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).
| BAGUETTE & CIABATTA | ||
| Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product: | ||
| Pro / per 100 g | Pro Scheibe / per slice (30 g) | |
| Brennwert / Energy (kcal) | 133 | 40 |
| Brennwert / Energy (KJ) | 558 | 167 |
| Fett / Fat (g) | 6.3 | 1.9 |
| ges.FS / sat. Fat (g) | 0.6 | 0.2 |
| Kohlenhydrate / Carbohydrates (g) | 0.8 | 0.3 |
| Zucker / Sugars (g) | 0.5 | 0.2 |
| Ballaststoffe / Dietary Fiber (g) | 18.7 | 5.6 |
| Eiweiß / Protein (g) | 11.3 | 3.4 |
| Salz / Salt (g) | 1.8 | 0.5 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | ||
lolly –
This is so close to the real thing, although I feel taste is not 100%, but is 95%. So will be repurchasing.
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Gemma1906 –
They should rename this “I can’t believe it’s not baguette” I made 1 of these to go with cheese and the other I had with mussels. Served warm and slathered in butter I could not tell that is wasn’t regular bread. An essential in my kitchen cupboards now.
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Michael Clifford –
This is nearly indistinguishable from real baguette. Moist and fluffy with a crusty crust, it is delicious! It is an essential addition to our diet now.
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