In a bowl, place the gluten-free wholemeal bread mix, dry yeast, sugar, tablespoon of honey, tablespoon of oil, pinch of salt, and water. Mix for 5/7 minutes with an electric mixer equipped with hooks until you get a soft and sticky dough.
Add the chocolate chips and mix well.
Prepare the mini plumcake molds on the baking tray ready to be filled.
Use 2 spoons to fill your molds: with 1 spoon scoop 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 like, sprinkle the surface with some sugar.
Preheat the oven in static mode to 200°C. When hot, bake on the middle shelf for about 30/35 minutes or until they are well browned.
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 an air fryer.
Use self-supporting mini plumcake molds or a muffin mold. Also great sprinkled with sugar.
Italia
| Energy (kcal) | 307.48 |
| Carbohydrates (g) | 44.57 |
| of which Sugars (g) | 28.49 |
| Fat (g) | 12.4 |
| of which Saturates (g) | 5.81 |
| Protein (g) | 5.39 |
| Fiber (g) | 3.54 |
| Sale (g) | 0.53 |
