NuPrevento Dr.Coy Substitute Flour Mix - gluten-free Size: 650g

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NuPrevento Dr.Coy Substitute Flour Mix - gluten-free Size: 650g

Regular Price: US$64.99

Special Price US$54.99

Availability: In stock

Supplier: NUPREVENTO

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Mixes Bread Flour & Mixes

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NuPrevento | Flour Substitute Mix | 650 g

Dr. Coy's Flour Substitute Mix - Gluten Free Baking & Cooking by NuPrevento

Dr. Coy's Flour Replacement Blend serves as a substitute for commercial flour and combines natural almond flour, the functional fiber resistant corn dextrin nutriose and coconut and konjac flour to create a gluten-free baking blend that is high in fiber and protein and low on the glycaemic index (GI). With this flour blend you can replace normal wheat flour 405 1:1 and create a range of healthy recipes.

Content: 0.65 kg flour substitute

Dr. Coy's Flour Substitute Mix - Gluten Free Baking & Cooking by NuPrevento

versatile for muffins, pancakes, sponge cakes, brownies, quark slices
produces the same results (even at high temperatures)
low GI - low impact on blood sugar level
Processes like regular, commercial flour-decent coconut and almond notes
low carbohydrate; without gluten; suitable for low carb diet

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Was ist das Besondere an den Rohstoffen Mandelmehl, Kokosmehl und Konjakmehl

Almond flour is gluten-free and particularly rich in vitamins such as vitamin A, B, E and minerals, including iron, zinc, fluorine, magnesium and calcium. It convinces with an aromatic taste as well as a high protein content.
Functional fiber resistant corn dextrin - Nutriose is obtained from corn, is tasteless and with prebiotic effect, because it can not be broken down by our digestive system for the most part, because it consists of indigestible starch. The valuable dietary fiber thus continues to enter the large intestine and serves as a food source for the intestinal flora located there.
Coconut flour is also naturally gluten-free and has a high fiber and protein content. It is also rich in minerals such as potassium, selenium, zinc and magnesium. Its natural sweetness also makes it ideal for baking.
Konjac flour is free of gluten, fat, lactose, fructose and histamine and is also alkaline. It is well suited for low carb and ketogenic diets. Naturally derived from konjac root, the flour also provides a long-lasting feeling of satiety.

What makes Dr. Coy's flour substitute so special

Unlike gluten-containing grains, which have high gluten and therefore good baking properties, gluten-free flour is initially difficult to work in a dough.

In combination with smart sugar alternatives, Dr. Coy gluten-free flour offers the necessary stability for delicious pastries and other recipe ideas. In addition, it is significantly richer in fiber and protein and convinces as a flour substitute that has little impact on blood sugar.

Ingredients of Dr. Coy's Flour SubstituteMix per 100 g:

Energy	442 kcal
Energy	1848 kJ
Fat	33 g
Of which saturated fatty acids	4 g
Carbohydrates	9 g
davon Zucker	5 g
Dietary fiber	37 g
Protein	13 g
Salt	0,04 g

Ingredients, Fit with Sugar and Features of Dr. Coy's Flour SubstituteMix:


Ingredients: Almond flour Dietary fiber: resistant corn dextrin Coconut flour (organic) Konjac flour		Characteristics: Natural Vegan Versatile ingredient Formula developed by specialists Made in Germany	Free of... Artificial colors and pollutants Gluten Preservatives *By nature

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Recipe idea from "Fit with Sugar" by Dr. Johannes F. Coy.

Gluten-free pan cakes

Also: coconut oil for the pan

Place the eggs with the Dr. Coy SüßeMix Backen in a mixing bowl, beat with the whisks of a hand mixer until light and creamy. Then briefly stir in the milk.
Stir the flour mixture with the salt and baking powder into the egg milk until a smooth dough is formed. Let the dough rest for at least 10 minutes, as the flour and especially the konjac flour swell strongly.
Heat some coconut oil in a coated pan. For each pancake, pour in about 1 ladle (or 3-4 tablespoons) of batter, flatten a bit, then cook over medium heat until golden brown on both sides. Do not turn the pancakes until the underside is golden brown.
Bake approx. 6 pancakes one after the other. If necessary, keep finished pancakes warm in the oven at 80° (top and bottom heat).

Tip: The best way to flip the pancakes is to let them slide out of the pan onto a flat plate or saucepan lid when they are done on the bottom side, then flip them back into the pan. Serving suggestions: The pancakes can be complemented with sweet as well as savory ingredients, such as a fruity spread or radish curd. To make this, wash and dry 1 bunch of radishes. Chop the red tubers and half of the radish greens, mix with 400 g quark (20% fat), season with salt, pepper and paprika powder.

Note: The flour substitute mix tends to clump. However, it is easy to shake up and this does not represent a reduction in quality. This functional flour substitute does not replace a varied and balanced diet and a healthy lifestyle. Close well after use. Store in a dry place and protect from heat.

✓ low in carbohydrates; gluten-free; suitable for low-carb diets. ✓ prepared like normal flour, with a hint of coconut and almond. ✓ Low GI - low impact on blood sugar levels. ✓ produces the same results (even at high temperatures). ✓ can be used in a variety of ways for muffins, pancakes, cake bases, brownies and tarts.