Quality Natural Ingredients
Lupin flour, rice flour, linseeds (18%), golden flaxmeal, egg white powder, sunflower seeds (4.5%), baking powder, kibbled sunflower, salt, chia seeds.
CONTAINS LUPIN AND EGG. May contain tree nuts, milk and sesame.
Made with love in Sydney, Australia
To make 1 loaf of our low carb gluten free bread, you will need:
Contents of this pack
440ml (1 & 3/4 cup) water
3 large eggs or PBCo. Egg Replacer
PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.
POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.
BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.
CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.
STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).
VEGAN – This product can now be made Egg Free & Vegan, with the use of our Vegan Egg Replacer.
2 Quick tips for the perfect loaf
Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.