Functional food, Protein bread gluten-free, 220 g

Item description

Now you can make a fine bread without gluten, wheat yeast and soy. The bread gets a good neutral taste and here completely without whole seeds and kernels. We have used flour from oats, sesame seeds and almonds. This means that the carbohydrate content is 85% lower than in ordinary wholemeal bread. The bread is even rich in protein. The bread can be made with water, milk, quark or another dairy product. It stays fresh and juicy for several days and is well suited for freezing. The result is a loaf of approx. 600 grams - and very expensive to use.

Net weight

220 g

Instructions

Turn the oven to 175 degrees. Mix the contents of the bag with 4 dl of water (can be replaced by milk, yogurt, sour cream, etc.). Let the dough rest for five minutes and then shape into bread or rolls with wet hands. Bag ca. 60 min. in the middle of the oven (rolls: 20-25 min.). Store the bread in the fridge / cooler.