FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries.
SUBSTANCE: method involves simultaneously mixing gluten-free flour, starch, sand sugar, fatty component, flavor and functional additives; whipping resultant mixture during 5-10 min; introducing potato starch and kneading dough during 3-5 min, with corn or rice flour being used as gluten-free flour. Potato starch and other components are used in the ratio, wt%: corn or rice flour 15.4-30.7; potato starch 12.1-26.1; sand sugar 12.1-24.5; fatty component 5.3-16.3; flavor and functional additives the balance.
EFFECT: wider range of farinaceous confectioneries, in particular, products such as short pastry cakes and gingerbread based on novel receipts of starch-containing gluten-free dough.
2 tbl, 2 ex
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