FIELD: food industry.
SUBSTANCE: gluten-free biscuit production method is proposed, involving mixing loose products - amaranth flour, corn starch, powdered sugar, food salt, vanillin - with butter, followed by adding chicken eggs and the polyvitamin additive Vetoron-E, stirring the mixture until smooth, moulding and baking at the temperature 180°C for 15 minutes, cooling and packaging, while the formulation products are included in the composition at the following ratio, wt %: amaranth flour 22-30; corn starch 22-30; powdered sugar 8-13; vanillin 0.4-0.6; chicken egg 4-6; salt 0.4-0.6; butter 25-35; Vetoron-E 0.125.
EFFECT: invention allows to improve the organoleptic indices of the gluten-free biscuit quality, to improve its nutritional value while completely excluding gluten-containing products.
1 tbl, 3 ex
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