Moroccan Flatbread low carb gluten free protein bread mix for keto fast food burger

BAKING MIX FOR CARBOHYDRATE REDUCED AND GLUTEN FREE PROTEIN BREAD

Hearty, aromatic, oriental – with fluffy-soft crumb and aromatic-spicy taste this baking mix is perfect for any healthy fast food!

The delicate composition of mild golden flax seed meal, aromatic peanut flour and hearty sesame seed flour has a fluffy-soft crumb with a crisp crust and an aromatic spicy taste – for kebab bread, hamburger or hot dog buns, hearty pocket pastry, as side bread for dipping or simply as a delicious loaf.

TASTE: hearty, spicy, aromatic

INGREDIENTS: Golden flax seed flour*, peanut flour*, sesame seed flour*, free-range egg white powder, bamboo fiber, psyllium seed husks, rock salt. 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 and shell parts.

PREPARATION for 1 big flatbread or 1 bread (loaf):

Preheat the oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. While stirring pour in the baking mix (exact amount see description on bag) and continue stirring for approx. 1 min.
2.) Shape a flatbread or a loaf with wet hands and place onto a baking sheet covered with baking paper. For the flatbread make several cuts in both directions or prick with a fork, for the loaf bread make a wide cut along the length.
3.) Bake at 175 – 185 °C for approx. 70 min in a convection oven or approx. 90 min without convection.
IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack before slicing.
TIPPS FOR VARIATION:
For buns: 420 ml water, reduce baking time by 15 min

For denser bread: 380 – 390 ml water, same baking time

For an extra crispy crust: extend baking time by approx. 20 min or bake the freshly-baked, already cooled bread after again at 175 – 185 °C for 20 min (or until the crust is firm enough for you).
PREPARATION WITH YEAST:

Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2 TSP honey or sugar in 400 ml warm water (max. 40 °C) and leave it covered to 30 min until the yeast forms a foam. Add the baking mix and follow the recipe above. IMPORTANT! Bake only at 150 °C and extend baking time by approx. 20 min.

The freshly-baked bread will keep for at least 5 days in the refrigerator (in a plastic bag or air-tight container) and can be frozen for up to 12 months.