3 Breads Trial Set

Ingredients: Flax seed flour, seed mixture (flax seed, sunflower seeds), bean flour, pumpkin seed protein, psyllium husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

Ingredients: Golden flaxseed flour, bean flour, pumpkin seed protein, psyllium seed husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place. 

Ingredients: Flaxseed flour, walnuts (15%), bean flour, pumpkin seed protein, psyllium husk powder, winestone baking powder (acidifier: winestone, raising agent: sodium bicarbonate, separating agent: corn starch), sea salt.

All raw materials come from controlled organic cultivation. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

1. Mix & form. Mix 250 g Lizza Low Carb Bread baking mixture with 300ml of sparkling water and knead thoroughly. Form a loaf of bread and let it rest for 15 minutes.
2. Preheat. Preheat the oven to 240°C top/bottom heat. 
3. Baking. Bake the bread for 15 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for another 50 minutes. 
4. Cool down. Let the bread cool down completely and then cut it.
5. Topping. Add your favourite topping, spread or even enjoy on its own.
6. Enjoy. Bon Lizzappetite!

Tip: Do you like your bread to have lots of grains and seeds? Add additional pumpkin seeds or nuts to the dough. Tastes delicious!

1. Mix & Form. Mix 250 g Lizza Low Carb Rolls baking mixture with 300ml of sparkling water and knead thoroughly. Form six rolls and let them rest for 15 minutes.
2. Preheat. Preheat the oven to 240°C top/bottom heat. 
3. Baking. Bake the rolls for 10 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for a further 25 minutes. 
4. Cool down. Let the rolls cool down on the rack without baking paper.
5. Cover your rolls with your favorite topping, spread or even enjoy on their own. 
6. Enjoy. Bon Lizzappetite!

Tip: Flat baguette rolls taste best with us - try them out! Of course, you can also use this dough to make a baguette or loaf of bread!

Preparation:

1. Mix & Form. Mix 250 g Lizza Low Carb Bread baking mixture with 300ml of sparkling water and knead thoroughly. Form a loaf of bread and let it rest for 15 minutes.
2. Preheat. Preheat the oven to 240°C top/bottom heat. 
3. Baking. Bake the bread for 15 minutes on the oven rack with baking paper. Then reduce the temperature to 210°C and continue baking for another 50 minutes. 
4. Cool down. Let the bread cool down completely and then cut it.
5. Topping. Add your favourite topping, spread or even enjoy on its own.
6. Enjoy. Bon Lizzappetite!

Please note: Despite the greatest care, it is possible that shell residues may be contained.