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Flours and mixtures

GLUTEN-FREE - Mixture - gluten-free patties and fritters, 500g ct8

GLUTEN-FREE - Mixture - gluten-free patties and fritters, 500g ct8

GLUTEN-FREE - Mixture - gluten-free patties and fritters, 500g ct8

Suitable for gluten-free diet, egg intolerance
Více informací
Gluten-free Gluten-free
Without milk Without milk
Lactose-free Lactose-free
Without yeast Without yeast
Without egg Without egg
Without nuts Without nuts
Without soya Without soya
Without sugar Without sugar
Vegan Vegan
No palm trees. fat No palm trees. fat
Without chocolate Without chocolate
In stock
Number of pieces in carton: 8
3,18 € {{ formattedPriceVat }} 6,36 €/kg

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GLUTEN-FREE - Mixture - gluten-free patties and fritters, 500g ct8 {{ formattedPriceVat }}

Information

Information

GLUTEN-FREE - Mixture - gluten-free patties and fritters, 500g

Ingredients:

corn starch, potato starch, rice flour, gluten-free wheat starch, glucose, thickeners: guar gum, hydroxypropylmethylcellulose; potato fibre, acidity regulator: gluconic acid lactone; raising agent: sodium carbonates.

Nutritional value per 100 g of product:

energy value 1452 kJ / 342 kcal
Fats 0,6 g
of which saturates 0,3 g
carbohydrates 82 g
of which sugars 5,9 g
Protein 2,1 g
salt 1,3 g

Other information:

Net weight: 500 g

Shelf life: 16 months

Keep in a cool, dry place.

Method of preparation.

Ingredients:

250g gluten-free mixture for pierogi and pancakes

2 eggs or 20g low protein egg substitute PKU,

1 tbsp oil

about 50 ml water (room temperature)

Preparation:

Prepare a smooth batter with the given ingredients, gradually adding water until you reach the desired consistency. Roll out the dough and form circles, put your favourite filling in the middle and fold it in half, carefully gluing the edges of the pierogi together. Cook for 10 minutes on low heat.

Instead of eggs, you can use a low-protein egg substitute called PKU WITHOUT GLUTEN (mix 20 g of egg substitute with 120 ml of water).

Preparation method.

Ingredients:

200 g gluten-free mixture for pierogi and pancakes

2 eggs or 20 g of low-protein egg substitute PKU,

about 250 ml of water

250 ml lactose-free milk

oil for frying

Preparation:

Put all the ingredients in a bowl and whisk until smooth. Spread a tablespoon of oil on the pans and heat them over a low flame. Pour a thin layer of batter and fry the pancakes until golden brown. If necessary, add 1 tablespoon of sugar to the batter.

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Diets and allergens

Gluten-free Gluten-free
Without milk Without milk
Lactose-free Lactose-free
Without yeast Without yeast
Without egg Without egg
Without nuts Without nuts
Without soya Without soya
Without sugar Without sugar
Vegan Vegan
No palm trees. fat No palm trees. fat
Without chocolate Without chocolate

The information given is subject to change depending on changes in production, including the product illustration.
After receiving the product, we recommend checking the actual composition and values on the packaging.
In case of a difference, please inform us immediately.

Thank you for your trust and cooperation.

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