Almond Dough UNSWEETENED Baking Mix for cakes, bases, bread and buns | low-carb | gluten-free | soy-free | keto

Baking mix for carbohydrate-reduced & gluten-free protein pastry – Unsweetend version for savoury recipes or to use sweeteners at your choice

More than 90% less carbohydrates than regular baking mixes.

A tasty, rich and unbelievably versatile almond dough – just perfect for crispy cake bases, biscuits, juicy breads, quiches and lots more! The ideal substitute for recipes with heavy and medium-heavy yeast doughs.

Our almond dough is the freshly hatched sibling of our popular Stollen Magic – without Christmas spices, UNSWEETENED, but trimmed for maximum versatility.

Taste: fine hint of almonds, unsweetened can optionally be prepared with yeast (yeast NOT included in product!)

Mission: To substitute heavy and medium-heavy yeast dough in your favourite recipes! Yeast can be added, if you like, just to give the product its typical yeasty flavour. (For the preparation with yeast please see baking instructions below).

Depending on the method of preparation (3 basic recipes see below), the almond dough is perfect to conjure up crispy and crunchy cake or quiche bases, rich and buttery buns and breads (e.g. hot cross buns) and a huge variety of biscuits.

INGREDIENTS: almonds, almond flour*, psyllium seed husks, citrus fibre, bamboo fibre. Contains less than 2%: rock salt, rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and pottasium tartrate (cream of tartar), antioxidant ascorbic acid (vitamin C). * = partially deoiled. May contain traces of other nuts, oilseeds, peanuts and shell parts.

BASIC RECIPE for one recipe of almond dough (200g baking mix):

For this baking mix you need sweetener or salt at your choice:

• For sweet recipes with 200 g baking mix we recommend sweetener equivalent to 80 g sugar (z.B. 8 g Dr. Almond low carb sweetener).
• Für herzhafte Rezepte empfehlen wir 1 TL Salz (4-5 g). Nach Belieben mit süßen oder herzhaften Gewürzen verfeinern

The following applies to all recipe variations:

Mix all ingredients (see below) and stir for about 1 minute, then allow the dough to rest for 5 minutes. Handle dough with wet hands. Line baking dish or tray with baking paper.
Put in preheated oven at 175° C (fan) and bake for about 30 minutes (biscuits) or up to 60 minutes (larger pieces/loaves). Add ca. 10 minutes to your usual baking time when using upper and lower heat. Keep in the refrigerator no later than 1 day after cooling and consume within 3 – 4 days. Can be frozen for up to 6 months.

Variation 1 – rich, crisp & compact – ideal for bases and quiche
For 600g fresh dough:
– 200g almond dough baking mix
– 100g butter (melted, lukewarm)
– 3 eggs M (ca. 150g)
– 150g water
Example recipe: vegetable quiche

Variation 2 – rich & fluffy – ideal for pastry, sweet breads, buns, stollen and cakes
For 700g fresh dough:
– 200g almond dough baking mix
– 100g butter (melted, lukewarm)
– 3 eggs M (ca. 150g)
– 250g water
Example recipe: nut-nougat croissants

Variation 3 – juicy & fluffy – ideal for lighter sweet breads, buns, pastry and cakes
For 650g fresh dough:
– 200g almond dough baking mix
– 4 eggs M (ca. 200g)
– 250g water
Example recipe: juicy cinnamon rolls

OPTIONAL – preparation with yeast (suitable for all variations):
Dissolve 1 packet of dry yeast or 1/2 cube of fresh fresh yeast with 1/2 TSP honey or sugar in warm water as indicated on the packet (max. 40° C) and leave it covered for ca. 30 min until the yeast starts to foam. Add the remaining ingredients to the yeast mixture and follow the recipe above.
IMPORTANT! Bake only at 150° C and extend baking time by approx. 15 min. The pastry turns out slightly darker with yeast.

The 3 basic recipes on the packet represent only a fraction of the multitude of different preparation options!

Observing the following basic rules, you can experiment for yourself:

1.) For 200g almond dough baking mix, you’ll need:
– 3 – 4 eggs (150 – 200g)
– 150 – 250g liquid, as to say, “aqueous ingredients” (water, milk, plant milk, curd, yoghurt, buttermilk…)
– 0 – 100g fat (butter, coconut oil, ghee…) (yes, you read it correctly, you could as well do without any fat!)

2.) The total amount of ingredients should not exceed 700g.

3.) The more humid ingredients you add, the softer the dough turns out and the fluffier the pastry you get. The dough is slightly more difficult to deal with, but it’ll work pretty well with wet hands.
The more fat and the less humid ingredients you add, the harder the texture of the dough and the more compact the pastry. The dough can be worked and formed easily.

Is this dough similar to the almond brioche?
No, it isn’t – our almond brioche is significantly lighter and less rich. Our almond brioche, such as some of the other fair types of bread (our mild bread, Duesseldorf sweet toast) is perfectly suitable for recipes that need a light yeast dough – the dough turns out pretty fluffy and airy. The new almond dough is specifically designed for recipes with heavy and medium-heavy yeast dough. Heavy and medium-heavy yeast dough is somewhat more compact, crisp and more „cake-like“ compared to light yeast dough.