Crispy on the outside, soft on the inside – gluten-free, yet a real bread experience.
This is not a “crumbly gluten-free bread”: the dough is easy to shape, holds its form nicely, and delivers reliable results every time.
What makes it different from classic gluten-free flours?
Compared to traditional gluten-free flours, this loaf mix has an approximately 76% reduced carbohydrate content and is built on high-fiber ingredients. Not just “free-from” – a more nourishing direction, in the iNutrial mindset.
Who is it ideal for?
- Those eating gluten-free
- Anyone looking for a lower-carb bread option
- Home baking when you want a quick, reliable recipe
- If you want a loaf that slices well and stays stable
Simple preparation – reliable success
No special technique needed: it comes together fast and is easy to shape after resting.
Preparation (based on the pack)
Mix 3 M-size eggs with 130 g water, 10 g fresh lemon juice, and 30 g warm coconut oil.
Add the flour mix, then shape the dough with wet hands.
Place on a baking tray lined with parchment paper. Optionally, sprinkle with seeds.
Let it rest for 10 minutes.
Bake in a preheated oven at 200 °C (fan) for 15 minutes, then at 180 °C (top/bottom heat) for 45 minutes.
Cool completely on a rack before slicing.
Ingredients
golden flaxseed flour, tapioca starch, psyllium husk powder, bamboo fiber, salt, baking powder (acidity regulator: citric acid, raising agent: sodium bicarbonate).
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutrition per 100 g (calculated values)
- Energy: 1134 kJ / 273 kcal
- Fat: 4.7 g
- of which saturates: 1.8 g
- Carbohydrate: 19.4 g
- of which sugars: 2.3 g
- Fiber: 38.2 g
- Protein: 19.1 g
- Salt: 3.48 g
Recipes & community
For more ideas and variations, join the iNutrial flour-mix Facebook group:
https://www.facebook.com/groups/157633358170895
