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Gluten-Free Rosemary-Tomato Bars

Mantler Gluten-Free Bread Mix



  • 500g Mantler Gluten-Free Bread Mix
  • 550g water
  • 25g cooking oil
  • 16g salt
  • 25g yeast or 14g dry yeast

To knead:

  • 150g dry, roughly cut tomatoes in oil

To decorate:

  • olive oil to sprinkle
  • dried rosemary to sprinkle

Recipe for app. 14 x 90g bars


During preparation, all ingredients should be at room temperature.

Knead the ingredients into dough for about 5 minutes intensively. At the end of the kneading time, slowly fold in the coarsely cut tomatoes and knead for another minute. Cover the dough and leave it briefly to rest.

Dough resting time 1: app. 10 minutes

Lightly dust the work surface with gluten-free flour and divide the dough into pieces of approx. 90g each.

Form the dough pieces into patties, then shape into long sticks. Place them on a baking sheet (greased or lined with baking paper), moisten slightly with water and cover with a dishcloth. Leave it to rest at room temperature.

Dough resting time 2: app. 30 minutes

After the dough has rested, lightly sprinkle the rosemary-tomato bars with olive oil, sprinkle well with water and bake in the oven with plenty of steam* until golden brown.

Baking time: app. 17 – 18 minutes in a preheated oven
Baking temperature: 220°C

* To make steam for baking, place a jar of water or ice cubes in the oven.

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