Product descriptions
The flour blend can be used to easily make low-carb, gluten-free, dairy-free, yeast-free, unleavened bread, rolls, scones, pizzas, scones, savoury or sweet pastries, bejgli, pancakes and sponge cakes.
Bread ingredients (435 g bread):
- 200 g Gluten-free, low-carbohydrate bread flour mix
- Gluten-free wheat gluten-free gluten-free gluten-free bread
- 35 g freshly squeezed lemon juice
- 20 g Safi Reform liquid coconut oil
- 4 eggs M
- 75 g warm water (but not hot!)
- dried spices, seeds, onions to taste
- approx. + 5 g flour mix for kneading
Preparation:
Process the egg, water, lemon juice, salt and oil with the shaft of a food processor's mixing bowl, then add the flour and process for 1,5-2 minutes.
(Of course, you can also work by hand, but the finished bread will be denser and flatter).
Let the dough rest for 10 minutes. (You should get a slightly sticky dough, which will come together after resting.)
Then knead on a floured surface and shape into loaves.
Brush the top with oil, then use a sharp knife to cut it into any shape you like.
Bake in a preheated oven at 200°C for 30 minutes on the top-lower programme and then for a further 30 minutes at 180°C (without air mixing!).
5 buns, rolls, baguettes can be made from the above recipe, but the baking time at 200°C is reduced to 40 minutes.
Let cool on a wire rack and slice.
Ingredients. Tapioca starch, bamboo fibre flour, sesame flour, uti grass seed husk flour, coconut flour, batata flour, bulking agent (sodium bicarbonate), acidity regulator (citric acid)