Gluten free brownie

Get a printable pdf version of the recipe here

Recipe:

1000 g CREDI® Brownie Gluten-free

75 g Egg

160 g Vegetable oil

190 g Water


Procedure:

Mixing time: 3-4 min at low speed using a spatula 
Weight: 400 g per brownie, Ø 18 cm, H 3.5 cm

Oven temp.: 170°C

Baking time: Approx. 30-35 min

 

For variation:

Add nuts and chocolate chunks into the batter at the end of the mixing time.

 

Ingredients:

Sugar, rapeseed oil, potato starch, dried glucose syrup, fat reduced cocoa, egg, dextrose, coconut oil, water, egg white powder, raising agent (E450, E500), salt rice starch, milk protein, emulsifier (E471, E475), stabiliser (E415)

NB: Remember to declare added fillings.

 

Allergens: Egg and milk

 

Nutrition:

Nutritional values per 100 g

Energy 1819 kJ / 434 kcal

Fat 20 g

-of which saturates 4.9 g

Carbohydrate 58 g

-of which sugars 40 g

Fibres 2.0 g

Protein 4.5 g

Salt 0.81 g

 

This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.

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