- Gluten Free flour 1kg
- Eggs at room temperature 750gr
- Hot water 100gr
- Natural flavors (to taste)
Put all the ingredients in the kneader for 8 minutes at maximum speed: the result is a liquid dough, similar to a cream. Put it in an oiled cake mold, using the sac a poche, and then level it. In this case the leavened is not necessary. Considering a mold with a diameter of 24 centimeters, bake the dough at 350 °F (180 °C) for 22-25 minutes.
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