| abstract |
The present invention relates to a composition for gluten-free bakery products, which comprises a) a gluten-free cereal flour consisting of a rice flour, a tapioca flour and a potato flour b) a hydroxypropyl methylcellulose which has particle sizes so that at least 90 percent by weight of the hydroxypropyl methylcellulose particles are retained in a 150 micrometer mesh size sieve and pass through a 420 micrometer mesh size sieve and wherein hydroxypropyl methylcellulose has a viscosity of 1000 to 20,000 mPa s, determined in 2% by weight of aqueous solution at 20 ° C and the amount of hydroxypropyl methylcellulose is 0.5 to 5 parts by weight, based on 100 parts by weight of the gluten free cereal flour. |