Gluten-Free Pastry Mix

Name: Gluten-Free Pastry Mix
Brand: HappyBelly Kitchen
SKU: ING_PAT_1000
Price: 8.55 EUR
Availability: InStock

€8,55

A gluten-free patisserie mix that makes it easy to turn any recipe into a success. A mix that you can use 1 on 1 whenever a recipe calls for gluten-free flour.

Our mix consists exclusively of 3 organic ingredients.

Tapioca flour, millet flour and sorghum.
It is free from added binders such as xanthan gum or guar gum.
Contains no added preservatives or E-numbers.

Bake the most delicious cakes with the recipe in the extra product description! Using this mix, you'll discover that you don't need gluten for delicious patisserie.

Gluten-free patisserie absolutely does not have to be dry or crumbly!

Note: At Happy Belly, we are not opposed to the use of xanthan gum in pastry recipes, such as the cake recipe below. It creates a tender texture that cannot be achieved without this ingredient.

What we do consider very important is that, as a gluten-free baker, you have the choice of how much or which binder you want to use in your recipe. That's why the mix is entirely free of added binders, so not every recipe turns into a sticky mess when you use this mix.

1 kg – 8 x 12 x 18 cm

Store in a cool, dry place and protect from sunlight.

Recipe for a gluten-free cake with the Gluten-Free patisserie mix

Vary endlessly once you master this simple recipe and surprise everyone with the most delicious creations.

Basic vanilla cake recipe:

Servings: 10 to 12
Preparation: 30 min
Baking time: 20 to 25 min
Preheat the oven to 180 degrees and place an oven rack in the middle of the oven.

Ingredients:

300 grams Gluten-free patisserie mix
100 grams almond flour
325 grams sugar
14 grams baking powder
4 grams xanthan gum
2 grams salt
225 grams butter at room temperature (tip* use Blue Band Heerlijk Romig (Deliciously Creamy) for a good alternative to butter if you are lactose sensitive)
3 eggs at room temperature
3 egg whites at room temperature
180 grams (lactose-free) milk
5 grams vanilla extract
16 grams lemon juice (fresh)

Instructions:

In a large mixing bowl, whisk together the gluten-free patisserie mix, almond flour, baking powder, xanthan gum, and salt.
Add the soft butter, use a hand mixer with whisk attachments and mix until the butter is well distributed in the dry ingredients; the dough should now have the texture of coarse breadcrumbs.
In another mixing bowl, combine the eggs, egg whites, milk, lemon juice, and vanilla extract until smooth.
Add the wet ingredients to the flour and butter mixture in 3 parts, stirring well with a whisk to prevent lumps.
Grease a round springform pan or rectangular loaf pan and line the bottom with parchment paper.
Bake the cake immediately for 20 to 25 minutes and after 20 minutes, check if the cake is done with a toothpick or skewer.
Let the cake cool for 10 to 15 minutes before removing it from the pan.
Decorate the cake with a light meringue or buttercream, fill with fruit jam and let your creativity run wild.
No more dry and dull gluten-free pastries, and no one will notice the difference from a cake with gluten!

Should you require further information, please do not hesitate to contact us.