This is the perfect bread for those who want a gluten-free bread with plenty of protein and fibre, and a luscious, soft consistency. The bread contains no wheat, yeast or soy, and is also without whole kernels and seeds. We’ve used oats, sesame seeds and almonds flour. This makes the bread extremely rich in protein, with less than a tenth the carbohydrate content of a wholemeal bread. In addition, the bread is rich in vitamins and minerals.
Easy to prepare
The bread mix just needs to be mixed with water, left to sit for 5 minutes and then shaped on a sheet pan. The water can be replaced with milk, quark, yogurt, crème fraiche or other dairy products. The bread will keep fresh and moist for several days, and also freezes well.
Preheat oven to 175 degrees.
Mix 400 ml water and the bag contents together. (You can replace all or part of the water with milk, yoghurt, sour cream or other dairy products. The total liquid content should be about 400 – 450 ml)
Leave the batter to rest for 5 min, then shape the bread on a sheet pan.
Bake for about 60 minutes in the middle of the oven. (For buns: 20-25 min.)
The bread is best kept in a bag in the refrigerator.
Freeze any bread you will not eat within 4-5 days.
Flour (sesame, almond, oat), egg powder, fiber (psyllium, peas), pea protein, sweetener: erythritol (Sukrin), raising agent (bicarbonate, diphosphate) and mineral salt (sodium chloride, potassium chloride).
Net Weight : 220 g
Nutrition per 100 g dry mix: Calories: 348 | Protein: 39,0 g | Carbohydrates: 9,9 g | Dietary fibre: 18,8 g | Fat: 12,8 g