Baking Mix Bread & Buns – gluten‑free mix for home baking, high fibre content, bread and rolls from one pack
Baking Mix Bread & Buns – gluten‑free mix for home baking, high fibre content, bread and rolls from one pack
Prepare homemade gluten‑free rolls in just a few minutes 🍞
Bowl, water, olive oil, and our mix. That’s all you need to make fresh bread or crispy rolls. The base consists of gluten‑free oat flakes, seeds, and several sources of fibre, which give the baked goods a rich flavor and pleasant texture.
Mix, bake, and enjoy fresh pastries in no time
⏱️
Add water and olive oil
Pour 400 g of the mix into a bowl, add 300–330 ml of water and 10 ml of olive oil.
Shape bread or rolls
Briefly mix the dough, let it rest for a minute, and shape it into a loaf or rolls.
Bake until golden brown
Bake at 220 °C for approximately 30–45 minutes, until a crispy crust and a soft center are formed.
– done, enjoy your meal –
Crispy crust, soft centre – just the way we wanted it 👌
Many gluten‑free mixes are based mainly on starches, which often result in dry and crumbly baked goods. We chose a different path. The base consists of gluten‑free oat flakes, seeds and several sources of fibre, which give the bread a fuller flavour, pleasant texture and long‑lasting satiety.
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43 %gluten‑free oat flakes
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20 gfibre per 100 g
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15 gprotein per 100 g
Ingredients
Gluten‑free oat flakes (42,8%), organic sunflower seeds (22%), flaxseed, psyllium, chia seeds (Salvia hispanica), Himalayan salt.
May contain peanuts, tree nuts and milk.
Allergens: For allergens see ingredients in bold.
Calorie charts
100 g | 150 g* | 130 g** | |
Energy | 1776 kJ / 427 kcal | 2661 kJ / 640 kcal | 1604 kJ / 386 kcal |
Fat | 24 g | 36 g | 22 g |
- of which saturates | 2,8 g | 4,2 g | 2,4 g |
Carbohydrate | 29 g | 43 g | 25 g |
- of which sugars | 1,2 g | 1,8 g | 1,1 g |
Fibre | 20 g | 30 g | 17 g |
Protein | 15 g | 23 g | 13 g |
Salt | 1,9 g | 2,9 g | 1,7 g |
* serving of dry mix
** serving of baked product with water and olive oil
Suggested Use
- Mix 400 g of the blend with 300–330 ml of water and 10 ml of olive oil.
- Stir and let rest for 1 minute.
- Place the dough into a greased baking tin or, with wet hands, shape into approximately 15 equally sized rolls.
- Bake in a preheated oven at 220 °C for 30–45 minutes.
Warning
- Food.
- Store in a cool, dry and dark place.
- Consume within 2 months after opening.
- Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU