Gluten, wheat starch, milk, lactose, eggs, soy and lupins.
RECIPE LIGHT BREAD:
450 g / 1 bag Pure Food Universal wheat flour replacement
4 dl water
0.6 dl oil
1 ts sugar
1/2 bag dry yeast
1 ts salt
Preheat the oven to 200 ° C.
Mix dry in a bowl, add liquid (about 37 ° C) and knead dough well.
Pour the dough out onto the bench and gently knead it, place it in a greased bread mold and place it in a warm place to rise for approx. 60 minutes.
Have some cold water on your hands if the dough is sticky.
Bake the bread in the middle of the oven at 200 ° C for approx. 50 minutes.
Take the bread out of the oven and mold and cool on a rack.
The flour mixure is a good substitute for wheat flour.
Rich in dietary fiber
9,3 g dietary fiber
6% chia flour
SUITABLE FOR: Yeast baking, cakes, pizza, pasta and biscuits.
TIPS: Pure Food Wheat flour substitutes absorb more liquid than "regular" flour. It may therefore be necessary to add a little more liquid than the recipe suggests.
* LOW FOODMAP (stomach friendly food). Based on Monash University's FODMAP list. For more information see: www.monashfodmap.com.
Corn starch, potato starch, modified tapioca starch, chiamel (6%), grape sugar, sunflower lecithin (emulsifier), guar gum (thickening agent), ascorbic acid (flour treating agent), salt.
Allergy information: May contain traces of sesame seeds.
Weight: 500 g.
Storage: Freezer - 18 ºC or colder. Do not freeze after defrosting.
Packaging: Sort as plastic
Næringsinnhold: Per 100g
Energy – 1526 kj / 361 kcal
saturated fats, g
Nutritional values are average and may vary depending on maturity, seasonality and storage