Toast low carb gluten free paleo white protein bread mix

BAKING MIX FOR CARBOHYDRATE REDUCED & GLUTEN FREE PROTEIN BREAD

More than 90 % less carbohydrates than regular toast!
This is almost too good to be true! A healthy bread made of 100 % natural ingredients which looks like an unhealthy white bread made from wheat and tastes even better.
This composition of mild almond flour and delicate golden flax seed flour has a fluffy-soft crumb, a firm and stable crust and tastes simply delicious!

TASTE: just like white wheat bread, just better!

This bread is the “bready” sister of our popular almond brioche “Mandelbrioche”. It can optionally be prepared with water only (400 ml) to create a soft toast bread or with 2 eggs and 350 ml water to a fluffy brioche pastry. The dough is not sweetened and can be flavored with a sweetener of your choice or spices. Toasted slices from the brioche dough are perfect with our sweet low-carb fruit spreads.
Unlike our other bread mixes, this dough can be prepared in a silicone mould as well. For a very crispy crust use our perforated bread pan or simply bake the bread without a pan – for a pretty round loaf or buns.
Optionally the dough can be made with activated yeast (instructions see almond brioche “Mandelbrioche”) to have the delicious aromatic yeast taste.

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

PREPARATION for 1 bread:

Preheat oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. While stirring pour in the baking mix (230 g) and continue stirring for approx. 1 min. 2.) Shape a loaf with wet hands, place into a silicone loaf pan or onto a baking sheet covered with baking paper and make a wide cut along the length. 3.) Bake at 175 – 185 °C for approx. 60 min in a convection oven or approx. 80 min without convection.
IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack.
TIPS FOR VARIATIONS:
As brioche dough (preparation with eggs): mix 2 eggs with 350ml water, add the baking mix (230 g) and follow the recipe above.
For buns: 410 ml water (or 2 eggs + 360 ml water for brioche dough), reduce baking time by 15 min.
For rusk: Cut the baked bread in slices, place onto a baking sheet and dry for 3 – 4 hours at 80 °C.
PREPARATION WITH YEAST:

Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2 TSP honey or sugar in 400 ml warm water (or 350 ml when prepared with eggs) (max. 40 °C) and leave it covered to 30 min until the yeast forms a foam. Add the baking mix (and the eggs when prepared as brioche dough) and and follow the recipe above. IMPORTANT! Bake only at 150 °C and extend baking time by approx. 20 min.

The freshly-baked bread will keep for at least 5 days in the refrigerator (in a plastic bag or air-tight container) and can be frozen for up to 12 months.
The freshly-baked bread will keep for at least 5 days in the refrigerator and can be frozen for up to 12 months. Prepared as rusk it will keep for several weeks (stored in an airtight container at room temperature).