• Almond flour is gluten-free and particularly rich in vitamins such as vitamin A, B, E and minerals, including iron, zinc, fluorine, magnesium and calcium. It convinces with an aromatic taste as well as a high protein content.
• Functional fiber resistant corn dextrin - Nutriose is obtained from corn, is tasteless and with prebiotic effect, because it can not be broken down by our digestive system for the most part, because it consists of indigestible starch. The valuable dietary fiber thus continues to enter the large intestine and serves as a food source for the intestinal flora located there.
• Coconut flour is also naturally gluten-free and has a high fiber and protein content. It is also rich in minerals such as potassium, selenium, zinc and magnesium. Its natural sweetness also makes it ideal for baking.
• Konjac flour is free of gluten, fat, lactose, fructose and histamine and is also alkaline. It is well suited for low carb and ketogenic diets. Naturally derived from konjac root, the flour also provides a long-lasting feeling of satiety.

What makes Dr. Coy's flour substitute so special?

Unlike gluten-containing grains, which have high gluten and therefore good baking properties, gluten-free flour is initially difficult to work in a dough.

In combination with smart sugar alternatives, Dr. Coy gluten-free flour offers the necessary stability for delicious pastries and other recipe ideas. In addition, it is significantly richer in fiber and protein and convinces as a flour substitute that has little impact on blood sugar.

Gluten-free pan cakes

For 6 pieces: 3 eggs (size M) | 30 g Dr. Coy Sweet Mix Baking | 300 ml milk | 100 g Dr. Coy Flour Mix | ½ tsp salt | 1 tsp baking powder

Also: coconut oil for the pan

• Place the eggs with the Dr. Coy SüßeMix Backen in a mixing bowl, beat with the whisks of a hand mixer until light and creamy. Then briefly stir in the milk.
• Stir the flour mixture with the salt and baking powder into the egg milk until a smooth dough is formed. Let the dough rest for at least 10 minutes, as the flour and especially the konjac flour swell strongly.
• Heat some coconut oil in a coated pan. For each pancake, pour in about 1 ladle (or 3-4 tablespoons) of batter, flatten a bit, then cook over medium heat until golden brown on both sides. Do not turn the pancakes until the underside is golden brown.
• Bake approx. 6 pancakes one after the other. If necessary, keep finished pancakes warm in the oven at 80° (top and bottom heat).

Tip: The best way to flip the pancakes is to let them slide out of the pan onto a flat plate or saucepan lid when they are done on the bottom side, then flip them back into the pan. Serving suggestions: The pancakes can be complemented with sweet as well as savory ingredients, such as a fruity spread or radish curd. To make this, wash and dry 1 bunch of radishes. Chop the red tubers and half of the radish greens, mix with 400 g quark (20% fat), season with salt, pepper and paprika powder.

Note: The flour substitute mix tends to clump. However, it is easy to shake up and this does not represent a reduction in quality. This functional flour substitute does not replace a varied and balanced diet and a healthy lifestyle. Close well after use. Store in a dry place and protect from heat.