GLUTEN-FREE DRY MIXTURE USING CORN AND AMARANTH FLOUR AND FRUIT AND VEGETABLE AND BERRY POWDERS AND METHOD FOR PRODUCING GLUTEN-FREE CAKE

摘要

FIELD: food industry. ;SUBSTANCE: group of inventions relates to the food industry. The group of inventions includes a gluten-free dry mixture using corn and amaranth flour and fruit and vegetable and berry powders and a method for producing a gluten-free cake using a gluten-free mixture. The gluten-free mixture contains corn flour, amaranth flour, apple powder and a powder selected from a group containing pumpkin, beet, cranberry powders. The initial components are taken in a certain ratio. Gluten-free dry mix may additionally contain dried cranberries or dried blueberries. In the method for producing a gluten-free cake using a gluten-free mixture, 45-80 g of granulated white sugar and two chicken eggs are whipped for 2-3 minutes, then a portion of 100 g of the gluten-free mixture is added and whipped again for 3-5 minutes. Without stopping mixing, water or milk are gradually added in an amount of 10-70 ml and the process continues until the components are completely evenly distributed. The resulting dough is cast into an aluminum or silicone mold and baked for 10-15 minutes at a temperature of 170-180°C. ;EFFECT: group of inventions makes it possible to improve the quality indicators and the nutritional value of the finished product. ;3 cl, 5 tbl, 3 ex