Description
Koopmans gluten-free basic flour is the best basis for gluten-free cake, apple pie, cookies, pancakes or sauces. 1-to-1 substitute for wheat flour.
* 1-to-1 substitute for wheat flour
* Best basis for gluten-free recipes
* Suitable for gluten-free cakes, pies, cookies, pancakes and sauces
Extra information
Gluten-free basic flour
Since 1846, Koopmans has been making it easy for Dutch families to bake something delicious themselves.
Usage
The best base for: cake, pie, cookies, pancakes and sauces (not suitable for bread)
Preparation: PREPARATION 1. Soak the 75 g raisins in lukewarm water (about 15 minutes) and pat them dry. 2. Place the rack slightly below the center of the oven and preheat the oven. 3. Grease the springform pan with butter or use a baking spray (e.g. Dr. Oetker). PREPARE THE DOUGH 4. Place the 165 g butter in the mixing bowl and add 400 g Gluten-Free Basic Flour, 13 g baking powder, 150 g sugar and a pinch of salt (reserve half a tablespoon of Gluten-Free Basic Flour to dust the countertop later). 5. Beat 1 egg and add 3/4 of the egg to the dough. 6. Knead the mixture with a mixer or by hand into a cohesive dough. If the dough remains grainy, carefully add some more egg. Let the dough rest in the refrigerator for about 10 minutes. BERFID DE ;EALING 7. Peel the 6 apples, remove the cores and cut the apples into small cubes. 8. Mix the apple cubes with the remaining 20 g sugar, 2 to 3 teaspoons cinnamon and the raisins. 9. Cover the bottom and the edge of the springform pan with 2/3 of the dough. Reserve 1/3 of the dough for the grid. 10. Fill the mold with the apple mixture and press it down. MAKE THE GRID 11. Dust the worktop with the reserved Gluten-Free Basic Flour and form thin rolls from the remaining dough, press them flat and place them crosswise over the apple mixture. 12. Brush the strips and the edge of the cake with the remaining beaten egg. BAKE 13. Bake the apple pie for about 60 minutes until done and golden brown. 14. Let the apple pie cool for about 1 hour before removing the springform pan.
Ingredients: Corn Starch, Potato Starch, Corn Flour, Sorghum Flour, Dextrose, Thickener (Xanthan Gum).
Nutritional values
Deze waarden gelden voor het onbereide product.
| Soort Per 100 Milliliter RI* |
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| Energie 167 kJ (40 kcal) |
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| Vet 1.5 g |
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| waarvan verzadigd 1 g |
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| Koolhydraten 2.8 g |
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| waarvan suikers 2.8 g |
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| Eiwitten 3.7 g |
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| Zout 0.07 g |
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| Vitamine B12 / Cyano-Cobalamine 0.46 µg 18% |
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| Calcium 119 mg 15% |
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| * DRI= dagelijkse referentie-inname. |
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