Bauckhof Pizza dough gluten-free - 350 g

In this, the Bauckhof farm Mini-mill exclusively gluten-grinding-free raw materials. All products are inspected in the mill laboratory after production and packaging to gluten-freedom, and are reported with gluten analysis in the German celiac society. The gluten-free Bauckhof Pizza is suitable for the diet in celiac disease and Sprue.

Preparation

Knead, roll out, prove, bake and enjoy
For a baking sheet or two round spring forms

1. Water and Oil
Contents of the bag into a bowl. 175 ml of lukewarm water or milk and 3 TABLESPOONS Oil (e.g. olive oil).

2. Knead
To process either with the tablespoon of mix and then with the Hand knead well, or with a hand mixer (dough hook) to a smooth dough.

3. Roll out
Dough and work surface lightly with flour. Dough for a baking sheet (approx. 35 x 30 cm) or two round spring forms (diameter 28 cm) roll-out. Baking pan with Oil to grease and dough on it put.

4. Show, season and drizzle with olive oil
Dough evenly with Pizza-tomato sauce , sprinkle. Instead of Pizza-tomatoes you can also use tomato ketchup, tomato sauce, tomato salsa, or happened to use tomatoes. To taste show, season and drizzle with Oil.

5. Bake
In the oven, at the most about 15 Rail - 20 Min to bake.

Recipe Idea: Gluten-Free Onion Cake

You will need: 1 kg onions diced, 100ml Crème Fraiche 100ml cream, 1/2 teaspoon of ground cumin, 1 pinch of nutmeg, 2 eggs.

Onions in the Panne cook until soft. Allow it to cool. The rest of the ingredients together and whisk together with the onions and mix. Prepare dough and roll out. The mass on the dough and at 220°C for about 20 minutes to bake.

Good Appetite!

Ingredients

Rice Whole Grain Flour*, Corn Starch*, Rice Flour*, Baking Powder (Raising Agent: Sodium Bicarbonate, Acidifier: Monopotassium Tartrate, Corn Starch*), Thickener: Guar Flour*, Quinoa Sourdough Powder* (Quinoa Flour*, Rice Flour*, Starter Cultures), Sea Salt, Dry Yeast, Raw Cane Sugar*, Thickener: Xanthan Gum.

*from controlled organic cultivation

Nutritional values & analytical results per 100 g