FIELD: food products.
SUBSTANCE: composition contains oat flour produced from oat grades which are non-toxic in case of celiac disease, egg mixture, vegetable oil as a fat component, baking soda, combination of xylitol and isomalt as sugar substitutes and intensive sweetener with the specified ratio of components.
EFFECT: ensuring production of gluten-free flour confectionery with dough having specified structural-mechanic characteristics without gluten.
2 tbl
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