GLUTEN-FREE DRY MIXTURE USING RICE AND AMARANTH FLOUR AND VEGETABLE AND BERRY POWDERS AND A COOKIE PRODUCTION METHOD

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 producing cookies which 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, culinary edible salt, citric acid, a leavening agent; the recipe components are included in the following ratio, 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 1–3.0; salt 0.8–1.5; granulated sugar 10–20. Also disclosed is a method for production of gluten-free cookies, in which one hundred-gram portion of said gluten-free mixture is added with butter 30–80 g and stirred for 5–8 minutes, then, without stopping mixing, gradually adding water or milk in amount of 30–50 ml and stirring is continued for 3–5 minutes till complete distribution of components, from the produced dough one molds the products and puts them on the baking tray, after that it is baked for 10–15 minutes at temperature of 170–180 °C.;EFFECT: invention is aimed at improvement of quality and nutritive value of cookies.;2 cl, 4 tbl, 3 ex