GLUTEN FREE BISCUIT
Evenly spread the mixture into a layer of the desired thickness onto sheets of parchment paper.
For a 60x40cm tray, we suggest to use:
-400g of whipped mixture for a thin rollè
-500g of whipped mixture for a standard rollè
-600g of whipped mixture for a thick rollè.
Bake for a short time at 220-230°C (closed valve).
Out of the oven, quickly cool down the rollè and cover with cling film to avoid drying. Reserve in the fridge until you have to use it.
For the best whipping results, we recommend to measured the doses out so that they are proportionate to the size of the planetary bowl."