The fine, gluten-free potato flour is ideal for dumplings and dumplings. It is also suitable for baking and for binding desserts, creams, cold dishes, sauces and soups. To ensure that the gluten content of the gluten-free potato flour is guaranteed to be below 20 ppm (20 mg/kg) gluten, it is kept carefully separate from all products containing gluten and analyzed several times. To this end, Spielberger Mühle ensures strictly separate product flows and separate production lines. The products only leave the company when the last analysis confirms that they are gluten-free. For an ecological and safe packaging solution for the gluten-free products, sustainable packaging made from 100% paper is used. Because the bag is made of 100% paper, it can be easily disposed of as waste paper.
This potato flour is ideal for dumplings and dumplings. It is also suitable for baking and for thickening desserts, creams, cold dishes, sauces and soups. Potato flour for thickening: Stir the potato flour into cold liquid and then stir into the boiling liquid. Bring to the boil briefly. Approx. 4 level tablespoons (40 g) of starch per liter of liquid are required to thicken sauces and soups. Approx. 90 g starch per liter of liquid is required for flummery and porridge, and approx. 60 g for creams.
Last-Update: 10/17/26, 9:07 PM /
Kartoffelmehl, gf. / 577a9854-6940-4dbd-9394-002948efb35e /
Version: 1