Ma Vie Sans Bread flour with millet and seeds gluten-free organic 500 grams
Ma Vie Sans Bread flour with millet and seeds gluten-free organic 500 grams
Regular price
€6,19
Sale price
€6,19
Regular price
€6,19
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Bread flour with millet and seeds gluten-free organic
Bread flour with millet and seeds organic - gluten-free
Ingredients
Half-whole rice flour**, cassava starch*, millet flour** (21%), seeds* (9%) (linseed*, hemp*), chestnut flour, Mix"Gum* (psyllium blond*, acacia gum), sea salt. *from organic farming. **From French organic farming.
Nutritional value
Usage
Ingredients to add:
25 g organic quinoa sourdough, 1 tablespoon olive oil, 450 to 500 ml lukewarm water.
Preparation by hand:
1) In a large salad bowl, using a wooden spoon, mix together the contents of the bag + the sourdough starter, the olive oil and the water.
2) When the texture of the dough is homogeneous, fluff it up by lifting it with the spoon for 1 min.
3) Place the dough in a cake tin, cover with a slightly damp cloth and let it rise for 1.5 to 2 hours in a room at 20-22°C.
4) Bake in a preheated oven at 180°C-210°C for 45-50 min.
In the bread machine:
Mix the ingredients well in a large salad bowl before putting them in the machine.
Manufacturer / Distributor
Manufacturer, Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
France
Bread flour with millet and seeds organic - gluten-free
Ingredients
Half-whole rice flour**, cassava starch*, millet flour** (21%), seeds* (9%) (linseed*, hemp*), chestnut flour, Mix"Gum* (psyllium blond*, acacia gum), sea salt. *from organic farming. **From French organic farming.
Nutritional value
Nutritional value per 100 grams
Energy 365 kcal / 1542 kJ
Fat 5.2 grams
- of which saturated 0.7 grams
Carbohydrates 70.4
- of which sugars 1.9
Fiber 5.2 grams
Protein 6.5 grams
Carbohydrates 70.4 grams
Salt 1.8 grams
Usage
Ingredients to add:
25 g organic quinoa sourdough, 1 tablespoon olive oil, 450 to 500 ml lukewarm water.
Preparation by hand:
1) In a large salad bowl, using a wooden spoon, mix together the contents of the bag + the sourdough starter, the olive oil and the water.
2) When the texture of the dough is homogeneous, fluff it up by lifting it with the spoon for 1 min.
3) Place the dough in a cake tin, cover with a slightly damp cloth and let it rise for 1.5 to 2 hours in a room at 20-22°C.
4) Bake in a preheated oven at 180°C-210°C for 45-50 min.
In the bread machine:
Mix the ingredients well in a large salad bowl before putting them in the machine.
Manufacturer / Distributor
Manufacturer, Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
France
