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Quiche Gluten Free Using Singlupan

Ingredients

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Gluten Free Quiche Using IREKS Singlupan

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Method

  • Mixing time: 4 + 5 minutes

  • Dough temperature: approx. 27° C – 28°C

  • Bulk fermentation time: none

  • Scaling weight: approx. 0.035 kg dough approx. 0.040 kg sauce  (depending on the size of the forms)

  • Intermediate proof: none

  • Processing: quiches

  • Final proof: none

  • Baking temperature: approx. 200° C

  • Baking time: approx. 20 minutes

  • After the bulk fermentation time, roll out the dough to 3 mm, dock and cut round dough slices using a cutter (Ø 11 cm). Lay out (base and edge) small baking forms (Ø 8 cm) with the dough slices Fill with a filling and cover with the prepared sauce.

Delivery across
UK & Ireland