Pandoro gluten free

da 12,00

The gluten-free pandoro is also milk-free
Pandoro from gr. 400
Shelf life: 1 month

Large Yeasted Gold Blend (Corn starch, rice starch, potato starch, sugar, emulsifiers (lactic esters of mono and diglycerides of fatty acids, esters of 1.2propandiol of fatty acids), dehydrated glucose, SOY flour, leavening agent (disodium diphosphate, sodium hydrogen carbonate; stabilizer: calcium salts of fatty acids), dextrose, thickeners: guar gum, hydroxypropylmethylcellulose; dipsyllium fiber, pea flour and vanillin.) (16.39%), compressed yeast (16.39%) , SHORTBREAD ESSENCE (VEGETABLE OILS AND FATS [80%] (FATS (PALM, COCONUTS AND PALMISTS IN VARIABLE PROPORTION) OILS (HIGH OLEIC SUNFLOWER)), WATER, EMULSIFIER (E471), SALT (0.3%), CONCEN LEMON JUICE -LAYER, AROMAS.) (16.39%), Professional Crem (Water, totally hydrogenated vegetable fats (palm kernel 20%), sugar, soy protein isolate, stabilizers: E420ii, E463, E339, emulsifiers: E472e, E433, E472b, salt, flavorings, coloring: beta-carotene (E160a)) (16.39%), Cocoa butter (16.3 9%), Granulated Sugar (16.39%), (emulsifiers (mono and diglycerides of hydrated fatty acids, e475, e470,) stabilizers (e422), diluted flavors with propylene glycol) (0.82%), Vanillin (0.49%), SALT (0.33% ). SEE INGREDIENTS IN BOLD FOR ALLERGENS.


Gluten-free Pandoro , created especially for the intolerant, is produced without the addition of milk and therefore also suitable for lactose intolerant. The Christmas cake is made using fresh and high quality products, without preservatives, with natural leavening, in laboratories separate from those of traditional artisan preparation and in ASL certified places (these environments are periodically subjected to strict controls). Our pandoro does not give up the traditional flavor, but recreates it by satisfying the customer’s requests.

The best gluten-free Pandoro is not baked by chance

I’m glad you came to our site, while you were looking for your gluten-free Pandoro.
Over the past few years, we have got to know many people suffering from celiac disease.
Until a few years ago it was an almost unknown and often underestimated problem. Thanks to you, we learned about this food intolerance which is far from rare and thanks to your indications and suggestions, we started experimenting with new recipes that could be up to your palate.
Because being gluten intolerant certainly does not mean not having good taste!
This is why our challenge is to make gluten-free desserts, as good as the classic ones found everywhere.
Our mission is to make sure that anyone can enjoy excellent desserts and now that it’s Christmas, the challenge must be overcome.
The gluten-free Pandoro that you will eat this Christmas must be excellent and leave you absolutely satisfied and satisfied.

The laboratory in which we produce gluten-free Pandoro constantly churns out food for celiacs in total safety, in an environment uncontaminated by other substances that could be harmful to the health of those suffering from this problem.
We are certified and guaranteed, constantly subjected to checks by the ministry of health and authorized to produce desserts for celiacs


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