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Kate’s low carb salty universal mix

designed by

High
fiber

-40%
CH

Ingredients:

tapioca starch, bamboo fiber, millet flour, psyllium husk fiber, brown rice flour, chicory inulin 4%, chickpea flour, salt, apple fiber, raising agent (sodium carbonates), antioxidant (ascorbic acid), acidity regulator (citric acid).

Size: 500 g

gluten free

Nutrition facts
100 g
flour mix
100g
pizza base
100g
pizza base
RI%
Energy 1211kJ /
289 kcal
989 kJ /
237 kcal
12 %
Fat 1,0 g 7,1 g 10 %
of which saturates 0,1 g 1,5 g 7 %
Carbohydrate 51 g 29 g 11%
of which sugars 0,5 g 0,5 g 1 %
Fiber 31,5 g 17 g
Protein 2,8 g 5,7 g 11 %
Salt 2,61 g 1,29 g 21%

Recipe suggestion

Pizza

For 2 pizzas

For the dough:

  • 30 dkg of kate’s low carb salty universal mix
  • 1 packet baking powder
  • 1 coffee spoon salt
  • 4 dl of water
  • 1 plain yogurt
  • 1 clove garlic
  • 10 dkg light mozzarella
  • 4 slices of dried ham
  • 6 dkg blue cheese
  • grilled artichokes
  • salt and pepper

Knead all the ingredients of the dough, add a little more water if needed. Stretch it then place it on a greased baking paper and let it rest for a quarter of an hour. Mince the garlic, mix it with the yogurt, salt and pepper. Spread the sauce on the pizza, add the artichokes and ham, season with the crumbled blue cheese. Bake it at 220 degrees for 10 minutes.

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Recipe suggestion

Pizza

For 2 pizzas

For the dough:

  • 30 dkg of kate’s low carb salty universal mix
  • 1 packet baking powder
  • 1 coffee spoon salt
  • 4 dl of water
  • half a box of canned tuna
  • some dried tomatoes and olives
  • grated mozzarella
  • fresh spinach

Knead all the ingredients of the dough, add a little more water if needed. Stretch it then place it on a greased baking paper and let it rest for a quarter of an hour. Mince the garlic, mix it with the yogurt, salt and pepper. Spread the sauce over the pizza, add the tuna, dried tomatoes and olives, and finally sprinkle it with grated mozzarella. Bake at 220 degrees for 10 minutes, served with the spinach leaves on top.

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Recipe suggestion

Focaccia

  • 50 dkg of kate’s low carb salty universal mix
  • 1 packet of dried yeast
  • 1 tbsp salt
  • 4 dl of water
  • 10 dkg olives
  • 10 dkg of dried tomatoes
  • 3 branches of rosemary
  • half a dl of olive oil
  • coarse salt

Knead all the ingredients of the dough and leave to rise for an hour. Knead again, then stretch to the size of a baking sheet and rest again for half an hour. Squeeze the olives and tomatoes into the dough, sprinkle with rosemary and olive oil and bake it at 200 degrees for about 20 minutes. Serve it with sprinkled fresh rosemary and coarse salt.

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Recipe suggestion

Buns

  • 100g kate’s low carb salty universal mix
  • 115 g of lukewarm water
  • 10 g of oil
  • 5 g of fresh lemon juice

Knead the ingredients lightly then let it rest for 10-15 minutes. Knead again, form 2 buns or smaller baguettes and bake them at 200 degrees for 40 minutes (use the hot air circulation).

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Recipe suggestion

Roll sandwich

Spread the rolls with green spicy cream cheese, pile them up with lamb’s lettuce, cover with fried eggs and sprinkle with broccoli sprouts.

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Meet Kate, our co-creator for low carb mix

The kids love it! :-) xxx, Kate

Kate loves long walks with her daughters.

She knows working out isn’t always the easiest, but she tries to commit. A few years ago, she started eating gluten free and felt more energetic. Together with Kate we created her favorite flour mix.

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