Pâine Paleo fără ou 175 g
Pâine paleo fără ou?! Până acum, aceasta era o caracteristică a celor care urmează o dietă fără gluten, dar începând de astăzi pâinea paleo poate fi preparată fără ou. Astfel, o pot consuma cei care urmăresc aportul de carbohidrați, cei care sunt alergici la ou, cei care din motive dietetice mănâncă fără ou, cei care doresc să facă rapid și ușor pâine paleo și evită consumul de cereale.
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