Gluten-free baking mix ORGANIC 500g LEILA

DESCRIPTION
PREPARATION : CRISP CAKE - 250g of a mix, 100g of butter or margarine, 120g of sugar, 1 egg, grated lemon zest. Puree butter and sugar. Add the beaten egg with a pinch of salt and the mixture. Knead the dough, wrap in cling film and refrigerate for an hour. Roll out the dough to the desired thickness and fill with gluten-free jam. Bake at 180 degrees C for 15-20 minutes.
MARGHERITA CAKE - 250g mixture, 50g butter or margarine (dissolved), 150g sugar, 4 eggs, grated lemon zest, half a bag of gluten-free yeast. Beat eggs with sugar in a bowl. Add the mixture, yeast, butter and grated lemon peel and stir from bottom to top. Place in a 26 cm springform pan, grease with butter and sprinkle with rice flour. Bake at 180 degrees C for about 30 minutes.
INGREDIENTS

Rice flour*, corn flour*, tapioca starch*, potato starch*. * from controlled organic cultivation
NUTRITIONAL VALUE per 100 g
Calorific value (kj/kcal): 1497 kcal / 358 kcal
Protein (g): 3.1
Carbohydrates (g): 81.6
of which sugars (g): 1.7
Fat (g): 1.4
of which acids saturated fatty acids (g): 0.003
RECOMMENDED STORAGE CONDITIONS
Store cool and dry. Best before date: Date on the side of the packaging
NO SUGAR: YES
NO GLUTEN: YES
Possible allergens: LUPINE, MILK. GORCZYCA, SOYA