Gluten free pizza

Recipe:

1500 g GLUTEN-FREE PIZZA

100 g Rapeseed oil 32 g Yeast

850 g Water

 

Procedure:

Kneading time: 3 min at high speed using a spatula.

Dough temp.: 26-27°C

Weight: 250 g per pizza crust. Use a rolling pin to flatten and shape the dough.

Proving time: 20 min

Oven temp.: High temperature, 235°C

Baking time: 10-15 min

 

Ingredients:

Maize starch, water, potato starch, dried rice sour dough, rapeseed oil, tapioca starch,

dextrose, yeast, iodized salt, stabiliser (E412, E464) psyllium fibre.

 

Allergens:

None

 

Nutrition:

Nutritional values per 100 g:

Energy 1150 kJ / 272 kcal

Fat 5.0 g

-of which saturates 0.4 g

Carbohydrate 55 g

-of which sugars 3.0 g

Fibres 1.6 g

Protein 1.0 g

Salt 1.4 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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