Peak's Gluten Free Mix for Oliebollen 300g


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Mix for Oliebollen with no gluten. Don't forget the icing sugar!


  • 150 g raisins, soaked in hot water, drained and sprinkled with some buckwheat flour.
  • 225 ml skim milk
  • 15 g yeast
  • 1 egg
  • Sunflower oil, heated to 350°


  • Mix the oliebollen mix with the milk and egg.
  • Add the yeast and mix to form a smooth batter.
  • Stir the raisins through the batter.
  • Allow batter to rise for 35 minutes in a 125° oven, covered with plastic wrap.
  • Drop batter into hot oil and fry until golden brown.
  • Sprinkle with icing sugar and enjoy!
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