WALTRAUD - Gluten-Free Organic Bread Mix
WALTRAUD - Gluten-Free Organic Bread Mix
WALTRAUD - Gluten-Free Organic Bread Mix
WALTRAUD - Gluten-Free Organic Bread Mix

WALTRAUD - Gluten-Free Organic Bread Mix
nut free
Sale price204,00 Kč (264,94 Kč/kg)
4.9

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Choose size: 450 g (1 bread)
  • Incomparably delicious enjoyment.
  • Ideal for gluten intolerance and celiac disease
  • Vegan and free of animal products
  • Made from organic ingredients.
  • without chemical additives and preservatives

10.000+ verkauft

360g produces approx. 620g of bread with the addition of oil and water according to the recipe

Minimum shelf life: 12 months / Storage: dry at 15-20°C

Energy Bread – a thick, flaky, crispy crust and an irregularly textured, moist crumb. A pure taste experience. Intense, aromatic flavor. A hearty bite. A source of energy and joy at any time of day.

And with our value pack, you save not only on price but also on packaging waste. It contains enough flour for 3 loaves, each weighing approximately 775 g after baking.

The baking mix is very easy to use. Preparation time is 10–15 minutes. Baking time is 75 minutes.

All you need is a kitchen scale to measure the water accurately, oil (preferably a good sunflower oil), and an oven with top and bottom heat.

For our bread

ONLY THE BEST

Ingredients

Corn starch*, whole rice flour*, sunflower seeds*, whole millet flour*, pumpkin seeds*, amaranth flakes*(4%), chia seeds*(4%) (Salvia Hispanica), teff flour*(4%), quinoa flakes*(4%),Oatsflakes* (certified gluten-free); Apple fiber*, sunflower oil*, dry yeast*, sea salt, raw cane sugar*, psyllium husk*, organic baking powder (raising agent: sodium hydrogen carbonate; acidifier: pure tartar; corn starch*), rapeseed oil*, thickener: guar gum*

*from controlled organic cultivation, DE-ÖKO-022, EU/non-EU agriculture

Corn starch*, whole rice flour*, sunflower seeds*, whole millet flour*, pumpkin seeds*, amaranth flakes*(4%), chia seeds*(4%) (Salvia Hispanica), teff flour*(4%), quinoa flakes*(4%),Oatsflakes* (certified gluten-free); Apple fiber*, sunflower oil*, dry yeast*, sea salt, raw cane sugar*, psyllium husk*, organic baking powder (raising agent: sodium hydrogen carbonate; acidifier: pure tartar; corn starch*), rapeseed oil*, thickener: guar gum*

*from controlled organic cultivation, DE-ÖKO-022, EU/non-EU agriculture
01

Preparation:

Preheat the oven to top and bottom heat approx. 210 - 220°C;

Place grid on level 2;

Prepare a fireproof bowl with cold water;

Grease a large 20 cm baking tin (up to 750g) with oil;

Set brush with oil aside.

02

Preparation:

Put baking mixture into a mixing bowl;

Stir in 400 - 410 ml lukewarm water using the dough hook of a mixer or mixer for 4 - 5 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Pour the finished dough into the mold, smooth it out and brush with oil. Decoration as desired (sifted gluten-free flour;

Martina's recommendation: alternatively sprinkle on grains or flakes. Let stand 8 minutes. Then cut 3 - 4 cm deep and immediately put it in the hot oven together with the water bowl. Bake for 60 - 65 minutes at 210 - 220°C;

If necessary, let it sit in the open oven for 5 minutes.

03

Completion:

Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.

04

Storage:

At room temperature; Martina's recommendation - put the bread in a linen bag .

Under no circumstances should you put bread in the fridge!
01

Preparation:

Preheat the oven to top and bottom heat approx. 210 - 220°C;

Place grid on level 2;

Prepare a fireproof bowl with cold water;

Grease a large 20 cm baking tin (up to 750g) with oil;

Set brush with oil aside.

02

Preparation:

Put baking mixture into a mixing bowl;

Stir in 400 - 410 ml lukewarm water using the dough hook of a mixer or mixer for 4 - 5 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Pour the finished dough into the mold, smooth it out and brush with oil. Decoration as desired (sifted gluten-free flour;

Martina's recommendation: alternatively sprinkle on grains or flakes. Let stand 8 minutes. Then cut 3 - 4 cm deep and immediately put it in the hot oven together with the water bowl. Bake for 60 - 65 minutes at 210 - 220°C;

If necessary, let it sit in the open oven for 5 minutes.

03

Completion:

Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.

04

Storage:

At room temperature; Martina's recommendation - put the bread in a linen bag .

Under no circumstances should you put bread in the fridge!

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