Bake-Free Sweet and savoury biscuit flour mixture 900g

Kitchen-ready sweet& savoury biscuits flour mixture

Ingredients: gluten-free flour mixture (millet flour [millet: Poland]), fibre mixture (psyllium husk flour, bamboo fibre flour), tapioca starch, bulking agent (sodium bicarbonate), acidity regulator (citric acid)

Usage: For making sweet and savoury biscuits that are vegan, gluten-free, dairy-free, egg-free, soy-free, yeast-free, corn flour- and corn starch-free, potato-free, rice-free, high in dietary fibre, does not contain added sugar and fat.

With this bag, you can make up to 168 pieces/ 84 pairs of linzers or biscuits (~5cm diameter each) using the following basic recipe:

Recipe for 28 sweet biscuits pieces (14 pairs):

Ingredients:

• 150 g flour mixture
• 5 g Mill&Folks Eritvia Max
• 35 g almond flour
• 25 g coconut oil
• 1 grated zest of untreated lemon
• 1 tablespoon of bourbon vanilla flavouring or ground
• 120 g water (minimum 40°C)

Suggestion: Mix all the ingredients and let it rest for 15 minutes. On a dry surface, roll out the dough to 0.5 cm thick, then cut out all the dough  into desired shapes. Bake on a baking tray lined with silicone baking paper in a preheated oven at 180°C for 10-15 minutes with top and bottom heating(depending on the oven). Top with jam and sprinkle with powdered Erythritol.

Contains naturally occurring sugars.

Made in a gluten-free plant.

Allergen information: the product is made in a plant that also processes nuts

Storage: in a dry, cool place, protected from sunlight.

Country of origin: Hungary

Average nutritional value of 100 g flour mix:

The average nutritional value of 100 g of baked biscuits prepared according to the recipe, without jam and without erythritol (i.e. empty):

The exact nutritional value of each raw material may vary from time to time due to changing climatic conditions and the different characteristics of the growing areas.We try to keep the information on our website up to date, but the back label value on the product is always the reference.