Mix replacing wheat/rye flour when baking and cooking ingredients Gluten-free wheat starch (max 20mg gluten/kg), dextrose, flaxseed, beet fiber, thickener (E412), flavour Instruction 500g mix, 4 cups lukewarm water, 25g yeast, 2 tsp salt 30g cooking oil. Mix until smooth (5 min) and pour into a greased form 1.5 l Ferment under canvas about 30 minutes. Bake at 200° C in the lower part of the oven, 25 minutes. Nutritional value 100g Energy 1490kJ/356kCal Fat 5g - of which saturated fat 0,3g Carbohydrates 73g - of which sugars 11g Fibre 5.5g Protein 2g Salt 0.01g