• Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture 900g
  • Back of Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture 900g
  • Cooked Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture 900g
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Mills & Folks - Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture 900g

Mills & Folks - Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture 900g

£15.90
£15.90
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Bake-Free low carb soft bread flour mixture.

This mixture is perfect for making low-carb* bread and baked goods, that are vegan, gluten-free, dairy-free, egg-free, soy-free, optionally yeast-free, corn flour-free, corn starch-free, potato-free, rice-free, plant-based, high in dietary fiber, high in protein. It may be prepared without added sugar and without added fat. It may optionally be prepared in a yeast-free version, however adding yeast or baking powder is necessary for the preparation of the following recommended recipes.

  • High in Dietary Fiber
  • Gluten Free
  • Vegan
  • Low Carb
With this bag, you can make up to 4 loaves of bread [430 g each] with yeast, alternatively you can make up to 4 loaves of bread [435 g each] with baking powder using the following recipes:
    LOW CARB BREAD MADE WITH BAKING POWDER:
    Ingredients
    -225 g flour mixture
    -5 g Himalayan salt
    -325 g lukewarm water (minimum 40°C)
    -half sachet of baking powder (5 g)

    Add all the ingredients to a bowl and mix them thoroughly with a food processor. Spoon the mixture into a silicone bread mold (8x22 cm) and flatten the dough in it. Leave to rest for 10 minutes, then sprinkle with a little water and bake in a preheated oven at 190°C for 70 minutes, with top and bottom heating. Leave to cool completely on a wire rack, then slice as desired.

    LOW CARB BREAD MADE WITH YEAST:
    Ingredients
    -225 g flour mixture
    -1 g coconut blossom sugar
    -5 g Himalayan salt
    -325 g lukewarm water (maximum 40°C)
    -half a sachet of powdered yeast (3 g)

    Add all the ingredients to a bowl and mix thoroughly with a food processor. Cover the bowl and let the dough rest in a warm place for 60 minutes. Spoon the mixture into a silicone bread mold (8x22 cm) and flatten the dough in it. Cut the surface in 3-4 places, sprinkle with a bit of water and bake in a preheated oven at 190°C for 70 minutes. Leave to cool completely on a wire rack, then slice as desired.

    The baked bread and buns can be frozen as soon as they are cool completely (bread sliced, portion by portion). Once defrosted, they are fresh and soft again. Shelf life without deep-freezing, at room temperature, in sealed plastic bags: 3 days. They harden in the refrigerator.
    Nutritional Information ▼
    Average nutritional values per
    100g flour mixture:

    Energy: 1386 kJ / 330 kcal
    Fat: 2.8 g
    of which saturated: 0.6 g
    Carbohydrate: 47 g
    of which sugars: 2.0 g
    Fibre: 23 g
    Protein: 17 g
    Salt: 0.07 g
    Ingredients ▼

    Ingredients:gluten-free flour mixture (millet flour, quinoa flour), pea protein, fiber mixture (psyllium husk flour, bamboo fiber flour), sweet potato flour

    Allergen information:Produced in a facility that also processesmustard,celery,sesame seeds,soy,nuts,sulfur dioxide, andsulfites. May contain traces ofmustardandsesame seeds.


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