This Gluten-Free Bacon & Onion Wheel is an ideal snack or appetizer to enjoy with your family and friends. The preparation of this gluten-free dough may sound intimidating, but it is quite easy to shape. The satisfaction that comes with gazing at your masterpiece—and then eating it—is well worth giving this recipe a try.
Build the levain:
Using a kitchen scale, weigh 40 grams of active starter in a clean 500-milliliter jar. Vigorously mix in 80 grams of warm water, then add 40 grams of buckwheat flour and 40 grams of brown rice flour. Ferment the levain for 6 to 8 hours, or until it is bubbly and has risen to a peak, before mixing it into the dough.
Mix the dough:
In a large bowl, combine the millet flour, tapioca starch, sorghum flour, oat flour, quinoa flour, teff flour and salt. In a medium bowl, combine the warm water, warm milk, maple syrup and levain. Sprinkle the psyllium husk and flaxseed on top of the levain mixture. Immediately whisk the ingredients to prevent lumps from forming. Pour the levain-psyllium mixture into the flour blend. Mix the dough well by hand, or with a kitchen mixer fitted with a dough hook running at medium-low speed, until all the ingredients are fully incorporated.
Ferment:
Form the dough into a ball, then place it in a 4-cup (1-L) proofing bowl. Cover the bowl with its lid and place it in the oven with the light on. Let the dough rest for 30 to 60 minutes, or until the dough begins to rise a little. Place the covered bowl in the fridge overnight for the bulk fermentation.
Shape:
The next day, remove the dough from the fridge and leave it at room temperature for about 30 minutes, until it is warm enough to work with. Meanwhile, cut two 10½-inch (26-cm)-diameter circles of parchment paper. Set the parchment paper aside. In a medium skillet over medium-low heat, combine the bacon and onion. Cook the mixture for 6 to 8 minutes, until the bacon is crispy and the onion is translucent. Drain and discard the excess fat from the bacon and onion mixture, and then leave the bacon and onion to cool while you shape the dough.
Proof:
Cover the dough with a damp tea towel and let it rest at room temperature—ideally about 72°F (22°C)—for 2 to 3 hours. The proofing time depends on the temperature of your kitchen. If the temperature is a little colder, place the dough in the oven with the light on. In the summer warmth, it can be left on the counter, and it may benefit from less proofing time. When the dough has proofed enough, it will have risen and will feel soft, puffy and spongy on top.