Éléskamra vegan crescent flour mixture Glutenfree 500 g

Preparation suggestion for 5 normal-sized muffins with yeast:

measure out 250 g of flour mixture, add 10 ml of fresh or 100% lemon juice or apple cider vinegar, 240 ml of lukewarm water, 4 g of gluten-free powdered yeast and 20 ml of liquid fat. Mix, then after thickening, knead on a lightly floured surface. Let it rest for 10 minutes and divide the dough into 5 equal parts, which you stretch into a triangle with a long stem on a silicone sheet and roll up by holding the shorter stem. Bend it into a roll and coat it with liquid fat.

After that, leave the shaped kiflik to rise for 40 minutes at normal temperature. Bake in a convection oven preheated to 180 degrees for 26-28 minutes. It can also be made without yeast by adding 5 g of baking powder. Then it can be baked immediately after shaping.

Tips:

1. If you brush it with olive oil, it will be soft on the inside and crispy on the outside.

2. If you use coconut oil, it will be soft on the outside

3. Store in a box or in the fridge and put it in the air fryer for 1-2 minutes before consumption, it will be as if you had baked it then

4. Bake a larger portion in advance and freeze them to your liking. It can be consumed undiluted.

Ingredients: gluten-free flours (millet flour, brown rice flour, sorghum flour), tapioca starch, fiber mixture (bamboo fiber flour, plantain seed flour), acidity regulator: tartaric acid, bulking agent: sodium bicarbonate, Himalayan salt.

Contains only naturally occurring fibers and sugars. Made in a factory using sesame seeds and nuts.

It does not contain mandatory allergens.

To be kept in a dry, cool place.

Place of origin: EU