Ingredients:
- 1½ cups of gluten free all purpose flour
- 1 tbsp of cane sugar
- 1 tsp cornstarch
- 1 tsp of yeast
- ½ tsp baking powder
- ½ tsp baking soda
- 2 to 2½ cups of water
- 1 tsp beetroot powder
- mulberry jam, as needed
- ricotta cheese, as needed
Instructions:
- Mix all the ingredients together except the baking soda.
- Let the dough rest in the fridge for at least 30 minutes.
- Add the baking soda, and start baking the dough on a hot pan.
- Add mulberry jam and ricotta cheese.
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