Rhineland Farmers Bread low carb gluten free paleo protein bread mix

BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD

A medium light, mild-aromatic bread with nutty flavor. The composition of aromatic hazelnut flour, delicious coconut flour, mild golden flax seed flour and tart dark flax seed flour tastes similar to a whole-meal* or graham bread.

TASTE: pleasantly nutty-aromatic and juicy, still mild

*) This product contains no grain!

INGREDIENTS: Golden flax seed flour (deoiled), coconut flour (deoiled), hazelnut flour, flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, rock salt. Contains less than 2%: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, antioxidant ascorbic acid (Vitamin C). May contain traces of other nuts, oilseeds, peanuts and shell parts.

PREPARATION for 1 bread:

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 loaf with wet hands, place onto a baking sheet covered with baking paper and 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 VARIATIONS:
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 °C for 20 min (or until the crust is firm enough for you).
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.