METHOD FOR PRODUCTION OF GLUTEN-FREE SHORTBREAD COOKIES Russian patent published in 2024 - IPC A21D13/66 A21D13/04 A21D13/47 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products, namely shortbread cookies based on gluten-free multicomponent mixtures. Gluten-free shortbread cookie production method envisages kneading shortbread dough of margarine, sugar powder, chicken eggs, a mixture of rice, almond and coconut flour. Then one performs maintenance of dough, formation of a shortbread product into a layer with thickness of 4 mm, cutting of a workpiece into a shaped form and baking of products at temperature of 190–230 °C for 3–6 minutes. Dough is prepared at the following ratio of components, wt.%: margarine – 31, sugar powder – 13.6, chicken eggs – 3.6, rice flour – 36.2, almond flour – 7.8, coconut flour – 7.8.

EFFECT: invention enables to obtain gluten-free cookies with improved consumer properties and reduced caloric content.

1 cl, 1 tbl