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Kate’s low carb sourdough bread mix

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tapioca starch, bamboo fiber, millet flour, dried rice sourdough 5%, brown rice flour, psyllium husk fiber, chicory inulin 4%, salt, raising agent (sodium carbonates), antioxidant (ascorbic acid), acidity regulator (citric acid).

Size: 500 g

gluten free

Nutrition facts
100 g
flour mix
Energy 1235 kJ /
294 kcal
829 kJ /
198 kcal
10 %
Fat 1,0 g 3,4 g 5 %
of which saturates 0,2 g 0,4 g 2 %
Carbohydrate 53,1 g 31,3 g 12%
of which sugars 0,4 g 0,3 g 0 %
Fiber 30,3 g 17,8 g
Protein 2,8 g 1,7 g 3 %
Salt 2,67 g 1,57 g 26%

Recipe suggestion

Sourdough bread

  • 20 dkg kate’s low carb sourdough bread mix
  • 10 g freshly squeezed lemon juice
  • 2 teaspoons oil
  • 230 g lukewarm water (40 ° C)

Mix the liquid ingredients, then add the flour. Let it stand for 10 minutes, knead, then shape, decorate. Bake at 190 degrees for 50 minutes.

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Recipe suggestion

Beetroot sandwich

Blend 2 baked beets with 1 clove of garlic, salt, pepper, 1 teaspoon of red wine vinegar, then add some Greek yogurt. Stack the cream on the bread, crumble some feta on it, sprinkle with pumpkin seeds and serve with a fresh salad.

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Recipe suggestion

Avocado sandwich

Crush the avocado with a fork, season it with salt, pepper and coriander to taste. Spread the bread slices with the mix and serve them with eggs cooked for 5 minutes.

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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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