whisk
- Electric hand whisk
- Plastic wrap
- Plastic shower cap
- Griddle
- Nonstick skillet
- Measuring spoon
- Cooling rack
- Spoon
- Spatula
- Citrus press
- Pepper mill
- Stove
- Refrigerator
- Airing cupboard
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Kitchen towel
- Oven
Ingredients
- 2 large free-range eggs
- 75g buckwheat flour
- 75g white rice flour
- 4g sea salt
- 150ml skimmed milk
- 4g active dried gluten-free yeast (I used BioReal)
- 80g crème fraîche (plus extra for the toppings)
- odourless coconut oil for cooking (or cooking oil of your preference suitable for frying)
- smoked salmon, to top
- fresh dill, fennel fronds or baby pea shoots to garnish
- black pepper, to garnish
- lemon wedges, to serve
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