Delicious wholemeal and gluten-free pangoccioli, perfect for a tasty snack!
In a bowl, put the wholemeal gluten-free bread mix, the dry yeast, the sugar, the tablespoon of honey, the tablespoon of oil, the pinch of salt, and the water. Mix for 5/7 minutes with an electric mixer fitted with dough hooks until you obtain a soft and sticky mixture.
Add the chocolate chips and mix well.
Prepare the mini loaf molds on the baking tray, ready to be filled.
Use 2 tablespoons to fill your molds: with 1 tablespoon scoop up the dough and with the other push it into the mold. With wet fingers smooth the surface.
Cover with plastic wrap and let rise at room temperature for 1 hour.
In a bowl, mix 1 egg with 1 tablespoon of plant-based milk and brush the surface of your non-pangoccioli. If you want, sprinkle the surface with some sugar as well.
Heat the oven in static mode to 200°C. When hot, bake on the middle rack for about 30/35 minutes or until they are nicely golden.
Once cooled, enjoy your wholemeal and gluten-free non-pangoccioli.
Store them in an airtight container for up to 3 days. They can be frozen and thawed at room temperature, in the microwave, or for 5 minutes at 180°C in the air fryer.
Use self-supporting mini loaf molds or a muffin tin. They are also great dusted with sugar.
Italia
| Energy (kcal) | 488.27 |
| Carbohydrates (g) | 64.49 |
| of which sugars (g) | 58.35 |
| Fat (g) | 24.62 |
| of which saturates (g) | 11.36 |
| Protein (g) | 4.71 |
| Fibre (g) | 3.39 |
| Salt (g) | 0.25 |
