Gluten-free wheat starch (< 20mg/kg), lupin flour, soy lecithin, xanthan gum, dextrose, baking powder, salt
PREPARATION FOR SHORTBREAD COOKIES:
Pre-heat the oven at 170°C. Take 150g universal baking mix, 50g soft sugar and 100g margarine. Put it in a bowl and knead it into dough. Let the dough rest in the refrigerator for some time. Flatten the dough using a rolling pin. Use baking moulds to cut or press little figures from the dough and put them on a baking tray. Bake the cookies for approx. 18 minutes at 170°C.
RECIPE FOR PIZZA:
Take 200g universal baking mix and add 120ml lukewarm milk, 25ml olive oil and 15g fresh yeast or 7g dried yeast. Mix the batter using dough hooks. Divide into two balls, wrap them in plastic and let them rise for 20 minutes. Then role them out onto a flour-sprinkled flour board using a rolling pin. Top up the pizza base. Pre-heat the oven at 240°C and bake the pizza in 15 minutes.
TIP: Use a milk substitute for a milk-free recipe.
Wheat, lupin, soy