Gluten-free coconut rolls:180g gluten free flour Nomix,20g fine corn flour,70g powdered sugar,egg,80g butter,80g finely grated coconut.Raw dough we knead well and let it rest. Then we pressed dougt through a grinder over the form and store on a baking sheet. Bake at 160 °C for 12 min. Finished rolls we can soak in chocolate icing or wrapped in vanilla sugar.

Gluten-free coconut rolls:180g gluten free flour Nomix,20g fine corn flour,70g powdered sugar,egg,80g butter,80g finely grated coconut.Raw dough we knead well and let it rest. Then we pressed dougt through a grinder over the form and store on a baking sheet. Bake at 160 °C for 12 min. Finished rolls we can soak in chocolate icing or wrapped in vanilla sugar.

Gluten-free nut rolls:85g gluten free flour Nomix,15g fine corn flour,250g sugar,125g nuts,125g butter, 4g of baking soda. We rind walnuts, mix with the flour, soda, sugar and butter. Prepare a smooth dough and let it rest. The dough filled into molds, but let fill up only half, because they're stuck-up and increases its volume. Bake at 160 °C for 15 min.

Gluten-free nut rolls:85g gluten free flour Nomix,15g fine corn flour,250g sugar,125g nuts,125g butter, 4g of baking soda. We rind walnuts, mix with the flour, soda, sugar and butter. Prepare a smooth dough and let it rest. The dough filled into molds, but let fill up only half, because they're stuck-up and increases its volume. Bake at 160 °C for 15 min.

Gluten-free fruit pies•85g gluten free flour Nomix•15g of corn flour•80g of nuts•40g butter•70g sugar•1whole egg•50g raisins•150g candied fruit.Procedure: Wiping the eggs with sugar & butter. Then stir in the flour & let it for a while. Candied fruit cut into smaller pieces & nuts cut coarsely.Everything we mix the dough & leave for 30 minutes. Shaping slightly flattened cylinders of 4 cm, again let stand for a while.Before baking, brush with beaten egg.Bake slowly (170 °C) around 30 min.

Gluten-free fruit pies•85g gluten free flour Nomix•15g of corn flour•80g of nuts•40g butter•70g sugar•1whole egg•50g raisins•150g candied fruit.Procedure: Wiping the eggs with sugar & butter. Then stir in the flour & let it for a while. Candied fruit cut into smaller pieces & nuts cut coarsely.Everything we mix the dough & leave for 30 minutes. Shaping slightly flattened cylinders of 4 cm, again let stand for a while.Before baking, brush with beaten egg.Bake slowly (170 °C) around 30 min.

Gluten-free bear paws• 170g gluten free flour NOMIX• 80g fat (butter)• 30g of corn flour• 40g ground nuts• 70g sugar• 1/2egg• 1 tablespoon cocoa• lemon peel• cinnamon/ground cloves (1/3 teaspoon each).Procedure:Spices toss with flour, cocoa and sugar. Then add the other ingredients and knead thoroughly. Refrigerate it for about one hour. We make smaller balls, which pressed into molds. Bake at 160 to 170 ° C. After cooking:the dough shake out of the molds and wrapping in sugar.

Gluten-free bear paws• 170g gluten free flour NOMIX• 80g fat (butter)• 30g of corn flour• 40g ground nuts• 70g sugar• 1/2egg• 1 tablespoon cocoa• lemon peel• cinnamon/ground cloves (1/3 teaspoon each).Procedure:Spices toss with flour, cocoa and sugar. Then add the other ingredients and knead thoroughly. Refrigerate it for about one hour. We make smaller balls, which pressed into molds. Bake at 160 to 170 ° C. After cooking:the dough shake out of the molds and wrapping in sugar.

Gluten-free gingerbread•200 g gluten free flour Nomix•1 egg• 80g caster sugar•30 g of fat• 60 g of honey• 1/2 teaspoon gingerbread spice• 1/2 teaspoon baking soda.Honey and fat melt and mix with the other ingredients,after refrigerate it for about one day.Roll the dough to a thickness of about 0.5 centimeters and cut out shapes. Bake (170°C) for 12–15 min.Immediately after baking still hot the dough may be brushed with lightly beaten egg and little water.Now it is ready to decorate with…

Gluten-free gingerbread•200 g gluten free flour Nomix•1 egg• 80g caster sugar•30 g of fat• 60 g of honey• 1/2 teaspoon gingerbread spice• 1/2 teaspoon baking soda.Honey and fat melt and mix with the other ingredients,after refrigerate it for about one day.Roll the dough to a thickness of about 0.5 centimeters and cut out shapes. Bake (170°C) for 12–15 min.Immediately after baking still hot the dough may be brushed with lightly beaten egg and little water.Now it is ready to decorate with…

Nominal christmas vanilla crescents• 190 g gluten free flour Nomix • 50 g of corn flour • 50 g powdered sugar • 160 g butter • 100 g ground nuts • 1 egg yolk • sugar mixed with vanilla sugar (to coat) Procedure: Cream dry ingredients, add the softened fat and eggs. Knead well and refrigerate it for about one hour. Roll the dough,cut on a sheet 0.8 to 1 cm and a do crescents. Bake at about 170 ° C to becoming pink. After a while, but still hot, encase with mix of sugar and vanilla.

Nominal christmas vanilla crescents• 190 g gluten free flour Nomix • 50 g of corn flour • 50 g powdered sugar • 160 g butter • 100 g ground nuts • 1 egg yolk • sugar mixed with vanilla sugar (to coat) Procedure: Cream dry ingredients, add the softened fat and eggs. Knead well and refrigerate it for about one hour. Roll the dough,cut on a sheet 0.8 to 1 cm and a do crescents. Bake at about 170 ° C to becoming pink. After a while, but still hot, encase with mix of sugar and vanilla.

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