Farmers Toast low carb gluten free baking mix paleo ohne 0.1 g carbs NUTFREE

BAKING MIX FOR CARBOHYDRATE REDUCED & GLUTEN FREE PROTEIN BREAD

A light and slightly tart bread with aromatic crust and soft crumb turns incredibly crispy in a toaster and contains only 0.1 carbs and 94 kcal per 100 g!
Our farmers toast was developed in cooperation with LCHF Germany and is perfect for any low carb & ketogenic diet.
It is 100 % nut free (no almonds, no coconut)!

TASTE: mild, slightly tart, aromatic

INGREDIENTS: Flax seed flour*, golden flax seed flour*, free-range egg white powder, psyllium seed husks, 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). * = deoiled
May contain traces of other nuts, oilseeds, peanuts and shell parts.

PREPARATION FOR 1 BREAD FROM 200 g BAKING MIX:
Preheat oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. While stirring pour in the baking mix (200 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 (200 g) and follow the recipe above.
For buns: 420 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.
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).