Crumbly, lightly lemony linzer cookies that stay true to the classic — even gluten-free. A reliable dough you can shape, rest, roll out, cut, and bake with consistent results.
Not a dry, crumbly “gluten-free cookie substitute”: once mixed, the dough forms nicely, rests briefly, then rolls out easily between baking paper and holds its shape at 0.3–0.5 cm thickness.
What makes it different?
Compared to traditional gluten-free flours, this product has approx. 30% reduced carbohydrate content and is built on fibre-rich ingredients — a more mindful direction without giving up the linzer experience.
Who is it ideal for?
- Anyone eating gluten-free
- Home bakers who want a quick, reliable linzer recipe
- Festive baking, guests, gift tins
- If you love classic jam filling and a “powdered sugar” finish (with erythritol)
Simple prep — reliable results
Fast to mix, short resting time, easy to roll and cut — and the baking time is pleasantly quick.
Preparation (as on the pouch)
Mix 3 medium eggs (size M; cracked weight approx. 150 g) with 55 g erythritol and the zest of 1/2 lemon.
Add the pouch contents and combine.
Finally, mix in 30 g lukewarm coconut oil.
Form into a ball, wrap in cling film, rest for about 10 minutes.
Roll out on non-stick baking paper to 0.3–0.5 cm thickness.
Cut out shapes and bake at 175 °C (fan) for about 7–8 minutes.
Fill with apricot jam and dust with powdered erythritol.
Ingredients
tapioca starch, coconut flour, psyllium husk flour, golden flaxseed flour, baking powder (citric acid; sodium bicarbonate), konjac flour
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1329 kJ / 316 kcal
- Fat: 3.5 g
- of which saturates: 2.8 g
- Carbohydrate: 57.8 g
- of which sugars: 3.2 g
- Fibre: 19.2 g
- Protein: 3.7 g
- Salt: 0.70 g
Recipes & community
For more ideas and variations, join the iNutrial Facebook group:
https://www.facebook.com/groups/157633358170895
