Corn starch, potato starch, tapioca modified starch, sunflower seeds, nopal flour (Opuntia ficus indica) (6%), dextrose, salt, thickener - guar gum, emulsifier - lecithin, ground caraway, flour treatment agent - ascorbic acid, acidity regulator - citric acid.
Nutritional value in 100g: energy value - 1575kJ / 372kcal, fat - 6.1g, including: saturated fatty acids - 0.7g; carbohydrates - 77g, including: sugars - 2.7g; protein - 2.3g, salt - 2.0g.
Exotic flavor of bread baked with a mixture of Mexican-flavored gluten-free bread due to the addition of prickly pear flour (nopal) and a pinch of ground caraway seeds. Such a tasty bread will be a variety for people on a gluten-free diet, on which the choice of bread is very limited. Mexican flavor does not just taste great, it also has the right consistency. It does not crumble and stays fresh for a long time.
A blend of Mexican-flavored gluten-free bread recommended for people on a gluten-free diet, including people with celiac disease. Bread suitable for adults and children over 2 years old.
Keep the product out of reach of children at room temperature. It does not contain allergens, soy, lactose and palm oil. You can bake bread with a length of 30cm from one package. The product uses maize not genetically modified.
Do not use in case of hypersensitivity to any component of the product.
Directions for use:
Shake well before use, put the contents of the package in a casserole. To the mixture add 5g of dry yeast or 21g of fresh, mix thoroughly and pour 310ml of lukewarm water. Melt the dough for about 10 minutes until a smooth mass is formed (manually or slowly with the mixer speed). Place the dish in a preheated oven at 35-40 ° C for 20 minutes. Slightly rise the dough out of the oven, mix, then pour into a bread mold or form buns. Leave to rise in a warm place for about 60 minutes, after this time put in a preheated oven (200 deg. C), bake for one hour.
Net weight: 450g