This is the perfect bread for those who want a gluten-free bread with plenty of protein and fibre, and a luscious, soft consistency. The bread contains no wheat, yeast or soy, and is also without whole kernels and seeds. We’ve used oats, sesame seeds and almonds flour. This makes the bread extremely rich in protein, with less than a tenth the carbohydrate content of a wholemeal bread. In addition, the bread is rich in vitamins and minerals.
The bread mix just needs to be mixed with water, left to sit for 5 minutes and then shaped on a sheet pan. The water can be replaced with milk, quark, yogurt, crème fraiche or other dairy products. The bread will keep fresh and moist for several days, and also freezes well.
|Per 100 g finished bread||kcal||protein||carbohydrates||fat||fibre||salt|
|Funksjonell Mat bread without kernels||138||15.4||3.9||5.1||7.5||1.3|
|Average whole wheat bread||225||8.6||42.7||2.2||4.4|
Flour (sesame, almond, oat), egg powder, fiber (psyllium, peas), pea protein, sweetener: erythritol (Sukrin), raising agent (bicarbonate, diphosphate) and mineral salt (sodium chloride, potassium chloride).
Net Weight : 220 g
Nutrition per 100 g dry mix:
Calories: 348 | Protein: 39,0 g | Carbohydrates: 9,9 g | Dietary fibre: 18,8 g | Fat: 12,8 g