Gluten free soft kernel

Get a printable pdf version of the recipe here



60 g Yeast

1300 g Water



Kneading time: 5 min at medium speed using a spatula

Dough temp.: 26-27°C

Weight: 350-400 g per bread

Proving time: 40-45 min

Oven temp.: 250°C reduced to 200°C

Steam: Normal at insert

Baking time: 30-35 min


For variation:

add dried fruit, nuts and chocolate chunks at the end of the mixing time. 150 g of dried cranberries + 150 g chocolate chunks + 200 g various nuts.


Ingredients: Water, sunflower seeds, tapioca starch, rice starch, potato starch, dried rice sour dough, linseeds, linseed flour, pumpkinseeds, sugar, yeast,

iodized salt, caramel powder (glucose syrup, sugar), stabiliser (E412, E415), psyllium fibre.





Nutritional values per 100 g

Energy 1247 kJ / 298 kcal

Fat 13 g

-of which saturates 1.3 g

Carbohydrate 36 g

-of which sugars 3.3 g

Fibres 3.9 g

Protein 7.2 g

Salt 1.2 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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