Paleolit Éléskamra tojásmentes paleo bread flour mixture 175 g

Paleolit ​​Pantry Egg-free paleo bread flour mix 175 g
Paleo bread without eggs?! Until now, this was only the privilege of those following a gluten-free diet, but from now on, paleo bread can also be prepared without eggs. so it can be consumed by those who pay attention to their carbohydrate intake, those who are sensitive to eggs, those who eat without eggs due to some diet, those who want to bake paleo bread quickly and easily and avoid the consumption of grains.

CONTAINS REDUCED CARBOHYDRATES
HIGH FIBER CONTENT
HIGH PROTEIN CONTENT
A paleo bread without eggs and egg taste, without a strong fiber content, with a soft interior and a crispy crust will dazzle you. It remains soft and delicious for days, without the strong and intrusive taste of semolina. The character of the sesame flour is offset by the softness of the almond flour. Among the fibers, it contains only very finely ground plantain seed flour.

It is easy to make and unbreakable, so we recommend it to beginners at home as well: water + flour, resting, baking, then cooling.
We also tried to make the taste as natural as possible.
For those who are also bothered by this slight sesame taste, we would recommend adding onion, garlic, and spices, which will soften this as well.

It's really not wet inside (if you listen to me and really wait a few hours after baking for the bread to really cool completely :) ).
Why? As a result of resting, the bread becomes moisture-free, its water content evaporates, so that an easy-to-slice, enjoyable bread is put on the table.

We wholeheartedly recommend it to dieters, followers of the paleolithic lifestyle, those who have a simple but varied reform diet in mind, and those who have not eaten paleo egg-free bread with a good taste or texture, so they had to make a compromise. It can also be consumed by children, because it has a balanced composition (recommended for ages 2-3 and above due to the added fibres).

A composition rich in fiber and vegetable protein, it slows down the absorption of carbohydrates, provides a long-lasting feeling of well-being and provides real nutrients. A moderate amount of tapioca provides a source of resistant starch, which can have a beneficial effect on the intestinal flora.
A product free of added additives, dyes, preservatives, aromas, and flavor enhancers, produced using only natural ingredients.
Grain-, sugar-, soy- and dairy-free flour mixture. It also does not contain konjac flour or yeast.

We manufacture it separately from our products containing egg powder, so we can ensure that they are egg-free. It can be integrated into a vegan and vegetarian lifestyle.

Preparation suggestion: Mix the flour mixture with 200 ml of cold water with a spoon or a food processor until there are no lumps. Let the dough rest for 30 minutes until it thickens and becomes sufficiently elastic. Shape with wet hands into the shape of bread, baguette or bun as you like. Brush with seed milk or coconut oil to bake a nice red. Bake in a preheated oven at 200 degrees for 30 minutes, then another 20 minutes at 180 degrees. It is recommended to slice it only when completely cooled. For buns and muffins, the 2nd baking phase is shortened to 10 minutes.
The finished bread is approx. It weighs 300-330 g.

Ingredients: tapioca starch, almond flour, sesame flour, plantain flour, Paleolit ​​Eléskamtra baking powder (acidity regulator: tartaric acid, bulking agent: sodium bicarbonate, tapioca starch), Himalayan salt, citric acid

Made in a factory using sesame seeds and nuts. To be kept in a dry, cool place. Allergen ingredients see in bold.

Average nutritional value in 100g flour mixture:
Energy kj: 1341.4;
Energy kcal: 323.1;
Fat: 7.2g, of which saturated fatty acids: 2.9g,
Carbohydrates: 41.8 g, of which sugars: 0.4 g;
Protein: 17.5g;
Salt: 2.9g;
Fiber: 11g

Contains only naturally occurring sugars.