| Gluten Free Mix * |
100.0 |
26.7 |
| Xanthan gum |
0.94 |
0.25 |
| Baking powder |
3.1 |
0.83 |
| Sodium bicarbonate |
1.8 |
0.48 |
| Sugar |
78.1 |
20.9 |
| Butter, unsalted |
43 |
11.5 |
| Sour cream |
84.2 |
22.5 |
| Vanilla |
1.8 |
0.49 |
| Honey |
8 |
2.1 |
| Liquid whole eggs |
52.7 |
14.1 |
* Gluten Free Mix = Rice Flour (2 parts = 846g), Potato Starch (2/3 parts = 339.6g) and Tapioca Flour (1/3 part = 135g)
- Blend dry ingredients for one minute at speed 1, then set aside
- Beat the sugar and butter for one minute at speed 1, then scrape and mix for six minutes at speed 2
- Add the dry ingredients and mix for one minute at speed 1
- Add the sour cream, vanilla and honey and mix for one minute at speed 1
- Add the eggs and mix for one minute at speed 1, then scrape and mix for one minute at speed one
- 930 grams into a greased 9x5-inch loaf pan dusted with rice flour
This formula is designed to be tested in a commercial bakery's research and development lab, and then scaled up for mass production depending on a bakery's equipment and specific formulation needs. For more technical information on this formula please contact us.
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