Gluten-free cornflakes
Gluten-free cornflakes
From
4
fromThese cornflakes are quick and easy to make. They are deliciously crunchy on the inside, but chewy and soft in the middle. This recipe makes 12 biscuits.
Ingredients
- You will need:
3 dl Gluten-free Teff cornflakes
2,5 dl Gluten-free Light Flour Puree
2 dl Gluten Free Large Wholemeal Oatmeal
1 dl room temperature margarine
1 dl sugar
1 dl brown sugar
1 egg
1 tl vanilla sugar
0,5tspbaking soda
0,5tspbaking powder
A pinch of salt
Preparation
- Whip the margarine, add the sugars and mix.
- Add the egg. In another bowl, mix the dry ingredients and combine them with the egg and sugar mixture.
- Add the oatmeal and cereal, stir.
- Shape the dough into dumplings on a baking sheet and bake in a 175°C oven for 10-12 minutes.
- Let cool and enjoy!
Tip
- Use an ice cream scoop to scoop out the dough - you'll create evenly sized biscuits!
The recipe seems to be too low in fat compared to the other ingredients. I did as instructed and the biscuits did not spread at all and the texture is dry.
Hello,
Sorry for the delay in replying! Thank you for your message! The dough should be stiff when making doughnuts. Each baker measures their own desimit, so the amount of flour in the dough can vary. Also, Teff cornflakes are very finicky and so the amount of flour can increase unnoticed. You can still knock the tray against the table a few times after removing it from the oven, which will make the biscuits spread more (this applies to all biscuits).