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Bob's Red Mill Wheat Free, Gluten Free, Dairy Free Whole Grain Bread Mix - Gluten-Free, Unsalted, Wheat-Free Bread

Bob's Red Mill


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Bread-free gluten-free bread mix, without milk and dairy products and without any cereals. Excellent whole wheat bread for people on a gluten-free diet, lactose free or paleo diet.

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27,75 pln

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Weight net. 567g.; 4,89 pln/100g.

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Bob's Red Mill Gluten Free The Whole Grain Bread Mix was created for people who are sensitive to wheat and gluten, who want to enjoy the taste of fresh, crunchy bread full of seeds - without gluten, without dairy and without cereals. The taste and consistency of Bob's Red Mill gluten-free bread are like freshly baked homemade bread!

You can bake bread in an ordinary oven or use a bread machine. Moisture in the middle, with a crunchy crust, aromatic bread is perfect for sandwiches, toast, toast, hamburgers and even to prepare gluten-free pizza.

The unique blend of gluten-free flour provides great nutritional value for this bread. Garbanzo bean flour is a rich source of protein, fiber and minerals such as calcium, iron, magnesium, phosphorus, potassium and zinc. Wholemeal flour of sorghum is packed with valuable ingredients and gives gluten-free baking of exceptional aroma; It is an excellent source of protein, iron, fiber and antioxidants. Flour of broad beans provides protein and potassium, also contains thiamin, riboflavin and niacin and vitamin B6, is also very rich in fiber. Compared to other cereals, Teff flour has an extremely high content of bran, which makes it a great source of fiber, protein, iron and calcium - especially in terms of calcium content. Teff flour beats all other cereals.

Porcja 16 g W 100 g
Energy value
kcal 130.00  kcal 812.50  kcal
Energy value 544.70 3,404.38
Fats, 3.50 21.88
Saturated fats 0.00 0.00
Trans fats 0.00 0.00
Monounsaturated fats
Polyunsaturated fats
Carbohydrates, 19.00 118.75
sugars 3.00 18.75
Protein 4.00 25.00
Fiber 4.00 25.00
Sodium 170.00 1,062.50
Salt equivalent 425.00 2,656.25

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Bob's Red Mill Wheat Free, Gluten Free, Dairy Free Whole Grain Bread Mix - Gluten-Free, Unsalted, Wheat-Free Bread

Net weight: 0,623 kg (after baking one loaf about 0.7kg)

Ingredients: whole grain buckwheat flour, of garbanzo beans, potato starch, corn starch, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, cocoa syrup, evaporated cane sugar, flour, broad beans, dried molasses {Molasses, maltodextrin, silicon dioxide}, thickening agent xanthan gum, cumin, active dry yeast, sea salt (containing magnesium carbonate), teff, whole grains, potato, onion powder, butyrate guar gum thickener, emulsifier soya lecithin.

Nutritional values per 1 slice after baking (according to instructions on the package, 16 slices in the loaf): 190kcal / 784kJ, 8.4g fat (including 0g saturated fats, 0g trans fat), 19g carbohydrates (including 3g sugar), 4g protein, 4g fiber, 170mg sodium (equivalent to 425mg salt)

Nutritional information per 100g of the dry product: 371kcal / 1534kJ, 9,94g fat (including 0 g saturated fat, trans fat 0g) 53,9g carbohydrates (including 8.5 g of sugar), 11,3g proteins, 11,3g fiber, 482mg of sodium (equivalent to 1.2g of salt)

Allergens: soy;

Producer: Made in USA by Bob's Red Mill Natural Foods, Milwaukie, OR

Distributor: Walden Farms Cornelia Warda-Poniecka

Storage: Store in a dry place, in tightly closed container.

Prepare: 1 3/4 cup water, 1/4 cup oil, 2 eggs, 1 spoonful of vinegar

Preparation of gluten-free bread - hand baking

  1. Preheat the oven to 180 ° C. Dissolve the contents of the yeast sachet in warm (35 ° C) water and leave for 5 minutes until foam appears. All ingredients should be at room temperature. Put all the loose ingredients in the bowl, add eggs, oil, vinegar and water-yeast.
  2. Mix at low speed to smooth mass. Turn on the mixer for 15-30 seconds at high speed so that the mass is thick. Pour the grease into the greased mold 25cm x 15cm, align with the top with a wet silicone spatula. Cover with foil and leave for 40 minutes in a warm place to rise until the dough reaches the edges of the mold.
  3. Bake the bread for about 60 minutes when it is roasted to cover it with aluminum foil so that it does not suck too much and continue to roast. After removing from the oven wait 5 minutes before removing the bread from the mold and leave to cool completely. Cut the bread when the bread has cooled down.

Preparation of gluten-free bread in a bread baking machine

  1. Remove the yeast sachet from the package. All ingredients should be at room temperature. Follow the instructions of your bread machine by adding the ingredients in the indicated order - remember to wet the ingredients together before adding them to the dough.

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