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Description

This versatile mix is made of brown teff flour, maize starch, rice flour, tapioca, lupin protein and whey powder. Just add water and start baking!

Basic Recipe

Ingredients

• 350ml hot water
• 450g mix
• 30g margarine
• 1 egg
• 7g dried yeast (or 15g dried yeast)

Method (traditional oven)

1. Put 350ml hot water into a mixing bowl.
2. Add the gluten free fibre rich bread mix and the rest of the ingredients.
3. Mix intensively for 5 minutes using dough hooks.
4. Distribute the batter in a shaping mould (format 25x8x9cm)
5. let it rise at a temperature of approx. 30°C for 45-60 minutes.
6. Bake at a temperature of approx. 240°C for 40 minutes.
7. Cut into slices after cooling.

Method (bread machine)

1. Put 350ml hot water in the bread-making machine
2. Add the gluten free fibre rich bread mix and the rest of the ingredients
3. Select a programme whereby kneading, raising and baking take approx. 140 minutes (fast programme).
4. Leave the bread to cool in the machine

Tip:

Use an egg substitute for an egg-free recipe.