GLUTEN-FREE - PKU mix for pierogi, pancakes and low protein pasta, 500g

Ingredients:

corn starch, gluten-free wheat starch, potato 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: 12 months

Store in a cool, dry place.

Method of preparation.

Ingredients:

0,5 kg flour mixture for pies, pancakes PKU,
20 g PKU low protein egg substitute,
80 g water, 5 g salt, 10 g sugar, 30 g oil, 300 g water / add more if necessary, water temperature about 20 ° C /.

Mix egg replacer (20 g) with water (80 g), add this mixture to the flour (2 eggs can be added instead of egg replacer). Then add salt, sugar, oil and water. Mix everything thoroughly until homogeneous. Roll out the dough in a circle and
insert the filling, fold the circles in half and carefully stick the edges of the pie. Cook for about 10 minutes on low heat.