Village Bread Flour Mix Pantry, 200 g

A 420 gram loaf of bread can be made with the flour mix.

A combination of paleo flours that complement each other in texture and taste results in a gluten-free, soft inside, crispy outside white bread. It contains minimal sesame flour, so its flavor does not appear in the bread. The very fine grain size of bamboo fiber and psyllium husk flour makes it easily digestible. Only basic ingredients that can be found at home need to be added. We warmly recommend it to those who want to eat a neutral-tasting paleo bread after consuming bread with many seed flours and eggs, something as deceivingly similar to homemade wheat breads. It is a great choice for beginners in Paleo, and for transitioning family members. Uncompromisingly delicious. Due to its favorable fiber-carbohydrate composition, it can also be consumed by dieters and those on a weight loss diet who crave guilt-free bread, and its high fiber content may also have a beneficial effect on digestion. It slows down the absorption of carbohydrates, which may also have a physiologically beneficial effect on our bodies. It can be used to make cold sandwiches, hot sandwiches, toast sandwiches, and can be enjoyed with prepared dishes and salads alike. It can be frozen sliced or whole. It can be kept in the refrigerator for 4-5 days. It is a product made only from natural ingredients, free from added additives, colorings, preservatives, flavors, and flavor enhancers. A gluten-free, sugar-free, soy-free, dairy-free Hungarian artisan flour mix. Furthermore, it does not contain konjac flour, coconut flour, or yeast. We warmly recommend it to dieters, fans of the paleo lifestyle, and those who consider simple but varied reform nutrition a priority. Only wet ingredients are needed to make the bread, the package contains all other necessary ingredients. Ingredients: tapioca starch, bamboo fiber flour, almond flour, psyllium husk flour, Paleo Pantry Phosphate-Free Baking Powder (acidity regulator: cream of tartar, raising agent: sodium bicarbonate, tapioca starch), sesame flour, Himalayan salt. Allergens in bold. Instructions: Mix 3 medium eggs (approx. 165 g) with 150 ml water, 10 ml fresh lemon juice, and 30 g liquid fat, add the flour mix and beat for 2-3 minutes (preferably with a dough hook, or with a spoon, but try to incorporate as much air as possible). After resting for 30 minutes, knead it on a slightly floured surface (use bamboo fiber flour or seed flour, tapioca, etc.). Shape it as desired. Sprinkle a little flour on the outside for a homely effect and extra crispiness, then cut 4-5 incisions deeper. Bake until done at 200°C for 20 minutes, then at 180°C for 45 minutes (it may be slightly more or less individually depending on the oven). Cool it on a rack and only then slice it.

Nutritional content in 100g flour mixture

Contains only naturally occurring sugars and fibers.
Produced in a facility that also handles sesame seeds and nuts.
Store in a cool, dry place.