Have you got a taste for honest homemade bread? Try our dark gluten-free pastry mix. Whether your breakfast is sweet or savory, this bread will not disappoint. We have mixed the mixture for you from corn and rice flour, and you will not find any deproteinized wheat in it.
The package contains: 490 g of mixture + 10 g of dry yeast
To this you add: only lukewarm water
Preparation: Mix both bags, add 430-470 ml of lukewarm water. Use an electric mixer in a bowl to make the dough and place it in a buttered sandwich (or smaller cake) mold sprinkled with gluten-free flour and leave to rise in a warm place for 60-75 minutes. Bake at a temperature of 170-180 °C for about 60 minutes.
Ingredients: potato starch, rice flour, corn flour, potato flakes (potatoes, emulsifier: mono- and diglycerides of fatty acids, stabilizer: diphosphates, antioxidant: fatty acid esters with ascorbic acid, antioxidant: sodium disulfite, color: curcumin), table salt , dried yeast (baker's yeast, emulsifier: sorbitan monostearate), sugar, cumin, thickener: guar gum, color: ammonia caramel, flour improver: calcium phosphates, antioxidant: ascorbic acid, acid: citric acid, rosemary
Nutritional values in 100 g: energy 1430 kJ/337 kcal, fat 1.1 g (of which saturated 0.4 g), carbohydrates 76 g (of which sugars 1.7 g), fiber 2.8 g, protein 4, 4 g, salt 2.2 g
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