Mąka bezglutenowa przepis na mieszankę i przegląd mąk 🌾 Dorota Kamińska

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Gluten-free flour is, to put it simply, flour that does not contain gluten, i.e. a mixture of proteins present in products made from wheat, rye and barley. Oats are also contaminated with gluten, unless they come from organic farming. Because people may be allergic or intolerant to gluten, it is removed from the menu when preparing savory and sweet baked goods, pizza, dumplings or frying pancakes, crumpets and pancakes with gluten-free flour. It is best to prepare a universal mixture yourself, cheaper than a ready-made product from the store. • NOTE: in the case of celiac disease, gluten-free flour must have a crossed out ear on the packaging and official information about the lack of gluten. Gluten-free products that do not have the crossed out grain on the packaging may be contaminated with gluten and are not suitable for consumption by people suffering from celiac disease. • Gluten-free flour - ingredients: • Universal version is the best: • 200 g of corn starch • 200 g of buckwheat or dark rice flour • 300 g of white rice flour (half can be replaced with tapioca) • 300 g of potato flour • The simplest universal version: • 300 g of rice flour • 300 g of potato flour • 400 g of corn starch • Detailed commentary and description of gluten-free flours and more step-by-step recipes with my comments for other gluten-free mixtures + printable versions: https://www.dorotakaminska.pl/maka-be... • Gluten-free recipes: • Dieta bezglutenowa - przepisy bez glu... • #glutenfree #celiac #gluten

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