• Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €
  • Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €

Bauckhof - Flour mix

(1 kg = 7.98 €)

3.99 €

incl. VAT, plus delivery
In stock
Delivery time: 2-4 day(s)

Description

gluten free flour mix

The gluten-free flour mix can be used universally and is suitable for a variety of sweet and savoury baked goods, such as cakes and bread. The flour mix can also be used to make a roux, which is the basic ingredient for all sauces. This can then be mixed with herbs, for example, to make a delicious herb sauce.

The package contains 500 g.

  • fructose-free
  • gluten-free
  • histamin-free
  • lactose-free
  • sorbitol-free
  • vegan
  • Sweetener free

Ingredients: organic maize starch, organic wholemeal rice flour, organic wholemeal millet flour, thickening agent guar gum

Produced by Bauck GmbH, Duhenweitz 4, 29571 Rosche


Recipe for marble cake (box form)

  • 1egg
  • 175g margarine or butter
  • 180 g cereal sugar sugar or rice syrup
  • 200 g flour mix base
  • 1 bag of baking powder
  • Back aroma who likes
  • 50 g cocoa from Frusano
  • Fat for the baking pan

Now that we have tried every form of stirring, melting or sifting, we have come to the conclusion - it doesn't matter - whether we melt butter, sift flour etc. - the cake always tastes the same. smily

Beat the eggs and put them into the mixing bowl (if they are bad, not all the dough is lost), then add the margarine/butter, the cereal sugar and, if you like, the baking flavour and mix well with the mixer.

Then add the flour, baking powder and milk and mix everything well with the mixer.

Brush the cake tin with fat and fill in half of the dough. Mix the other half of the dough with the cocoa and put it on the light coloured dough. Use a fork to pull the dough spirally through the dough from bottom to top. Not too hard, otherwise you will have "only" chocolate cake.

Baking at 180 °C (top and bottom heat)
45 minutes on the middle rail

If the top of the cake gets too dark after a while, you can put aluminium foil or baking paper on top. The cake continues to bake normally without burning.

After 45 minutes you can stick it with a wooden stick or a cabbage roll, if no more dough sticks to it, the cake is done.

Additional product information

Nutritional information
per 100 g
Calorific value
1483 KJ / 350 kcal
Fat
1,4 g
* thereof saturated fatty acids
0,4 g
Carbohydrates
78 g
* thereof sugar
< 0,5 g
Fibre
3,4 g
Protein
4,6 g
Salt
0,02 g
Contained sugar
.
Glucose (dextrose)
< 0,5 g
Maltose (malt sugar)
0 g
Fructose (fruit sugar)
< 0,01 g
Sucrose (crystal sugar)
< 0,5 g
Lactose (milk sugar)
0 g