How to use the cake and muffin mix
Try the basic cake recipe or make Silvia Visconti's pumpkin, buckwheat and amaretti bundt cake shown in the photo.
READ THE BASIC CAKE RECIPE
MAKE THE CAKE IN THE PHOTO
The cake in the photo uses this cake mix plus buckwheat flour and the other ingredients listed in the recipe.
Our stone-ground gluten-free flour blend for cakes is ideal for preparing soft cakes, muffins, plum cakes and sponge cakes.
Without thickeners, without gums and without added sugars.
BASIC CAKE RECIPE
Flavour: soft and delicate on the palate
Color: very light yellow
Grana: end
Ingredients: fine-grained rice flour and fine-grained corn flour (mix of fine varieties with ancient native Piedmontese varieties).
Mixed and stone ground
Available in packs of:
Net weight 500 g (plastic packaging as per photo)
Net weight 5 kg (aluminium packaging)
Gluten free
Suitable for celiacs
NUTRITIONAL DECLARATION Average values per 100 g of mixture.
Energy 1489/352 g
Fat of which: 1.69 g
saturated fatty acids 0.15 g
Carbohydrates of which: 75.68 g
sugars 1.30 g
Fibers 2.75 g
Protein 7.09 g
Salt 0.16 g
RECIPE BELOW THE CARD
PACKAGING LANGUAGE: Italian/English
TECHNICAL DATA SHEET
