BAKING MIX FOR LOW-CARB & GLUTEN DUMPLING DOUGH
Almost unbelievable – now you can enjoy fluffy & soft dumplings in low-carb & gluten free!
TASTE: just like white dumpling dough, just better!
Sweet or savoury, filled or just plain, with this dough you can do any dumpling recipe!
With 100 % natural ingredients, the composition of mild almond flour and delicate golden flax seed flour is rich in fiber and protein but extremely low in carbs and calories!
0.6 g net carbs and light 123 kcal per 100 g dumplings – this is only half the calories and only 1 % of carbs compared to a wheat based dough!
INGREDIENTS: Almond flour, free-range egg white powder, psyllium seed husks, golden flax seed flour (deoiled), citrus 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 4 dumplings from 100 g baking mix:
You need additionally:
o 2 eggs Size M
o 1 packet of dry yeast or 1/2 cube fresh yeast and 1/2.TSP honey or sugar (the small amount of carbs will be completely removed by the yeast) for activating the yeast* o optional: for sweet dumplings add 5 g of Dr. Almond Low Carb Sweetener or for savoury dumplings 1/2 TSP of salt or spices of your choice to the dough.
1.) Pour 175 ml of warm water (max. 40°C) into a mixing bowl. Dissolve yeast with 1/2 TSP of honey or sugar and leave it covered for 30 min until it forms a foam.
2.) Add the eggs and stir briefly. While stirring pour in 100 g of the baking mix and continue stirring for 2 min. Form 4 balls from the dough with very (!) wet hands and place them into a greased steamer.
3.) Steam for 30 – 35 min. Do not open steamer during cooking!
The steamed dumplings can be frozen for up to 6 month. Place frozen dumpling into a steamer and steam again for 20 – 30 min.
Tips for variations:
For filled dumplings: Roll out dough to a thickness of 1 cm, place 1 – 2 TBSP sweet or savoury filling in the middle and close the sides thoroughly to form a ball.
*Can optionally be prepared without yeast. In this case skip the first step and mix water with eggs and baking mix directly.
|Germknödel & Dampfnudel Teig / Dumpling Dough|
|Durchschnittliche Nährwerte / Nutrition facts:|
|Pro / per 100 g frischer Teig / fresh dough||Pro / per 1 Stück / piece (100 g) gedämpft / steamed|
|Brennwert / Energy (kcal)||132||123|
|Brennwert / Energy (KJ)||551||517|
|Fett / Fat (g)||7.5||7.0|
|ges.FS / sat. Fat (g)||1.2||1.1|
|Kohlenhydrate / Carbohydrates (g)||0.7||0.6|
|Zucker / Sugars (g)||0.6||0.6|
|Ballaststoffe / Dietary Fiber (g)||10.5||10.0|
|Eiweiß / Protein (g)||10.9||10.2|
|Salz / Salt (g)||0.9||0.8|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|
I use it to make the recipes on the website. Makes great tasting buns. I eat them for breakfast with jam.
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