Heat milk with water so that it is not hot but lukewarm. Add sugar and yeast and then mix everything together. Put the Mix into a large bowl, add sugar and mix.
Add milk with water, mixing as you go along. (I first put 270g of the Mix and then add several spoons to obtain a spongy consistency). Add olive oil and knead a smooth dough.
Cover the bowl with a cloth and leave it in a warm place for 30 minutes to let the dough grow. (It should double its volume).
You can use the recipe to make two pizzas of about 26 cm or 1 large pizza.
Spread the pizza with sauce, sprinkle it with grated mozzarella and arrange toppings.
Bake in 230°c for about 15 minutes.
Put the Mix in a bowl, add baking powder and sugar and mix everything together.
Next, add milk, butter and egg. Mix everything to obtain a smooth consistence.
Put the dough (spoon by spoon) on a hot greased frying pan. Fry on both sides until golden.
Sieve the flour in the bowl, add soft butter, sugar, eggs, milk and baking powder.
Mix the ingredients to obtain a smooth consistency. Heat up the oven to 180°c and grease the baking tin.
Pour the batter into the baking tin and put in the hot oven. Bake for about 50 minutes. Serve cooled.
Combine the ingredients to obtain a homogeneous, smooth dough. Wrap the ball of dough with cling film and put in the fridge for 20 minutes.
Once cooled, roll out the dough until it is about 2 mm thick. Cut out the pasta shape you want.
Boil in salted water in small portions for 3-4 minutes.
Whisk eggs in a bowl, add the Mix and milk and mix everything to a smooth consistency.
Fry on a very hot pan on both sides.
May be served sweet or savoury with stuffing.
Sieve Mix for Cake into a bowl, add other ingredients and mix everything to obtain a smooth consistency.
Grease the waffle maker. Cook the batter in the heated up maker until golden.
Cool down on a metal grid.
May be served topped with whipped cream, pieces of fruit or chocolate spread.
Put the Mix into a bowl, add salt, water and instant yeast (dissolve fresh yeast in water and add to the rest of the ingredients). Mix the ingredients and add oil slowly. Knead the dough to obtain a homogenous consistency.
Put the dough in a greased baking tin, cover with cloth and put away for about 30 minutes until the dough grows to double its volume.
Heat up the oven to 200°c (with no air flow). Put the baking tin/casserole on the bottom of the oven and fill it with warm water. Put risen dough in the oven and bake for about 50 minutes.
After baking, take the bread out of the baking tin and cool it down.
Ingredients should be at room temperature.
Put the Mix into a bowl, add dry yeast and salt and mix everything together. Next, add water and olive oil to make the dough (dissolve fresh yeast in water and add to the rest of the ingredients).
Leave the dough in the bowl, cover with a cloth and put away in a warm place for about 40 minutes. Put the risen dough in a baking tin and arrange your favourite ingredients on top. Bake in the oven heated up to 220°c for about 40 minutes.
Ingredients should be at room temperature.
Put the Mix into a bowl, add dry yeast and salt and mix everything together. Next, add water and olive oil to make the dough (dissolve fresh yeast in water and add to the rest of the ingredients). Put the dough on the table and knead it to form buns. Put the buns into a baking tin lined with bakery paper, cover with a cloth and put away in a dry place until it doubles its volume. Put the buns in the oven heated up to 200°c and bake for about 25 minutes.
The complete exclusion of gluten from the diet gives people especially sensitive to this protein, a chance to significantly improve your health and well-being. Following a gluten-free diet, people with celiac disease or living with diagnosed with gluten intolerance, can enjoy life, without fear of deterioration.
The widespread belief that the introduction of this diet entails serious dietary restrictions are not true. Although this particular nutrition plan requires discipline and patience, there is currently no problem choosing completely nutritious substitutes gluten free. Today's gluten-free diet is simple, easy, and truly nice. Leading to an excellent physical and mental state, good medical advice and no unpleasant symptoms, it makes allergies rediscover the joys of life.
We are the official distributor of TM "Balviten" in the Russian Federation. We distribute food products for people suffering from celiac disease, phenylketonuria and gluten intolerance.
Our main goal is more important. This will help those who live in in such conditions, follow a diet that improves their health and quality of life while maintaining delicious food in all relationship. Thanks to our efforts and individual gluten-free diet should not be the daily sacrifice of our favorite foods and desserts.
Manufacturer contacts in Poland:
al. Wojcieja Korfantego 191 Katowice
tel. 32 220 14 14
fax. 32 441 63 23
Official distributor contacts TM "Balviten" in Russian Federation:
tel. +7 495 921-25-15
Health Nutrition Sales Manager