Ingredients: starches ( gluten-free wheat, corn), corn flour, glucose, thickeners: guar gum, hydroxypropyl methylcellulose; potato fibre, acidity regulator: gluconic acid lactone; raising agent: sodium bicarbonate.
Suitable for people intolerant to gluten.
Nutritional value per 100 g of product:
Energy value: 1487kJ / 350kcal
Fat: 0.3 g, including saturated fatty acids: 0.2 g
Carbohydrates: 85 g including sugars: 4.2 g
Fibre: 2.1 g
Protein: 0.8 g
Salt: 0.13 g
Store in a dry, cool place.
Bezgluten - gluten-free food, low-protein products
Starches ( gluten-free wheat, corn), corn flour, glucose, thickeners: guar gum, hydroxypropyl methylcellulose; potato fibre, acidity regulator: gluconic acid lactone; raising agent: sodium bicarbonate.
30 g of fresh yeast
One tablespoon of sugar
1/3 cup of lukewarm milk
Two tablespoons (approx. 30 g) of a mixture of Donuts & faworki – a gluten-free mixture
Four tablespoons of sugar vanilla
370 g mix Donuts & wings – gluten-free mix
1/2 cup lukewarm milk
One tablespoon of alcohol (optional)
Four tablespoons of melted butter
Combine the ingredients for the solution and leave to rise in a warm place for about 15 minutes. Beat yolks with vanilla sugar until light and fluffy. Pour the remaining mixture of Donuts & Faworki into a bowl, add the leavened leaven and knead the dough. Add the milk (alcohol – optional), egg yolk foam and, at the end of kneading, the melted butter. The resulting dough will have a relatively loose, sticky consistency. Cover it with a cloth and set aside in a warm place for approx. Fifty minutes until it doubles in size. Divide the dough into pieces (approx. 60 g each), shape it into balls and put it back in a warm place to double the volume for approx. 30 minutes. Fry doughnuts in hot, deep fat until the crust is golden brown for about 3 minutes on each side. After frying, put on a paper towel. Cooled down, fill with your favourite jam,
(We can prepare about 13 doughnuts from this recipe.)