White gluten-free baking mix Damhert Baking Mix white gluten-free
Ingredients corn starch*, whole grain rice flour*, white rice flour*, whole grain millet flour, sea salt, guar gum, quinoa sourdough powder* (quinoa flour*, rice flour*, starter cultures), thickener (xanthan gum).
*From controlled organic cultivation.
Nutritional value Nutritional value per 100 grams
Energy 1462 kJ/345 kcal
Fat 0.8 g
of which saturated fatty acids 0.2 g
Carbohydrates 81.1 g
of which sugars <0.5 g
Fiber 2.9 g
Protein 1.8 g
Salt 1.9 grams
Usage Ingredients white bread:
400 grams of mix (in the package)
7 grams of dry yeast (not in the package)
400 ml lukewarm water
1 tablespoon honey
1 tablespoon oil or margarine
Place the mixture in a bowl with the other ingredients and mix for 3 to 4 minutes (this is a bit easier in a food processor, first on slow speed, then a bit faster).
Grease a loaf tin (size 22X11X7) with oil or margarine.
Place the dough in the pan (use a wet spatula if this is difficult), smooth it, and sprinkle with water. Loosen the dough from the edges and brush the whole thing with oil.
For a nice result, make a cut about 3 cm deep along the length with an oiled spatula.
Let the dough rise (2 to 3 cm for 30 to 60 minutes) in a warm, draught-free place.
Preferably in a plastic bag.
Boil 100 ml of water and place it in an ovenproof dish.
Place this together with the bread in a preheated oven at 225 °C for 60 minutes.
After the first 10 minutes, remove the bowl of water from the oven and set the temperature to 200°C.
After 45-50 minutes, remove the bread from the oven and loaf pan and let it cool on a rack.
Save Store in a cool, dry place.
Manufacturer / Distributor Damhert NV/SA,
Chapel Street 154,
3550 Heusen-Zolder,
Belgium
