Flour mix gluten free 1kg
from 1
CHF 6.35
Incl. 2.60% tax
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Unit: 1 kg
With the rediscovered gluten-free buckwheat and the common cereals rice and corn, we have produced a gluten-free base flour that makes bread, biscuits and other baked goods a success.
All our gluten-free products are produced with great care, natural and lactose free in the usual Zwicky quality.
Ingredients
Rice flour, Potato starch, maize starch, maize flour, buckwheat flour, dextrose, thickener:guar flour
Allergens
Free from: gluten < 20 ppm ( Methode ELISA)
Nutritional information
| 100g enthalten | |
|---|---|
| Energy in KJ | 1430 kJ |
| Energy in Kcal | 342 kcal |
| Fat | 1.0 g |
-- davon Saturated fat | 0.2 g |
| Carbohydrates | 77.0 g |
-- davon Sugars | 6.0 g |
| Dietary fiber | 3.5 g |
| Protein | 6.0 g |
| Salt | 10 mg |
Preperation
For bread, biscuits and other bakery products
450 g Zwicky basic gluten-free flour mix
50 g shredded flaxseed
50 g sunflower seeds
1 1/2 tsp salt
1/2 tsp sugar
40 g butter
1 package of dry yeast or 21 g fresh yeast
4 dl water
Grains to decorate the rolls
Mix the flour with flax seeds, sunflower seeds, salt, sugar and yeast in a bowl. Mix the water and melted butter and add them to the flour mixture. Knead 5 minutes into a smooth dough.
Let the dough stand for 10 minutes. Share it with the dough scraper into 12 equal pieces. Shape into rolls with wet hands. Decorate with grains as you like and press gently. Place the rolls on a baking sheet which is covered with baking parchment. Let the dough prove in a warm oven at 45 degrees about 20 minutes.
Place an ovenproof bowl with water in the oven and preheat the oven to 250 °C. Bake the bread rolls for about 15 - 18 minutes and leave to cool on a cooling rack.
450 g Zwicky basic gluten-free flour mix
50 g shredded flaxseed
50 g sunflower seeds
1 1/2 tsp salt
1/2 tsp sugar
40 g butter
1 package of dry yeast or 21 g fresh yeast
4 dl water
Grains to decorate the rolls
Mix the flour with flax seeds, sunflower seeds, salt, sugar and yeast in a bowl. Mix the water and melted butter and add them to the flour mixture. Knead 5 minutes into a smooth dough.
Let the dough stand for 10 minutes. Share it with the dough scraper into 12 equal pieces. Shape into rolls with wet hands. Decorate with grains as you like and press gently. Place the rolls on a baking sheet which is covered with baking parchment. Let the dough prove in a warm oven at 45 degrees about 20 minutes.
Place an ovenproof bowl with water in the oven and preheat the oven to 250 °C. Bake the bread rolls for about 15 - 18 minutes and leave to cool on a cooling rack.