Cool, dry and dark conditions up to
360 days
1. Using a beater attachment, add Group 1 ingredients to the mixing bowl and mix for 1 minute on slow speed. ,2. Scrape down the mix for a further 4 minutes on medium speed.,3. Place dough onto a gluten free, dusted bench and shape as required.,4. Place onto a greased baking tray and proof for 35 minutes.,5. Cut surface as required.,6. Bake at 220°C for 25-30 minutes.
Potato Starch, Maize Starch, Sugar, Psyllium Husk Powder, Rice Starch, Stabilisers (464, 466), Salt, Potato Protein Powder, Buckwheat and Quinoa Sourdough Powder, Carob Germ Powder, Emulsifiers (471, 472e), Dried Yeast Extract, Burnt Sugar, Flavour, Free Flow Agent (170), Enzyme
1. Using a beater attachment, add Group 1 ingredients to the mixing bowl and mix for 1 minute on slow speed. ,2. Scrape down the mix for a further 4 minutes on medium speed.,3. Place dough onto a gluten free, dusted bench and shape as required.,4. Place onto a greased baking tray and proof for 35 minutes.,5. Cut surface as required.,6. Bake at 220°C for 25-30 minutes.
Potato Starch, Maize Starch, Sugar, Psyllium Husk Powder, Rice Starch, Stabilisers (464, 466), Salt, Potato Protein Powder, Buckwheat and Quinoa Sourdough Powder, Carob Germ Powder, Emulsifiers (471, 472e), Dried Yeast Extract, Burnt Sugar, Flavour, Free Flow Agent (170), Enzyme
421-429 Church Street East Penrose 1061 Auckland