Seed Mix High Protein Bread Baking Mix - Family Box 2 KG New !! | Only 4g. Carbohydrates! | Grain Free | Gluten Free | for Paleo, Keto, Low Carb and Building Lean Muscle | for Diabetics

This is one of the best, if not the best, gluten free bread I've ever had. It's easy to make (thanks to the translation offered by another amazon reviewer) and, something which is very unusual for GF breads, it slices easily and freezes easily. It even slices nicely the next day and after having been frozen. For me, this bread is right up there with Schar bread products. To my mind, Schar make the best GF bread around, but of course, it's high carbohydrate. Now that I'm on a low carb diet, this bread is perfect. I've made it three times and each time it's come out the same, so it's consistent too. If you're coeliac and low carb, like me, this is a real treat! Like previous reviewers, I'm giving five stars based on the eating - I agree that it should come with English instructions and I also question the price. However, GF bread of this qulaity is really dear anyway and this is worth the little bit extra. It's heavy and tastes a bit like a German rye bread, it's not a light white loaf and you can't eat much of it. But, because it slices thinly, it makes great sandwiches. Not quite so good for toasting. I'm about to order the massive family pack! Shame about the really high delivery costs...

I tried the standard recipe of 150ml of water plus 50ml olive oil and 250g low fat quark. The result is a tasty 'bread' that doesn't really taste like bread but is different as just as tasty.I modified the recipe today and here is what I did.To 150ml of warm water, I added a level desert spoonful of sugar and stirred until dissolved. Then added a pinch of salt (for the yeast) and then a standard bread-making packet of baker's yeast. Then stir every minute or two, a few times to let the yeast hydrate.Then into the bread maker (you can mix manually of course) and add the 250g quark and turn on the 'dough only' program to thoroughly mix. Whilst the mixing takes place pour in the 50ml of olive oil.When everything looks mixed then add the bread mix.I let the program run for about 4 minutes and by that time everything seemed mixed and the dough ball was just moving around in one ball. Then took out the dough ball and rested in a bread making mould.Allowed 4 hours for all the sugar to be fermented out and the loaf had risen to about 2 times the original size.Then into the fan oven at 150 degrees Celsius for the usual 80 minutes (170 is a bit high for a fan oven).The bread now tastes a little more like normal bread with the yeast (I like the yeasty taste) - still not quite like normal bread but a nice taste nevertheless and goes with the usual cheese, pate etc.The resultant bread is more moist using this recipe too.Might be worth a try!It is important to dissolve the sugar first and then hydrate the yeast and keep the original mix warmish so that the yeast can start. The amount of sugar added is very low and I think should have fermented out as the dough didn't rise any more after a few hours.It is very expensive bread! But I think well worth the money considering I can eat a little on my very low carb diet plus overall calorie restriction. Big problem is it tastes really good and thus must resist the temptation to scoff the whole loaf in one go when it's hot!No idea how this batch will freeze but I doubt it will last long enough to make freezing worthwhile anyway.

It's very easy to mix and knead. Doesn't particularly look very appetising raw though. I brushed my first attempt with Rice Bran Oil as I wanted a proper crust and I think that's why it's gone so dark (not sure though). It's not burnt. While it was baking the smell was lovely, about half way through I sprinkled it with water. I did take it out about 10 mins before the 75 mins because it was looking so dark and the base when I tapped it sounded hollow (which I've always been taught means bread is cooked). However, the next one I make I'll leave in for the full time as although it was cooked and cut OK towards the middle was a bit of moisture that probably shouldn't be there. Now to the taste! It tasted good, my husband really likes it. The texture if fine, lots of seeds in it. If you like a shop bought seeded loaf you'll like this. At only 4g of carbs per 100g I'll be making the other 2 packets up. It's gone great toasted with scrambled egg and bacon for breakfast! It'll make a good open top sandwich too.

It was the nearest in appearance and taste to bread. I used it for open sandwiches. I think it is best toasted.

I love the taste of this bread and I'm buying 3 packs every 3 weeks. Even if you are not coeliac or on keto its still great. Takes 70 mins in the oven and you can slice it and freeze it too. I just toast it from frozen (also makes the edges crispy!) Good for digestion and free from nasty stuff> My friend is a nutritionist and she approves of it so it must be good!What I really like is it forms it's own shape and you don't have to get your hands into it....I just tip it out the mixing bowl and into a bread tin.....give it a pat with a wooden spoon to shape then stick it in the oven.

Je mettrais 6 étoiles si je le pouvais ! Ce pain est léger, nourrissant, facile à faire (rapide, et avec le plaisir de le faire soi-même). C'est notre nutritionniste qui l'a recommandé à mon mari dans le cadre de sa perte de poids. Plutôt sceptique sur le principe, il est devenu complètement accroc à ce pain pour son petit déjeuner ! :) Et c'est vrai qu'il est délicieux, il cale bien, il améliore vraiment le transit, la mie reste moelleuse et il a une belle croûte croustillante. Comme fromage blanc, nous utilisons du skyr 0%.A recommander les yeux fermés !!!Du coup nous allons tenter la farine pour pâtes à pizza/quiches de la même marque.

Merece muchísimo la pena como sustituto del pan . Es algo caro pero el sabor y la textura son la bomba ! Para cualquier persona que lleve una dieta baja en hidratos o simplemente para tomar "pan" sin sentirse lleno y pesado es una opción 10 ! Empecé comprándolo para mí. , a día de hoy muchos amigos y familiares prefieren este producto . Es muy fácil de preparar , rápido y riquísimo ! muchas gracias a la marca por un producto tan conseguido . Me encanta !

Di facilissima preparazione, istruzioni in italiano, ideale per dieta chetogenica e non solo, ricco di semi oleosi, richiama il gusto del pane di segale pur non essendoci farine di grani, è morbido all'interno con una piacevole crosta all'esterno come una vera pagnotta di pane, è possibile variare l'impasto a secondo del gusto personale con aggiunta di frutta secca e/o spezie etc etc etc, si può tostare è quindi creare ottime bruschette o crostini per le minestre, il prodotto finito si può congelare anche se personalmente preferisco mangiarlo fresco. Per chi non riesce a rinunciare al pane come me è una nanna dal cielo, il prodotto aimè non è indicato per i vegetariani e vegani poiché contiene proteine del pollo e uova ma credo stiano lavorando per accontentare anche loro, in conclusione ne ho già ordinate altre sei confezioni 😁😁😁 besitos a tutti 😚

Der Teig schmeckt gut, aber das Brot geht nicht richtig auf. Es ist sehr derb.

J'emploie ce produit dans le cadre d'un régime protéiné. Une fois refroidi, je le tranche et je le congèle. Selon mes besoins, je le mets dans le grille pain encore congelé et c'est un régal.