Almond Brioche low carb gluten free keto buns

BAKING MIX FOR CARBOHYDRATE-REDUCED & GLUTEN FREE PROTEIN PASTRY with sweeteners

The French breakfast classic in low-carb & gluten free! A sweet, rich almond dough with fluffy-soft crumb and an incredible 42 % almonds. Without coconut! The combination of cake and white bread can be prepared in the classical brioche shape as pastry or breaded bun for coffee time or as a loaf. Toasted slices are perfect for a sweet breakfast with low-carb fruit spread.

TASTE: mild, sweet, like a classical sweet wheat bread*

The preparation is simple as always. For the single pack you need additionally 2 eggs. The dough can optionally be prepared with yeast.

For the preparation with yeast you need additionally (NOT INCLUDED IN PRODUCT!) 1 packet of dry yeast or ½ cube fresh yeast and ½ TSP honey or sugar to activate the yeast. The small amount of carbohydrates is completely digested by the yeast.

*) This product contains no wheat or other grains!

INGREDIENTS: Almond flour* (42%), free-range egg white powder, psyllium seed husks, citrus fiber, bamboo fiber. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, rock salt, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (vitamin C). * = deoiled. May contain traces of other nuts, oilseeds, peanuts and shell parts.

PREPARATION:

You need additionally for one recipe (200 g baking mix):
• 2 eggs size M/L
• optional: 1 packet of dry yeast or 1/2 cube fresh yeast and 1/2 TSP honey or sugar to activate the yeast
PREPARATION WITHOUT YEAST from 200 g Baking mix:
Preheat oven to 175 – 185 °C.
1.) Pour 250 ml water into a mixing bowl and add 2 eggs.
2.) While stirring pour in the baking mix (200 g) and continue stirring for approx. 1 min.
3.) Shape a loaf, braided bun or several brioches with very (!) wet hands, place onto a baking sheet covered with baking paper and bake at 175 – 185 °C for approx. 60 min in a convection oven or approx. 80 min without convection. For small pastry reduce baking time by 10 min.
IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack.
TIPS FOR VARIATIONS:
PREPARATION WITH YEAST:

Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2 TSP honey or sugar in 250 ml warm water (max. 40 °C) and leave it covered for 30 min until the yeast forms a foam. Add the 2 eggs and follow the recipe above with step 2.). IMPORTANT! Bake only at 150 °C and extend baking time by approx. 15 min. The brioche turns out darker with yeast.
The freshly-baked pastry will keep for at least 5 days in the refrigerator and can be frozen for up to 12 months.