FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Disclosed is a method for preparation of a gluten-free flour confectionary mixture, in which gluten-free rice flour is additionally introduced at the following ratio of initial components, wt%: rice flour 72.0; corn starch – 22.3; xanthane gum 1.5; pectin 0.2; citric acid 1.0; baking soda 1.0; herbal lecithin 2.0.
EFFECT: invention is aimed at expansion of assortment of gluten-free flour confectionary products, namely rice flour croissants, as a result of which it is possible to produce a product both for people suffering allergic reaction to gluten and for a healthy population.
1 cl, 3 tbl, 2 ex
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