PROTEIN-RICH, CARBOHYDRATE-POOR, WHEAT-, GRAIN-, NUT- AND GLUTEN-FREE FLOUR

摘要

The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 10-20 % of soya protein (all % by weight). The powder further comprises up to 15% of carbohydrates, the carbohydrates comprising up to 6 % of fibers and up to 9 % of sugars, and up to 9 % of fat. By adding 3-25 % by weight of structure-modifying ingredients such as emulsifiers, baking powders, sorbitol, fat-powder and/or enzymes, the powder is a well-balanced gluten-free substitute for wheat flour and other types of flour.