BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD
Dark, rich, spicy! This rustic bread contains the classical Vinschgau spicy mix and has a hearty-fluffy crumb and a firm crust. This Austrian speciality was developed in cooperation with Daniela Pfeifer from LowCarbGoodies – a real Vinschgerl expert from Tyrol!
Vinschgerl are traditionally baked in the shape of small flatbreads. From one single bag of our baking mix we make 6 – 8 flatbreads.
The composition of mild golden flax seed flour, aromatic pumpkin seed flour and tart brown flax seed flour is finely flavored with blue fenugreek, caraway and aniseed.
TASTE: spicy-aromatic, finely tart, nutty
INGREDIENTS: Golden flax seed flour (deoiled), pumpkin seed flour (deoiled), flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, apple fiber, blue fenugreek, aniseed, fennel, 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 shell parts, other nuts and peanuts.
|Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product:|
|Pro / per 100 g||Pro Scheibe / per slice (30 g)|
|Brennwert / Energy (kcal)||109||33|
|Brennwert / Energy (KJ)||456||137|
|Fett / Fat (g)||2.6||0.8|
|ges.FS / sat. Fat (g)||0.3||0.1|
|Kohlenhydrate / Carbohydrates (g)||0.8||0.2|
|Zucker / Sugars (g)||0.6||0.2|
|Ballaststoffe / Dietary Fiber (g)||15.0||4.5|
|Eiweiß / Protein (g)||14.6||4.4|
|Salz / Salt (g)||1.6||0.5|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|
PREPARATION for 6 – 8 flatbreads 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 6 – 8 flatbreads or a loaf with wet hands and place onto a baking sheet covered with baking paper. 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).