Freshly baked bread casts its spell over all of us – the aroma is pure temptation.
If you’d like to bake your own gluten-free bread, you face the challenge of working out how to substitute wheat flour, rye flour or similar flours containing gluten. Which flours are gluten-free? Which proportions can I use these in?
We also asked ourselves these questions and created a recipe for dark gluten-free bread. Our dark bread uses a remarkable mix of rice, corn and chickpea flour that makes the bread taste delicious. But that’s not all our gluten-free bread has to offer. It’s also the perfect base for a moist wholegrain bread. Simply add your preferred grains to the dough and once the bread is ready, it’ll taste as if it’s just come from the bakery.
What else you’ll need
Make the dough
Leave bread to rise
Baking mixture (starch, rice flour, grape seed flour, chickpea flour, thickeners (guar gum, hydroxypropyl methyl cellulose), linseed meal, sugar, salt, dried gluten-free sour dough (corn milled products, corn starch, quinoa milled products)), dry yeast (yeast, emulsifier sorbitan monostearate).
The prepared product contains:
|100g||Portion ( 57g )|
|Energy (kJ)||906 kJ||517 kJ|
|Energy (kcal)||215 kcal||123 kcal|
|Fat||5.9 g||3.4 g|
|of which saturates||0.6 g||0.3 g|
|Carbohydrate||36 g||21 g|
|of which sugar||1.7 g||1 g|
|Protein||2.6 g||1.5 g|
|Salt||1 g||0.57 g|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk soya and nuts.