Gluten free bread

Recipe:

800 g GLUTEN-FREE BAGUETTE

200 g GLUTEN-FREE SOFT KERNEL

20 g Rapeseed oil 40 g Yeast

650 g Water

 

Procedure:

Kneading time: 10 min at low speed in spiral mixer

Dough temp.: 26°C

Weight: 550 g, decorate with starch

Proving time: Approx. 50 min, make a deep cut just before baking

Oven temp.: 250°C reduced to 200°C

Steam: Normal at insert

Baking time: 25-30 min

 

Ingredients:

Tapioca starch, water, potato starch, maize starch, rice flour, sunflower seeds, rice starch, yeast, dextrose, dried rice sour dough, stabiliser

(E412, E415, E464, E466), rapeseed oil, iodized salt, psyllium fibre, linseeds, linseed flour, pumpkinseeds, sugar, acidity regulator (E263),

caramel powder (glucose syrup, sugar).

 

Allergens:

None


Nutrition:

Nutritional values per 100 g

Energy 1027 kJ / 243 kcal

Fat 4.0 g

-of which saturates 0.4 g

Carbohydrate 48 g

-of which sugars 2.8 g

Fibres 3.2 g

Protein 2.2 g

Salt 1.3 g

 

This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.

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