BAGUETTE & CIABATTA low-carb gluten free paleo keto protein bread mix (for 2 loaves)

BAKING MIX FOR CARBOHYDRATE REDUCED & GLUTEN FREE PROTEIN BREAD

More than 90 % less carbohydrates than regular bread!

Light, soft, fluffy and crisp – with the typical soft crumb with big holes, a mild-aromatic taste and a stable crust, which will get incredible crispy when toasted.

Also perfect for flatbread, burger buns and rolls.

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 sesame flour flour has a fluffy-soft crumb, a firm and stable crust and tastes simply delicious!

TASTE: just like white wheat bread, just better!

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

PREPARATION for Baguette / Ciabatta from 200 g baking Mix:
Preheat the oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. Optionally für Ciabatta: add 1 – 2 TBSP olive oil. While stirring pour in the baking mix (200 g) and continue stirring for approx. 1 min.
2.) Shape 2 baguette or ciabatta loaves with wet hands, place onto a baking sheet covered with baking paper and make several cuts along the length. Optionally: Dust with Dr. Almond Bamboo Fiber.
3.) Bake at 175 – 185 °C for approx. 60 min in a convection oven or approx. 80 min without convection. Baking time and baking temperature may vary depending on the type of oven. Important! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack before slicing.
Tips for variations: For buns / bread loaf: reduce / extend baking time by 10 min.
For an extra crispy crust: extend baking time by approx. 20 min.
For rusk: Cut the baked bread in slices, place onto a baking sheet and dry for 3 – 4 hours at 80 °C.
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).