Gluten free oat bread

Recipe:

2000 g GLUTEN-FREE OAT BREAD

100 g Yeast

1500 g Water

 

Procedure:

Resting time: 10 min at slow speed in spiral mixer 26°C

Weight: 350-400 g

Proving time: 40-45 min

Oven temp.: 240°C reduced to 210°C

Steam: Normal

Baking time: 30 min

 

For variation:

Add vegetables, seeds and kernels into the dough at the end of the mixing time. See inspiration below.

 

Ingredients:

Water, rice flour, tapioca starch, maize starch, gluten-free oat flakes, potato starch, gluten-free roasted oat flour, yeast, dried rice sour dough,

rapeseed oil, sugar, psyllium fibre, iodized salt, stabiliser (E464, E466), apple fibre.

 

Allergens:

None


Nutrition:

Nutritional values per 100 g

Energy 982 kJ / 232 kcal

Fat 3.1 g

-of which saturates 0.4 g

Carbohydrate 45 g

-of which sugars 2.4 g

Fibres 3.8 g

Protein 4.2 g

Salt 1.0 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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