FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for preparation of a gluten-free cooked semi-product consist in: flour boiling in a boiling mixture of water, oil and salt while stirring, pregelatinized flour cooling and its joint with melange, molding and baking. Flour is rice flour, corn starch and maize starch in ratio of 50:40:10 of flour weight.
EFFECT: invention allows to expand the range of baked cooked semi-products with improved organoleptic indices and complete exclusion of gluten from products.
1 cl, 2 tbl, 3 ex
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