Miss MARIE - ready-to-ba ke mixture- gluten-free, sugar-free
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- 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
360g results in baked bread of approx. 650g
Minimum shelf life: 6 months / Storage: dry at 15-20°C
The very high-quality ingredients such as pumpkin protein (22.5%), almond flour, pumpkin seeds or the sweetness of coconut blossom characterize this unique baking mixture.
Easy to use and quick to prepare. After stirring, the dough is very firm and gives no indication that it will turn into such a hearty, airy bread.
The mixing time is only 2 - 3 minutes . The bread can be baked on baking paper without a baking pan.
Alternatively, dough can also be made into rolls.
For our bread
ONLY THE BEST
Ingredients
Allergens
Nutritional values
| kilo joules | 1,800 |
| kilocalorie | 431 |
| fiber | 15.6g |
| fat | 19.2g |
| saturated with it | 2.1g |
| protein | 23.5g |
| carbohydrates | 29.5g |
| of which sugar | 5.1g |
| Salt | 1.1g |
| kilo joules | 1,800 |
| kilocalorie | 431 |
| fiber | 15.6g |
| fat | 19.2g |
| saturated with it | 2.1g |
| protein | 23.5g |
| carbohydrates | 29.5g |
| of which sugar | 5.1g |
| Salt | 1.1g |
Preheat oven to top and bottom heat approx. 210°C; Place grid on level 2; Prepare a fireproof bowl with cold water.
Put baking mixture into a mixing bowl;
Stir in 370 - 380 ml lukewarm water using the dough hook of a mixer or mixer for 3 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Dough is very firm! Form the finished dough into a loaf or 5 rolls, place on a baking tray lined with baking paper and brush with oil. Decoration as desired. Martina's recommendation: sprinkle pumpkin seeds or flakes on top. Let stand 6 minutes. Then cut lightly, not too deeply, and put it in the hot oven together with the bowl of water. Bake bread for 65 minutes at 210°C (rolls for 55 minutes at 210°C);
If necessary, let it sit in the open oven for 5 minutes.
Place the crusty bread or rolls from the oven on a rack;
Let cool down
At room temperature; Martina's recommendation - put the bread in a linen bag .
Under no circumstances should you put bread in the fridge!
Preheat oven to top and bottom heat approx. 210°C; Place grid on level 2; Prepare a fireproof bowl with cold water.
Put baking mixture into a mixing bowl;
Stir in 370 - 380 ml lukewarm water using the dough hook of a mixer or mixer for 3 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Dough is very firm! Form the finished dough into a loaf or 5 rolls, place on a baking tray lined with baking paper and brush with oil. Decoration as desired. Martina's recommendation: sprinkle pumpkin seeds or flakes on top. Let stand 6 minutes. Then cut lightly, not too deeply, and put it in the hot oven together with the bowl of water. Bake bread for 65 minutes at 210°C (rolls for 55 minutes at 210°C);
If necessary, let it sit in the open oven for 5 minutes.
Place the crusty bread or rolls from the oven on a rack;
Let cool down
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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