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:

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.