Gluten-free and vegan bread mix made from buckwheat, almond and tapioca flour, enriched with psyllium husks and yellow flax seeds. Gently seasoned with cardamom and a pinch of salt. Sweetened only with birch sugar. Mix with yeast, water, oil and agave – ready to enjoy on Fat Tuesday or any day, yum!
Usage / Dosage
Pour the flour mixture into a bowl. Add 6 g dry yeast, 1.5 dl water, 1 tbsp vegetable oil and 2 tbsp Agave. Stir and let the batter rise for 30 minutes. Gently shape into 6 buns, do not knead the dough. Use a little water on your hands if the dough feels sticky. Bake the buns in the middle of the oven for about 15–20 minutes at 200°C until golden brown. Let the buns cool before filling and serving. Serve on the same day you bake them. Gluten-free tip! Do not knead the dough after rising, but gently roll it into round buns to preserve the air bubbles and get juicy semlor.
Storage / Consumption
Unopened packaging: Dry and cool.
Opened packaging: Dry and cool.
Recycling / Sorting
Sorted like plastic.
Production
Handmade in Stockholm
