Gluten – free flour mixture for sweet baking

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Ingredients: tapioca flour (cassava starch), wheat flour, defatted coconut flour,
Indian cell, bulking agent: sodium bicarbonate, acidity regulator: citric acid,
Average nutritional value in 100g of product: Energy value: 1422 kJ / 340 kcal
Fat: 2.08 g – of which saturated fatty acids: 1.43 g
Carbohydrates: 68 g – of which sugars: 1,45 g
Fiber: 10.97 g, Protein: 6.02 g, Salt: 0.73 g
Use this mixture boldly to prepare not only pancakes but also desserts, cakes,
sponge dough and sponge biscuits, tints, muffin muffins and many other goodies.
As an example, I will mention the ingediences needed to prepare a pancake dough that:
you only need to mix thoroughly together:
-200g of this gluten-free flour mixture – 3 eggs – or egg replacement
– sweetener to taste – 1dcl of melted coconut fat
-250 ml lactose or vegetable milk – 150 ml sparkling water
– a pinch of Himalayan salt

Ingredients: tapioca flour (cassava starch), wheat flour, defatted coconut flour,
Indian cell, bulking agent: sodium bicarbonate, acidity regulator: citric acid,
Average nutritional value in 100g of product: Energy value: 1422 kJ / 340 kcal
Fat: 2.08 g – of which saturated fatty acids: 1.43 g
Carbohydrates: 68 g – of which sugars: 1,45 g
Fiber: 10.97 g, Protein: 6.02 g, Salt: 0.73 g
Use this mixture boldly to prepare not only pancakes but also desserts, cakes,
sponge dough and sponge biscuits, tints, muffin muffins and many other goodies.
As an example, I will mention the ingediences needed to prepare a pancake dough that:
you only need to mix thoroughly together:
-200g of this gluten-free flour mixture – 3 eggs – or egg replacement
– sweetener to taste – 1dcl of melted coconut fat
-250 ml lactose or vegetable milk – 150 ml sparkling water
– a pinch of Himalayan salt