A gluten-free flour mix ready for immediate use. It is suitable for baking bread, pancakes, sponge cakes and other sweet and savoury baked goods.

Composition: sorghum flour (48 %), tapioca starch, psyllium husk fibre, antioxidant (ascorbic acid).

Contains no added sugar. Contains only naturally occurring sugars.

Application: A gluten-free flour mix suitable for making bread, pancakes, sponge cakes and various types of baked goods.

Recipe – Sorghum bread

Ingredients

• 500 g gluten-free sorghum flour mix
• 460 ml of lukewarm water
• 20 g sugar
• 20 g fresh yeast or 5 g gluten-free dried yeast
• 10 g salt

Procedure:

1. Mix the lukewarm water with the sugar and yeast.
2. Add the flour mixture and salt, and knead thoroughly until you have a smooth dough.
3. Leave to rest for 10 minutes, then knead again on a floured work surface and shape into a loaf.
4. Leave to prove in a warm place for about 40 minutes, until the dough has roughly doubled in volume.
5. Before baking, brush the surface with oil and score it with a sharp knife.
6. Bake in a preheated oven at 190 °C with a fan, approximately 45 minutes. Place a bowl of water at the bottom of the oven. Once baked, leave the bread to cool completely.

Nutritional information (per 100 g): Energy: 1470 kJ / 347 kcal, Fats: 1.8 g, of which saturates: 0.4g, Carbohydrates: 74g, of which sugars: 0.2 g, Fibre: 7.1 g, Proteins: 5.2 g, Salt: 0.02 g

Storage: Store in a dry and cool place.

Packaging: 500 g