Product descriptions
It can also be used for everyday baking by food intolerant people who for some reason need to limit their high fibre intake or cannot consume buckwheat-based products. The flour blend can be used to easily make gluten-free, dairy-free, egg-free and low-fat sweet and savoury baked goods and cakes! Galettes, strudel, cocoa snails, scones, doughnuts, biscuits, dumplings, waffles, pita, buns, etc.
Suggested use, Pita recipe:
Ingredients (for 4 pies):
- 250g Safi Free Buckwheat Free Fiber Reduced All Purpose Flour Blend.
- 5g salt
- 3g powdered yeast
- 280g lukewarm water
- + 3g flour for kneading and shaping
- + 1g oil for spreading before baking
Preparation:
Mix the dry ingredients, then pour in the water and stir with a wooden spoon until thick.
Then cover the pan and leave the dough to rest for 30 minutes.
When the resting time is over, knead the dough on a floured surface and divide it into 4 equal pieces.
Roll each into a 14 cm diameter round.
Place them on a baking tray lined with baking paper and brush the tops with oil.
Bake:
In a preheated oven at 180°C, fan oven, no steam, 20 minutes.
When removed from the oven, they will still be hard, softening as they cool.
Notes:
Not all of them may rise enough to form a "pocket" during baking, but they can be cut with a knife and are very filling.
Ingredients. Millet flour, tapioca starch, fibre blend (plantain seed husk meal, bamboo fibre), bulking agent (sodium bicarbonate), acidity regulator (citric acid).