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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

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    Points of Interest:

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    Other:

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    Nutrition Facts

    Per [servingsize]

    Calories [cal]% Daily Value*
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans [tranFat] g
    [totalFatP] %
    Carbohydrate [carbs] g
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g [sugar_percent] %
    Protein [protein] g
    Cholesterol [chol] mg
    Sodium [sodium] mg [sodiumP] %
    Potassium [potassium] mg[potassium_percent] %
    Calcium [calcium_mg] mg[calciumP] %
    Iron [iron_amt] mg[ironP] %
    *5% or less is a little, 15% or more is a lot

    Multigrain Bread Mix Made Without Wheat Ingredients

    Multigrain Bread Mix Made Without Wheat Ingredients

    002673

    1 1/2 cups (220g) multigrain bread mix 3/4 cup (180 ml) warm water 1 tsp (3 g) dry yeast 2 tbsp (30 ml) vegetable oil for oven: (use a paddle attachment for handmixer or stand mixer). dissolve dry yeast in warm water (98-104°f or 37-40°c) in a mixing bowl and allow the yeast to dissolve for approximately 2-5 minutes. mix slightly by hand and then add the oil. add loaf mix to the liquids in the mixing bowl. mix for 1 minute on low speed. scrape down sides and paddle. mix 3 minutes on medium speed (make sure all powder is well mixed in). note: finished mixture be more like a cake batter than a bread dough. transfer the batter into the bread pan (8" x 4" 2.5") using a spatula, scrape down the batter from the mixing bowl and transfer the batter directly into a well greased 1lb loaf pan (8" x 4" x 2.5"). use oil for greasing baking pan. lightly grease hands with oil, spread the dough down by firmly pressing the dough to spread into the baking pan. repeat this motion a few times to ensure no air pockets in the dough leave the baking pan in a warm place to proof for 1 1/2 to 2 hours. the proofed batter should rise to approximately 1" below the top of the baking pan (measure from the highest point of the loaf). lf the air is dry, cover the baking pan with a warm damp cloth to avoid forming a dry crust. bake at 182-188°c (360-370°f) for approximately 50-55 minutes. remove from pan to cool. for bread machine - add 1 1/2 tbsp extra water, and follow instructions for your machine.

    Ingredients:

    bread mix blend (corn starch, modified tapioca starch, tapioca starch, potato starch, sorghum flour, white rice flour, brown rice flour, amaranth flour), sugar, psyllium, dried egg white cage-free, powdered cellulose, whole flax seeds, corn flakes, sunflower seeds, millet, pumpkin seeds, salt, molasses powder, modified cellulose gum, citrus fibre, cultivated corn syrup, cellulose gum, xanthan gum, enzyme, niacin (vitamin b3), iron phosphate, thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid.

    Directions:

    1 1/2 cups (220g) multigrain bread mix 3/4 cup (180 ml) warm water 1 tsp (3 g) dry yeast 2 tbsp (30 ml) vegetable oil for oven: (use a paddle attachment for handmixer or stand mixer). dissolve dry yeast in warm water (98-104°f or 37-40°c) in a mixing bowl and allow the yeast to dissolve for approximately 2-5 minutes. mix slightly by hand and then add the oil. add loaf mix to the liquids in the mixing bowl. mix for 1 minute on low speed. scrape down sides and paddle. mix 3 minutes on medium speed (make sure all powder is well mixed in). note: finished mixture be more like a cake batter than a bread dough. transfer the batter into the bread pan (8" x 4" 2.5") using a spatula, scrape down the batter from the mixing bowl and transfer the batter directly into a well greased 1lb loaf pan (8" x 4" x 2.5"). use oil for greasing baking pan. lightly grease hands with oil, spread the dough down by firmly pressing the dough to spread into the baking pan. repeat this motion a few times to ensure no air pockets in the dough leave the baking pan in a warm place to proof for 1 1/2 to 2 hours. the proofed batter should rise to approximately 1" below the top of the baking pan (measure from the highest point of the loaf). lf the air is dry, cover the baking pan with a warm damp cloth to avoid forming a dry crust. bake at 182-188°c (360-370°f) for approximately 50-55 minutes. remove from pan to cool. for bread machine - add 1 1/2 tbsp extra water, and follow instructions for your machine.

    Allergens:

    contains egg. may contain wheat, milk, sesame, soy, sulphites and/or tartrazine.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 350
    Fat / Lipides 3.2 g 4 %
    Saturated / satures 0.5 g
    + Trans / trans 0 g
    3 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 989 mg 43 %
    Carbohydrate / Glucides 77 g 26 %
    Fibre / Fibres 7 g 25 %
    Sugars/ Sucres 8 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 5 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 9 %
    Iron / Fer 52 %

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