Paleo Egg-Free Bread 175 g
Paleo bread without eggs?! So far, this was only a privilege for those following a gluten-free diet, but from now on, paleo bread can also be made without eggs. This way, it can be consumed by those who watch their carbohydrate intake, those who are sensitive to eggs, those who eat without eggs due to some diet restrictions, and those who want to bake paleo bread quickly and easily and avoid consuming grains.
Product Description
Egg-free bread. Net weight: 175 g (+/- 5g).
If you are tired of eggs or need to avoid them due to sensitivity, don't give up on a slice of delicious gluten-free reform bread. *Product with approximately 40% less carbohydrates compared to high starch content general gluten-free flours.
Preparation suggestion: Using a spoon or a food processor, mix the flour mixture with 200 ml of cold water and 10ml of fresh lemon juice until smooth. Let the dough rest for 30 minutes until it thickens and becomes sufficiently elastic. Shape the dough into bread, baguette, or bun shapes according to preference with wet hands. Brush with sesame seed milk or coconut oil to achieve a nice golden brown color. Bake in a preheated 200-degree Celsius (top-bottom heat) oven for 30 minutes, then continue baking at 180 degrees Celsius for another 20 minutes. It is recommended to slice only when completely cooled. For buns and rolls, the second baking phase is shortened to 10 minutes. Avoid using the fan function during baking.
Ingredients: tapioca starch, sesame flour, ground blanched almond, sesame flour, psyllium seed husk flour, acid regulator: tartaric acid, raising agent: sodium bicarbonate, Himalayan salt.
Produced in a facility that uses sesame seeds and nuts. Store in a cool, dry place. Origin: EU.
Average nutritional values per 100g of flour mixture: Energy kj: 1599.6; Energy kcal: 384.1; Fat: 15.9g of which saturates: 1g, Carbohydrate: 41.4g of which sugars: 0.5g; Protein: 17.6g; Salt: 3.3g; Fiber: 12g