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Light gluten-free flour mix
Bake gluten-free juicy muffins or a delicious light bread. Our popular Fin Mix is a light flour mix that you can use in similar ways to how you use wheat flour in traditional baking and cooking. Fin Mix is also lactose-free and without added wheat starch. It is perfect for muffins, bread, soft cakes and cookies. This versatile favorite can also be used for cooking, both when you are going to bread chicken and when you are going to make a delicious béchamel sauce.
Tip, bake a juicy carrot cake!
Base: Set the oven to 175°C. Cut a piece of butter paper that fits in the bottom of a mold with a removable edge, approximately 23 cm in diameter. Grease the mold and dust with a little Semper Pofiber. Melt 225 g butter (alt. 2 1/2 dl rapeseed oil) butter and let cool slightly. Mix 6 dl (310 g) fine mix, 1 1/2 tsp baking powder, 1 tbsp cinnamon, 2 tsp vanilla sugar, 1 dl coconut flakes, 3/4 tsp salt and 1/2 dl Pofiber in a bowl. Beat 3 large eggs and 3 dl caster sugar for a couple of minutes until fluffy. Add 7 1/2 dl (300 g) finely grated carrot and the melted butter to the batter and mix. Stir in the flour mixture and mix until smooth. Pour the batter into the tin and bake at the bottom of the oven for about 55 minutes, until the cake is cooked through. Test with a skewer. Let the cake cool in the tin. It is best to refrigerate so that it is completely cool when you spread the frosting on it. Remove the cake from the tin and place it on a cake plate. Spread the frosting over the cake.
Frosting: Mix 75 g room temperature butter with 2 dl (120 g) icing sugar and 1 tsp vanilla sugar. Add 2 tbsp freshly squeezed lemon juice and whisk until smooth. Mix in 150 g cream cheese (type Philadelphia) in batches, and whisk the frosting until fluffy. Refrigerate until ready to top the cake.
Tip! Use ready-made vanilla quark (about 350 g) as an alternative frosting.
All-purpose flour mix with a wide range of uses.
Perfect for muffins, bread and cakes.
Low FODMAP. • Lactose-free.
No added wheat starch.
Used for delicious and gluten-free cooking and baking in a similar way to wheat flour used in traditional baking and cooking.
Bake gluten-free juicy muffins or a delicious light bread. Our popular Fin Mix is a light flour mix that you can use in similar ways to how you use wheat flour in traditional baking and cooking. Fin Mix is also lactose-free and without added wheat starch. It is perfect for muffins, bread, soft cakes and cookies. This versatile favorite can also be used for cooking, both when you are going to bread chicken and when you are going to make a delicious béchamel sauce.
Tip, bake a juicy carrot cake!
Base: Set the oven to 175°C. Cut a piece of butter paper that fits in the bottom of a mold with a removable edge, approximately 23 cm in diameter. Grease the mold and dust with a little Semper Pofiber. Melt 225 g butter (alt. 2 1/2 dl rapeseed oil) butter and let cool slightly. Mix 6 dl (310 g) fine mix, 1 1/2 tsp baking powder, 1 tbsp cinnamon, 2 tsp vanilla sugar, 1 dl coconut flakes, 3/4 tsp salt and 1/2 dl Pofiber in a bowl. Beat 3 large eggs and 3 dl caster sugar for a couple of minutes until fluffy. Add 7 1/2 dl (300 g) finely grated carrot and the melted butter to the batter and mix. Stir in the flour mixture and mix until smooth. Pour the batter into the tin and bake at the bottom of the oven for about 55 minutes, until the cake is cooked through. Test with a skewer. Let the cake cool in the tin. It is best to refrigerate so that it is completely cool when you spread the frosting on it. Remove the cake from the tin and place it on a cake plate. Spread the frosting over the cake.
Frosting: Mix 75 g room temperature butter with 2 dl (120 g) icing sugar and 1 tsp vanilla sugar. Add 2 tbsp freshly squeezed lemon juice and whisk until smooth. Mix in 150 g cream cheese (type Philadelphia) in batches, and whisk the frosting until fluffy. Refrigerate until ready to top the cake.
Tip! Use ready-made vanilla quark (about 350 g) as an alternative frosting.
All-purpose flour mix with a wide range of uses.
Perfect for muffins, bread and cakes.
Low FODMAP. • Lactose-free.
No added wheat starch.
Used for delicious and gluten-free cooking and baking in a similar way to wheat flour used in traditional baking and cooking.
Corn starch, rice flour, potato flour, modified potato starch, sugar, thickeners (guar gum, hydroxypropyl methylcellulose, sodium alginate, pectin), minerals (iron), vitamins (thiamine, niacin, B6, folic acid).