GLUTEN-FREE COOKIE PRODUCTION METHOD Russian patent published in 2018 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Method for producing gluten-free biscuits comprises successive mixing amaranth flour, Demerara sugar brown sugar, baking powder, softened fat ingredient in the form of butter, hen eggs, herbal additive Shifo-Choi in the form of a dry extract. Ingredients are being stirred for 10–12 minutes, the resulting mixture is being molded and baked at a temperature of 180 ± 10 °C for 20–25 minutes. Mixture is being prepared with the following component ratio (wt %): amaranth flour – 33.5, brown Demerara sugar – 25.12, hen eggs – 22.61, butter – 16.75, baking powder – 1.67, herbal additive Shifo-Choi as a dry extract – 0.35.

EFFECT: proposed method provides producing a biscuit that is suitable for people with gluten intolerance, as well as for people keeping a gluten-free diet, in addition, selecting the ratio of ingredients allows improving the organoleptic quality indices of gluten-free biscuits and increasing its nutritional value with the complete elimination of gluten-containing products.

1 cl, 4 ex, 1 tbl