BENEFITS: It is a food rich in nutrients and with a multitude of good properties, among which carbohydrates stand out, capable of providing about 350 kcal / 100g, and the low presence of 1.8 / 100 g fats. It also provides good quality vegetable protein, fiber, although in small quantities, and minerals such as calcium, magnesium and iron. As for vitamins, those of group B and vitamins D stand out, it also does not contain gluten and is low in sodium.
ALL INGREDIENTS ARE SUBSTITUTE FOR INTOLERANCE.
INSTRUCTIONS FOR USE: Preparation mode:
? Preheat the oven to 350 ° F 180 ?.
? Grease and flour a 25 X 25 cm mold.
? Take the eggs and separate the whites from the yolks.
? In a bowl, beat the egg whites until stiff and set aside.
? Add the entire contents of the package. Flour prepared to make U-MIX gluten-free cake in another container.
? Incorporate the required ingredients: the egg yolks, the melted butter, the milk and the vanilla.
IMPORTANT: All ingredients in the recipe must be at room temperature.
? Beat by hand or in a blender for 3 minutes until a homogeneous mixture is obtained, incorporate the whites to the point of snow gently with enveloping movements.
? Pour the mixture into the mold and bake for 40 minutes. Once the baking time has elapsed, you can insert a wooden toothpick, it should come out completely clean.
? Remove from the oven, allow to cool for 10 minutes and remove carefully from the mold.
RESTRICTIONS: NOT SUITABLE FOR DIABETICS.
INGREDIENTS: RICE FLOUR, SUGAR, XANTAN GUM, SODIUM BICARBONATE, CORN STARCH, TAPIOCA STARCH, SALT AND PSYLLIUYM PLANTAGO.
The consumption of this product is the responsibility of whoever uses it and who recommends it.