- Gluten-free bread. Here is the recipe for the daily portion of energy - a blend of Gluten Free Energy Bread! The mixture is the basis for creating the perfect bread, which every bite will be a real delight, in addition gluten-free!
Corn starch, potato starch, tapioca modified starch, Salvia hispanica flour (6%), dextrose, salt, emulsifier - lecithin, thickener - guar gum, ground caraway, flour treatment agent - acid ascorbic acidity regulator - citric acid.
Nutritional value in 100g: energy value - 1526kJ / 361kcal, fat - 1.5g, including: saturated fatty acids - 0.6g; carbohydrates - 85g, including: sugars - 2.1g; protein - 1.8g, salt - 2.0g.
You suffer from celiac disease, and maybe someone in your family does not tolerate gluten? No more with a bread bar, now thanks to the Gluten Energy Energy blend you will prepare a tasty, fragrant loaf of bread. Energy blend has been additionally enriched with sage flour from Spanish sage, which provides a powerful dose of energy. Independent preparation of bread is simple and does not require many additional ingredients, only yeast and water.
Energy-free Gluten-free Energy blend for baking homemade gluten-free bread. The bread prepared from it is suitable for consumption by people suffering from celiac disease, suitable for adults and children over 2 years old.
Product free of soy, lactose, palm oil and allergens. The maize used in the product is not genetically modified. Keep the product out of reach of children at room temperature. The packaging of the mixture (450g) is enough to bake bread about 30cm long.
Do not use in case of hypersensitivity to any component of the mixture.
Directions for use:
The bag with the mixture should be shaken vigorously before use. Then pour the whole content into a casserole dish, which should also be added 21g of fresh yeast or 5g of dry. After thorough mixing add about 310 ml of lukewarm water. The whole is kneaded to a smooth mass, usually about 10 minutes (manually or with a mixer at idle speed). Drain the dough to rise to a preheated oven temperature of 35-40 deg. For 20 minutes. Then mix the mass slightly and transfer to the baking tray or form bread rolls. Leave to rise again, this time for 60 minutes in a warm place. Then put the mold in the oven preheated to 200 ° C, bake for an hour.
Net weight: 450g