Original mix for bread and pizza Zero Problem 1kg Gluten Free and Lactose Free

Sourdough and corn malt baking mix with teff flour and lentils.

Description
Bread and pizza mix specifically formulated for people intolerant to gluten.

Ingredients
Deglutinated wheat starch, corn starch, dextrose, vegetable fiber (psyllium, inulin), sourdough (corn), red teff flour, lentil flour; thickeners: guar, malt (corn); thickener: E464.

Free gluten and naturally free of lactose.

Mode of use.
Ingredients:
Original 1,000 g, water 800 g, olive oil 40 g, brewer's yeast 40 g, salt 20 g.
Pour into planetary mixer, room temperature water, olive oil, crumbled brewer's yeast, Original and salt. Knead with the leaf tool for 5 minutes at low speed. Let dough rest for 10 minutes, dust table with rice flour, break dough into desired pieces and shape. Place on baking sheet, cover with foil and let rise at room temperature for about 1 hour. Remove the foil. For a crisp crust, brush the surface with a mixture of water and oil. Bake in a hot oven at 230°C for 25 minutes.

1kg