Serving suggestion: BASIC RECIPE for BREAD
- 8.8 oz Bread Mix
- one pinch of salt
- 0.2 oz dried yeast
- 0.5 oz oil
- 300 ml of water
Mix the Bread Mix, salt and dried yeast together, add the oil and water and continue to mix for several minutes with a hand blender to form a smooth mixture. Oil a rectangular baking tin and sprinkle with Bread Mix, fill with the mixture and smooth out the surface using the back of a wet spoon. Cover the baking tin with a piece of clingflim covered in oil. Leave the dough to stand for 30 minutes in a warm place. Then remove the clingfilm from the tin, brush the bread surface with oil and place the bread in the pre-heated oven at 450°F or 410°F (if fan-assisted). Bake the bread for 35-40 minutes.
Storage
Store in a cool and dry place. Once opened, the product has to be consumed within 1-2 months.
Ingredients
Gluten-free wheat* starch, corn starch, rice starch, modified cellulose, guar gum, dextrose, potato flour, psyllium
seed husks (vegetable fiber),dried yeast, sorbitan monostereate. Contains wheat.
Contains one sachet of dried yeast (10g).
**the certified gluten free wheat has been processed to allow this food to meet Food and Drug Administration (FDA) requirements for gluten-free foods.
Low protein medical food. For use under medical supervision for conditions such as inborn errors of protein metabolism or chronic kidney disease.
| Nutrition facts | Serving size = 2 tbsp of Mix (0.8 oz) | Daily Value* |
| CALORIES | 80 kcal | 4% |
| TOTAL FAT | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| SODIUM | 5 mg | 0% |
| TOTAL CARBOHYDRATE | 20 g | 7% |
| Dietary Fiber | <1 g | 0% |
| Total Sugars | 0 g | |
| PROTEIN | 0.2 g | 0% |
| Phenylalanine | 5 mg | |
| Tyrosine | 4 mg | |
| Leucine | 9 mg | |
| POTASSIUM | 10 mg | 0& |
| PHOSPHORUS | 10 mg | 0% |
| VITAMINE D | 0 mg | 0% |
| CALCIUM | 0 mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
