Ma Vie Sans Sourdough quinoa gluten free 50 Gram
€3,47
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Ma Vie Sans Sourdough quinoa gluten free 50 Gram
Ma Vie Sans Sourdough quinoa gluten free 50 Gram
Regular price
€3,47 EUR
Regular price
€3,44 EUR
Sale price
€3,47 EUR
Unit price
/
per
Taxes included.
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Gluten-free sourdough quinoa
Gluten-free sourdough quinoa
Ingredients
dried and inactive quinoa* (40%) and rice* sourdough obtained by natural fermentation, selected yeast. *80% of ingredients are from organic farming
Nutritional value
Usage
This sourdough can be used with corn flour, rice flour, quinoa flour, buckwheat flour or even chestnut flour…
Ingredients: 500 g gluten-free flour + 25 g quinoa sourdough + 10 g salt + 1 tablespoon of olive oil + 450- 500 ml lukewarm water.
1) Mix the ingredients in a bowl with a wooden spoon to obtain a smooth but not too wet dough.
2) Place this dough in a pre-greased cake tin and let it rise for 1/2 to an hour under a damp cloth (at a temperature of 22°C).
3) Preheat the oven to 200-230°C (th 7-8).
4) Bake for 30 to 40 min.
Easy to prepare by hand or with a bread maker with a special gluten-free bread program.
Manufacturer / Distributor
Manufacturer, Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
Italy
Gluten-free sourdough quinoa
Ingredients
dried and inactive quinoa* (40%) and rice* sourdough obtained by natural fermentation, selected yeast. *80% of ingredients are from organic farming
Nutritional value
Nutritional value per 100 grams
Energy 367 kcal / 1548 kJ
Fat 5.3 grams
- of which saturated 0.7 grams
Protein 19.5 grams
Carbohydrates 55.4 grams
- of which sugars 4.7 grams
Dietary fiber 9.8 grams
Protein 19.5 grams
Salt 0.02 grams
Usage
This sourdough can be used with corn flour, rice flour, quinoa flour, buckwheat flour or even chestnut flour…
Ingredients: 500 g gluten-free flour + 25 g quinoa sourdough + 10 g salt + 1 tablespoon of olive oil + 450- 500 ml lukewarm water.
1) Mix the ingredients in a bowl with a wooden spoon to obtain a smooth but not too wet dough.
2) Place this dough in a pre-greased cake tin and let it rise for 1/2 to an hour under a damp cloth (at a temperature of 22°C).
3) Preheat the oven to 200-230°C (th 7-8).
4) Bake for 30 to 40 min.
Easy to prepare by hand or with a bread maker with a special gluten-free bread program.
Manufacturer / Distributor
Manufacturer, Ekibio, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
Italy
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