Gluten-free and egg-free crumble for soup
- We make the dough by hand from the universal mix, salt and water.
- Wrap the prepared dough in food foil or a microtene bag and let it harden in the freezer for 2 hours.
- Scrape the stiffened dough evenly over the mat. Lightly dust with rice flour and let it dry for a while while the water boils.
- Cook in salted boiling water for 2-3 minutes.
- Drain the crumble and cool it in cold water.
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