Advantage package Miss ALMA (10 pieces + 1 free) - ready-to-bake mixture - gluten-free
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- Incomparably delicious pleasure.
- Ideal for gluten intolerance and celiac disease
- Vegan and free of animal products
- Made from organic ingredients.
- without chemical additives and preservatives
500+ verkauft
11x ready-to-bake mixture - weight each: 360 g - produces a fully baked bread of approx. 600 - 620 g
Shelf life: 12 months / Storage: dry at 15-20°C
Mild taste. Fine, fluffy bread enjoyment. Traditional, airy texture with a strong crust. Awakens feelings of country air and nature. Wonderful with savory and sweet toppings.
The baking mix is very easy to use. The preparation time is 10 - 15 minutes. The baking time is 65 minutes.
All you need is a kitchen scale to accurately weigh the water, oil (preferably a good sunflower oil or mild rapeseed oil) and an oven with top and bottom heat.
For our bread
ONLY THE BEST
Ingredients
Allergens
Nutritional values
| kilo joules | 661 |
| kilocalorie | 157 |
| fiber | 4.4g |
| fat | 1.8g |
| saturated with it | 0.3g |
| Protein | 2.5g |
| carbohydrates | 30.7g |
| of which sugar | 2.0g |
| Salt | 1.4g |
| kilo joules | 661 |
| kilocalorie | 157 |
| fiber | 4.4g |
| fat | 1.8g |
| saturated with it | 0.3g |
| Protein | 2.5g |
| carbohydrates | 30.7g |
| of which sugar | 2.0g |
| Salt | 1.4g |
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.
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.
Sprinkle decoration as desired (sifted gluten-free flour; alternatively seeds 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.
Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.
Store at room temperature; Recommendation - Put the bread in a linen bag .
Under no circumstances should you put bread in the fridge!
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.
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.
Sprinkle decoration as desired (sifted gluten-free flour; alternatively seeds 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.
Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.
Store at room temperature; Recommendation - Put the bread in a linen bag .
Under no circumstances should you put bread in the fridge!
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