MULTI-PURPOSE GLUTEN FREE FLOUR

CODE - G12955

A reliable & 100% pure gluten free flour for versatile gluten-free breads & confectioneries. ...Read More

• Versatile: Ideal for gluten-free breads, pizza doughs, muffins, cookies & pastries.
• Wheat-Like Resemblance: Mimics the taste and texture of traditional wheat flour.
• Streamlined Operations: Simplifies the baking process, reduces chances of errors.

USAGE : Perfect for gluten free breads, cookies, gluten free cakes, muffins & more with reliable results

DOSAGE : 100 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Multi-Purpose Gluten Free Flour is a pantry essential for gluten-free baking, offering reliability, creativity & versatility to professional bakers, chefs & pâtissiers. Our gluten free flour can be used for the preparation of gluten-free breads, loaves, pizza doughs, gourmet breads, muffins, cookies, and pastries. Our premium gluten-free blend, enriched with millet flour is formulated for convenience and consistent results and delivers impeccable taste, uniform texture, stable volume & eating qualities.

A multi-purpose gluten free flour with multi-benefits:
• Versatile: Ideal for gluten-free breads, pizza doughs, muffins, cookies & pastries.
• Reliable Quality: Ensures uniform texture, stable volume, and great taste
• Wheat-Like Resemblance: Mimics the taste and texture of traditional wheat flour
• Streamlined Operations: Simplifies the baking process, reduces chances of errors
• Expand Menu Offerings: Diversify offerings that cater to specific diet requirements

Ideal for all kinds of professional bakers and kitchens, our pure Multi-Purpose Gluten Free Flour is a core ingredient for achieving gluten-free baking excellence delivering results resembling traditional wheat flour. It caters to the growing demand for delicious, premium-quality gluten-free delights in bakeries, specific dietary requirements, and specialized menus.

Key Ingredients

Corn Starch, Rice Flour, Tapioca Starch, Potato Starch, Millet Flour, Thickener (Guar bean (E412), Xanthan gum (E415), Dextrose, Salt.

Recipe

INGREDIENTS QTY (gm) QTY (%)

Gluten-Free Multi-Purpose Flour 1000 gm 100%

Hot Water 50°C 900 gm 90%

SUNFLOWER OIL 80 gm 8%

Fresh Yest / Dry Yeast 42 gm / 20 gm 4.2% 2%

SALT 16 gm 1.6%

Cost Calculator

Method

Measure all the ingredients precisely. Preheat oven to 230°C. Place all ingredients in a mixing bowl with a hook attachment. Mix on slow speed for 30 seconds. Mix on medium speed for 5 minutes. Ensure the dough temperature is between 35°C to 38°C. Bulk fermentation for 45 minutes. Scale the dough to 550g. Final proofing for 30 minutes at 30°C under 75% relative humidity. Bake with lots of steam at 230°C under a falling temp of 200 °C for 45-50 minutes.