The ideal basis for home-baked gluten-free bread. In order to conjure up the typical bread taste despite the gluten-free quality, we mix dried buckwheat sourdough into the flour. That goes wonderfully with wholemeal rice flour. We have rounded off the organic recipe of the flour mix bread mix with a little millet wholemeal flour.

Nutritional value per 100g: Energyinkcal 354kcal EnergyinkJ 1488kj Carbohydrates 78.8g Sugar 0.4g Protein 4.3g Fat 1.2g Fibre 3.7g Sodium 10mg

corn four 50%, wholemeal rice flour 40.5%, wholemeal millet flour 5%, buckwheat sourdough powder (buckwheat flour, quinoa flour, starter cultures), thickener: guar gum organic