GLUTEN-FREE SUGAR COOKIE Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionery products production. Gluten-free sugar cookie is produced of a compound containing non-gluten flour represented by buckwheat flour, sugar, a fatty component, chicken egg, invert syrup, culinary salt, drinking soda, ammonium bicarbonate, potato starch at the following components ratio wt %: buckwheat flour - 57.0-58.0; sugar 18.4-19.0; fatty component -11.4-12.0; chicken egg 3.3-3.7; invert syrup - 2.4-2.7; culinary salt - 0.3-0.5; drinking soda - 0.3-0.5; ammonium bicarbonate - 0.1-0.3; the rest is potato starch. Cookie preparation envisages simultaneous blending of sugar, the fatty component, chicken egg, invert syrup, drinking soda and ammonium bicarbonate. One introduces buckwheat flour and potato starch into the prepared emulsion, kneads dough during 5-25 minutes and performs storing during 30 minutes.

EFFECT: invention allows to increase cookie food value as well as extend the range of gluten-free flour confectionary products.

3 tbl, 1 ex