GLUTEN-FREE COOKIE PRODUCTION METHOD Russian patent published in 2018 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Proposed method involves preparing a flour mixture by successively mixing amaranth flour, chia seeds, butter, chicken eggs, sugar and baking powder. These components are mixed for 10–15 minutes until the oil is evenly distributed in the mass of the mixture. Then, the resulting mixture is put in molds and baked for 15 minutes at a temperature of 180 °C. Above mixture is produced with the following ratio of the initial components, mass%: amaranth flour 41.66, chia seeds 7.14, butter 11.9, chicken egg 14.29, sugar 23.8, baking powder 1.21.

EFFECT: invention makes it possible to improve the quality of cookies, as well as to expand the assortment of gluten-free flour confectionery products.

1 cl, 1 tbl, 2 ex