Bake-Free Dough flour mixture 900g

Kitchen ready dough flour mix.

Ingredients: gluten-free flour mixture (millet flour[millet: Poland], quinoa flour), tapioca starch, psyllium husk flour

Usage: For doughs that are vegan, gluten-free, dairy-free, egg-free, soy-free, corn flour- and corn starch-free, potato-free, rice-free, does not contain added sugar and fat.

With this bag, you can make up to 3 loaves of brioche (~580 g each) using the following basic recipe:

Recipe for brioche (~580 g) with no added fat:

Ingredients:

• 300 g flour mixture + 7 g for shaping
• 300 g lukewarm water (~40°C)
• 50 g coconut cream
• 2,5 g black salt (optional)
• 2,5 g coconut blossom sugar
• 75 g powdered erythritol
• 1 sachet of powdered yeast (7 g)

Suggestion: Mix the ingredients then cover and leave the dough to rise in a warm place for 60 minutes. Divide into 3 equal parts and roll into a cylinder shape on a dry surface, then braid together. Cover and leave it to rest for 10 minutes. Bake on a baking tray lined with silicone baking paper in a preheated oven at 210°C for 10 minutes, then for a further 30 minutes at 180°C with top and bottom heating.

Contains no added sugar.

Contains naturally occurring sugars.

Made in a gluten-free plant.

Allergen information: the product is made in a plant that also processes nuts

Storage: in a dry, cool place, protected from sunlight.

Country of origin: Hungary

Average nutritional value per 100 g of flour mixture:

The average nutritional value of 100 g of baked, ready-to-eat brioche prepared according to the recipe:

Recipe with fat:

Ingredients:

-300 g Bake-Free dough flour mix

-300 g lukewarm water

-50 g coconut cream

-2.5 g black salt (can be omitted)

-2.5 g coconut blossom sugar

-75 g powdered erythritol

-1 sachet of powdered yeast (7 g)

For shaping:

-7 g Bake-Free dough flour mix

Preparation: Mix the ingredients then cover and leave the dough to rise in a warm place for 60 minutes. Divide into 3 equal parts and roll into a cylinder shape on a dry surface, then braid together. Cover and leave it to rest for 15 minutes. Bake on a baking tray lined with silicone baking paper in a preheated oven at 210°C for 40 minutes, then for a further 20 minutes at 180°C with top and bottom heating. Wait until completely cool before slicing.

The average nutritional value of 100 g of baked, ready-to-eat brioche prepared according to the recipe:

The exact nutritional value of each raw material may vary from time to time due to changing climatic conditions and the different characteristics of the growing areas.We try to keep the information on our website up to date, but the back label value on the product is always the reference.