Gluten-Free Blinis | The Miller's Daughter
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themillersdaughter.co.uk.
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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