BIO Gluten Free Pizza Baking Mix 250 g - FIVE CHANGES

INGREDIENTS

Rice flour*, tapioca*, arrowroot*, plantain peel*, Himalayan salt (* ingredient from certified organic farming)

DESCRIPTION /
Gluten-free BIO pizza mix 250 g

PREPARATION PROCEDURE

With dry yeast

1. Pour the mixture into the bowl.
2. Add 7 g of instant dry yeast to the mixture.
3. Add 200 ml of warm (about 45 degrees C) boiled water, two tablespoons of olive oil, 1 teaspoon of honey.
4. Stir with a spoon, then knead with hands.
5. Cover with a cloth and let rise in a warm place for 1 hour (you can put it in the oven at 30-40 degrees C)
6. Knead the dough again and roll it out on a baking tray to form a thin dough.
7. Preheat the oven to 250-300 degrees.
8. Put the dough on a baking sheet, put the sauce on it.
9. Bake for 17-20 minutes depending on how preheated the oven is (the higher the temperature, the shorter the baking time). 3 minutes before the end, sprinkle with cheese and your favorite INGREDIENTS
sprinkle.

With fresh yeast

1. Prepare the solution: add 20 g of fresh yeast (at room temperature), 1 teaspoon of honey and 1 tablespoon of the mixture to 200 ml of warm water and mix thoroughly.
2. Leave on for 15 minutes. in a warm place to grow.
3. Pour the mixture into a bowl, add the finished leaven and 2 tablespoons olive oil.
4. Continue with steps 4 through 9 for this dry yeast pizza recipe.
NUTRITIONAL VALUE PER 100 g
Energy value - 1372 kJ / 328 kcal
fat - 6.9 g
including saturated fat – 1.1 g
Carbohydrates – 61g
including sugar – 3.3 g
Fiber – 2.8g
Protein - 3.7g
Salt – 1.4g

ALLERGEN INFORMATION
Product may contain nuts.

RECOMMENDED STORAGE CONDITIONS
Store dry and cool, tightly closed.

< b> Manufacturer - name and address: Simpatiko sp. z oo, ul. Łuże 20, 05-092 Dąbrowa