Ingredients
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1 kg 2 lbs 3 oz kg IREKS Singlupan (Gluten Free)
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0.03 kg 0 lbs 1 oz kg Sugar Tate & Lyle Gran (Cane)
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0.64 kg 1 lbs 7 oz kg Margarine
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0.1 L 0.42 cups Water
Gluten Free Quiche Using IREKS Singlupan
Method
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Mixing time: 4 + 5 minutes
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Dough temperature: approx. 27° C – 28°C
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Bulk fermentation time: none
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Scaling weight: approx. 0.035 kg dough approx. 0.040 kg sauce (depending on the size of the forms)
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Intermediate proof: none
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Processing: quiches
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Final proof: none
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Baking temperature: approx. 200° C
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Baking time: approx. 20 minutes
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After the bulk fermentation time, roll out the dough to 3 mm, dock and cut round dough slices using a cutter (Ø 11 cm). Lay out (base and edge) small baking forms (Ø 8 cm) with the dough slices Fill with a filling and cover with the prepared sauce.
