At last a delicious gluten-free bread with only 1g carb per slice and no compromise on taste or texture. Developed by our team of nutritionists in Norway, the ingredients for our wonderfully seedy low-carb bread are carefully blended and packed under the strictest conditions to ensure our mix remains gluten-free. Sukrin bread mix contains no artificial colours, additives or preservatives, and is made with non-GMO ingredients.
- Very Low Carb
- High Fibre
- Gluten Free
- Sugar-Dairy-Yeast Free
- Just Add Water
- CONTAINS EGG
Nutrition per 100g baked bread
| Energy kj/kcal
|-of which sugars
Seeds and kernals (Psyllium- sunflower- sesame- pumpkin- flax)- fibre (from sugar beet- chicory and peas- Sukrin Fibrefine (resistant corn starch)- whole egg powder- pea protein- sweetener Sukrin (erythritol)- mineral salt (sodium chloride and potassium chloride)- raising agents (bicarbonate- disodium phosphate).
Preheat your oven to 175 oC. Place the bread mix in a bowl and add 1.2 l of water. Mix well and leave the mix to rest for about three minutes to thicken. Spoon either directly onto a baking tray lined with baking parchment and shape to make 3 loaves, or place in three oiled bread tins.
Place the loaves in the oven and bake for about 70-80 minutes- until golden. Allow to cool completely on a rack. The bread is best kept in a bag in the refrigerator- where it will last for 4 to 5 days.
May also be sliced and frozen. One packet bakes 3 x 700 g loaves.