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Universal Gluten-Free Mix
Universal Gluten-Free Mix is intended for preparing various dishes for a gluten-free diet. The mix replaces flour.
Yeast Dumplings: Mix 275 g of the mix, 1 egg, 7 g of dried yeast, 5 g of salt and 130–140 ml of water and make a dough, which you let rise for 30–45 minutes. Shape the dough into a log, let it rise for 10–15 minutes and then boil in salted water for 8–10 minutes on one side, turn the dumpling over and boil for another 8–10 minutes on the other side.
Pastries: Make a starter from 7 g of dried yeast, a pinch of salt, 2 tablespoons of sugar and 10 tablespoons of lukewarm milk. As soon as the starter starts to rise, add 275 g of the mix, 2 eggs, 150 g of soft butter or margarine and make a dough. Roll out the prepared dough into a sheet about 1 cm thick. Cut the sheet of dough into squares ca. 6 x 6 cm, fill the squares with poppy seeds, nuts, quark, marmalade or jam. Carefully pinch the corners together, brush with egg wash and bake on a buttered baking sheet for 15–20 minutes at 180 °C.
Bread: pour 450–460 ml of lukewarm water into a home bread machine, add 550 g of the mix, 10 g of dried or 30 g of fresh yeast, 1 teaspoon of salt and sugar and 1 tablespoon of oil and caraway seeds. Select a programme lasting ca. 2 hours, e.g. “Basic”, “Fast”, “Sprint” or “Gluten-free”.
Bundt Cake: Mix 275 g of the mix, 165 g of sugar, 3 eggs, 100 ml of oil, 200 ml of milk and 1 baking powder suitable for a gluten-free diet and beat for 3–4 minutes with an electric mixer until you get a smooth batter. Bake at 160–170 °C for about 45–50 minutes.
…the mix can be used to prepare both savoury and sweet meals and snacks (crepes, cakes, biscuits, pizza,…)
potato starch, rice flour, maize flour, maize starch, thickening agent: guar gum, flour enhancer: calcium phosphates, antioxidant: ascorbic acid, acid: citric acid
in the dry mix
|Energy value [kJ/kcal]||1498/ 353|
|of which saturated fatty acids [g]||0,2|
|of which sugars [g]||1,2|
|Salt [g]||< 0,01|
|Lctose [g||< 0,01|
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