Dough Ready - Made mixture 900 g
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Kitchen-ready dough flour mixture.
The flours in the Bake-Free range are all gluten, dairy, egg, soy, corn starch, corn flour and rice free. They can be used to make fibre-rich, sugar-free, nutritious treats that fit into most diets.
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Average nutritional value per 100 g of flour mixture: |
The average nutritional value of 100 g of baked brioche according to the recipe: |
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Energy: |
1471 kJ |
826 kJ |
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352 kcal |
198 kcal |
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Fat: |
2.5 g |
1.4 g |
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-of which saturated |
0.5 g |
0.3 g |
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Carbohydrates: |
70 g |
53 g |
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- of which sugar: |
0.5 g |
0.9 g |
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Fibre: |
7.2 g |
4 g |
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Protein: |
9.4 g |
5.2 g |
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Salt: |
0.03 g |
0.7 g |
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
