    Points Credit : 7 points Currently valued at $0.74 Gluten-Free Food / Product added to the Gluten-Free Mall on: Thursday 09 August, 2007.
Wheat Free, Gluten Free, Egg Free, Lactose Free Box contains 1 bag of mix and 1 packet of dry yeast.
New, simple, and good. With this flour mix, bread or yeast dough can be made extremely easily without giving up the good flavor.
Made in a dedicated gluten-free facility.
Shelf life: approx 6 months (exp date stamped on ea pkg) (day/month/year).
Ingredients: Corn starch, rice flour, dextrose, vegetable protein (lupine), psyllium seed husk powder (vegetable fiber), hydroxypropyl methylcellulose, salt.
Product of Italy
May contain Soy.
NUTRITION FACTS
Serving Size 3 tbsp mix (30g)
Servings per container 18
Calories 110 Calories from fat 5
Amount per serving %DV
Total Fat 0.5g - 3%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 120mg - 5%
Total Carb 23g - 8%
Dietary Fiber 2g - 8%
Sugars 2g
Protein 2g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 2%
BREAD RECIPE
INGREDIENTS: 540g(19oz) mix, 2 cups lukewarm water, 1 tsp veg oil, 1 yeast packet (enclosed), 1 tsp salt.
PREPARATION: Allow ingredients to come to room temperature. Stir together contents of the package, salt and yeast. Add the oil and water. Mix the ingredients until a smooth dough is formed. Put the dough in a bread tin that has been greased and coated with flour and smooth it out. Cover baking tin with a damp cloth and leave in a warm place to rise until it has doubled in volume. Preheat oven to 400 deg F. Place a heat-resistant dish filled with water on the bottom of the oven to provide enough humidity.
Bake dough
for 50 minutes. Do not open the oven door while baking. Remove the bread, turn it out of the tin, and wait until it has cooled before slicing.
ROLLS & PIZZA
INGREDIENTS: 540g(19oz) mix, 2 cups lukewarm water, 1 tsp veg oil, 1 yeast packet (enclosed), 1 tsp salt.
PREPARATION: Allow the ingredients to come to room tempera-ture. Pre-heat oven to 425 deg F. Knead all the ingredients together into a smooth dough. Place dough on a work surface and continue to knead with lightly floured hands.
ROLLS: Form into evenly sized rolls. Line a baking tray with baking parchment and place the rolls on it. Cover with a damp cloth and leave to rise until the rolls have doubled in size. Bake on the middle shelf of the oven for approx. 25 min at 425 def F.
PIZZA: Stretch out the dough on an oiled baking sheet,cover with a damp cloth and leave to rise for approx 40 minutes. Then cover with tomatoes, mozzarella, etc. to taste and bake on the middle shelf of the oven for approx 35-40 min at 425.
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