Glutenfree Kleinur
Gluten-Free Kleina Recipe
It's no secret that working with this dough is much more challenging than with traditional kleina dough. The dough is far from elastic and tears easily when trying to shape the classic kleina form. The key is patience and plenty of extra gluten-free flour to make the dough more manageable. The result will be crispy and flavorful kleinas that everyone will love.
150 g oat flour
50 g butter or margarine
250-350 g gluten-free flour with baking powder
110 g sugar
2 eggs
200 ml buttermilk
2 tsp ground cardamom or 1 tsp cardamom extract
1 tsp xanthan gum
vegetable oil for frying (e.g. Crisp 'n dry or )
Start by combining the cold butter and oat flour in a bowl. When the butter and flour are well blended and free of lumps, add the sugar, baking powder, baking soda, and cardamom.
Mix in 250 g of the gluten-free flour, but reserve the last 100 g to add to the dough as needed when rolling it out.
Incorporate the yogurt and eggs into the mixture and knead. If the dough is very sticky, add a little extra flour.
Let the dough rest in the refrigerator for one hour before working with it.
Take half of the dough and roll it out with a rolling pin to about 0.5 cm thick. Cut out rectangles and make a small slit in the middle of each rectangle.
Pull one end of the rectangle through the slit to twist the kleina. This can be a bit tricky, but practice makes perfect.
Once all the kleinas have been shaped, heat the vegetable oil in a pot or deep fryer. When the oil reaches 170-180°C, start frying the kleinas in batches.
Use a slotted spoon to remove the fried kleinas from the pot and let excess oil drain on kitchen paper.