GLUTEN-FREE DRY MIXTURE USING RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCTION OF PANCAKES/THICK PANCAKES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry, in particular to food concentrate and confectionary industry, and may be used in production of specialized flour confectionary mixtures and products made from them. Disclosed is a gluten-free dry mixture for pancakes and fritters using rice and amaranth flour and fruit and vegetable and berry powders, wherein it contains rice flour, amaranth flour, apple powder, powder selected from a group comprising at least pumpkin, beet root, carrot or cranberry powders, crystalline white sugar, food culinary salt, citric acid, food soda, in following ratio of initial recipe components, wt. %: rice flour 15–75; amaranth flour 15–50; apple powder 5–30; pumpkin powder/beet root powder/carrot powder/cranberry powder 5–30; soda 1–4; citric acid 0.3–2.0; salt 0.5–2.5; granulated sugar 3–10. Also disclosed is a method for producing gluten-free pancakes /thick pancakes using a gluten-free mixture in which a portion of gluten-free mixture is added with a hen's egg and stirred for 3–5 minutes, then pancakes/thick pancakes are baked in pan for 1–2 minutes at temperature of 90 °C.;EFFECT: invention is aimed at improvement of quality and nutritive value of gluten-free pancakes/thick pancakes.;2 cl, 4 tbl, 3 ex