Sukrin Bread Mix H&B Launch
Sukrin Bread Mix: low-carb, free-from, gluten and wheat-free sunflower and pumpkin seed bread mix.
About Sukrin Bread Mix
Low carb bread
- Sunflower and pumpkin seeds
- Only 1g carb per slice - 21% Fibre
- Easy to bake, tray included, just add water, no kneading or proofing
- Free from gluten, egg, sugar, wheat, yeast, soya
- Great taste and texture
- Bakes a 420g loaf
- Vegetarian Society Approved
At last a delicious gluten-free bread with only 1 carb per slice and no compromise on taste or texture. Developed by our team of nutritionists in Norway, the ingredients for our wonderfully seedy low-carb bread are carefully blended and packed under the strictest conditions to ensure our mix remains gluten-free. Sukrin bread mix contains no artificial colours, additives or preservatives, and is made with non-GMO ingredients.
Our bread is wonderful for those on special diets, and those who simply want to make healthier choices. Incredibly low in carbs, our bread is perfect for those who follow a low carb lifestyle. As well as being gluten-free, and so suitable for coeliacs, our bread, unlike many other dietary breads available, contains no yeast and so is also suitable for Candida sufferers. Sukrin low-carb bread can be enjoyed by vegetarians.
Really easy to make, all you need to do is add water and bake, no proofing or kneading required. With it’s great taste and texture, our bread is delicious on it’s own, with soup or as a sandwich. Sukrin low-carb bread also makes great toast. You can even add flavourings to the raw bread mix such as olives and sundried tomato, or sultanas and walnuts, to make an extra tasty treat.
|Nutrition info per 100 g finished bread||kcal||Protein||Carbohydrates||Fat||Dietary fibre|
|Average wholemeal bread||225||8.6||42.7||2.2||4.4|
|Sukrin Low Carb Bread Mix||157||8.7||3.6||7.5||21.3|
Preheat your oven to 180ºC (Gas Mark 4).
Put the bread mix into a bowl and add the amount of water specified on the pack. Mix well and leave the mix to rest for three minutes to thicken. Spoon into the pan provided, or directly on a baking tray lined with parchment, smoothing into a loaf shape with your spoon. Place in the oven and bake for 70-80 minutes until golden. Remove from tin or tray and allow your loaf to cool completely on a rack.
The bread is best kept in a bag in the refrigerator, where it will last for 4 to 5 days. May also be sliced and frozen.
Makes great toast.
Add flavourings to the dough such as herbs, olives, sun-dried tomatoes, make a sweet version with added Sukrin Gold or Sukrin Plus, some dried fruit and cinnamon.
Seeds and kernals (Psyllium, sunflower, sesame, pumpkin, flax), fibre (from sugar beet, chicory and peas, flax seed meal, whey protein, Sukrin Fibrefine (resistant corn starch), mineral salt (sodium chloride and potassium chloride), raising agents (bicarbonate, disodium phosphate).
Net weight: 210g. Yields approximately 420g bread.
Best before date: 12 months
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