An easy, reliable gluten-free sponge base for home baking — when you want a result that feels like real sponge cake, not a compromise. The texture is light and airy, yet stable enough to slice, layer, and build into cakes or dessert bars.
What makes it different?
Compared to standard gluten-free flours, it offers approx. 47% reduced carbohydrate content while being built on high-fibre ingredients (bamboo fibre). It’s the iNutrial direction: lighter, smarter, and still delicious.
Who is it ideal for?
- Anyone eating gluten-free
- Sponge cake bases for layered cakes and trays
- If you want a more fibre-rich option
- If you want repeatable, reliable baking results
Preparation (as on the pouch)
Separate 6 large medium eggs (size M).
Whip the egg whites with a pinch of salt until stiff peaks form.
Whisk the yolks with 70 g erythritol until pale, then mix in 6 tbsp (40 g) water and 6 tbsp (30 g) coconut oil.
Add the pouch contents to the yolk mixture and combine.
Fold in 1/4 of the egg white foam to loosen, then gently fold in the rest (a hand whisk helps keep it airy).
Pour into a non-stick tin: 24 cm round or 25×20 cm rectangular.
Bake at 180 °C with fan (convection) for 20–25 min, until a skewer comes out clean.
Ingredients
tapioca starch, coconut flour, golden flaxseed flour, bamboo fibre, baking powder (citric acid; sodium bicarbonate)
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1276 kJ / 305 kcal
- Fat: 3.8 g
- of which saturates: 2.9 g
- Carbohydrate: 47.9 g
- of which sugars: 3.1 g
- Fibre: 27.2 g
- Protein: 6.1 g
- Salt: 0.70 g
Recipes & community
For more ideas and variations, join the iNutrial Facebook group:
https://www.facebook.com/groups/157633358170895
