BIO Crispy Bread Corn & Rice (gluten-free)
The crispbread relies on gluten-free ingredients such as corn, rice, and buckwheat. The recipe impresses with its crispiness, versatility, and easy preparation.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic buckwheat grains
Organic millet grains golden y...
Organic sesame seeds yellow
Organic linseed brown whole
Organic apple fibers
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Recipe
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Organic buckwheat grains 29.0071.5 kg
Organic buckwheat grains 29.007selected buckwheat grains from organic farmingShow More Show LessBenefits- effective means of lowering elevated blood sugar levels.
- Nutritional value (contains a lot of protein), vegetarian, gluten-free (optimal dietary food for coeliac disease)
More InfoFields of Application- baked goods
- health food
- salads
- "buckwheat porridge"
- pies
- pancakes (flour)
- specialities
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Organic millet grains golden yellow 70.08060 g
Organic millet grains golden yellow 70.080Selected millet grains from organic farming. Millet is probably the oldest cereal plant of all. In the Romans, millet was the first crop to be cultivated. It was only later that it was later by wheat, oats and maize.Show More Show LessBenefits- very rich in minerals
- contains important elements for bone/cartilage formation
- nutritional value, vegetarian, gluten-free
More InfoFields of Application- Baked goods
- health food
- specialities
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Organic sesame seeds yellow 70.123150 g
Organic sesame seeds yellow 70.123Sesame is an annual herbaceous plant, herbaceous plant up to 180 centimetres high, originally native to parts of India and Africa. Today it is cultivated in tropical and subtropical areas worldwide. The oil-rich seeds of the sesame are processed into sesame oil, which is mainly used for cooking - pressed from roasted seeds it is also used as a seasoning ingredient (e.g. gomasio). Sesame is one of the foods richest in selenium (800μg/100g).Show More Show LessBenefits- optics
- natural
More InfoFields of Application- Baked goods
- Spelt pancakes
- Pastries
- Nibble mix
- Specialities
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Organic linseed brown whole 70.03490 g
Organic linseed brown whole 70.034Linseed from controlled organic farming. Ripe linseed (lini semen) contains up to 19 percent indigestible mucilage, which is stored on the outer skin of the seed coat. Qualities are processed in the best possible way and specially separated for linseed oil pressing.Show More Show LessBenefits- good swelling properties
- contains important mucilage, linamarin, protein, lecithin, vitamins
More InfoFields of Application- Baked goods
- health food
- muesli
- specialities
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Organic apple fibers 19.10140 g
Organic apple fibers 19.101Organic apples are crushed and the juice is separated. The remaining pomace is dried and ground.Show More Show LessBenefits- very good water binding --> longer fresh!
- high fiber content - especially for low-carb nutrition
- improves texture and viscosity
More InfoFields of Application- bakery
- baked goods
- pasta
- sauces/spreads
- cheese
- meat products
- soups
- smoothies
- low-carb nutrition
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Organic salt, uniodized ( Atlantic sea salt) 90.05730 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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Organic soya lecithin 90.0245 g (optional)
Organic soya lecithin 90.024Organic soybeans are pressed into oil, from which the soy lecithin is extracted with steam, separated by centrifugation and then thickened in a vacuum dryer. The product is a natural mixture of triglycerides, phospholipids, glycolipids with a small amount of carbohydrates.Show More Show LessBenefits- Preparation of emulsions
- Improvement of consistency
- purely vegetable/free of animal protein
More InfoFields of Application- Chocolate
- margarine
- bread
- baked goods
- spreads
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BIO-Maismehl grießig1.1 kg
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BIO-Reismehl120 g
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BIO-Sojamehl80 g
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Water2.7 l
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Recipe Note
The combination of corn, rice, buckwheat, and superfood ingredients like flaxseed and sesame results in an innovative, gluten-free crispbread with long shelf life and excellent processability. Ideal for large kitchens and foodservice!
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe is characterized by 100% gluten-free ingredients, high crispiness, and long shelf life. The formulation is optimal for industrial production and offers flexible portioning.
Preparation of BIO Crispy Bread Corn & Rice (gluten-free) for 50 breads of approx. 30 g each
- Start Buckwheat Natural Sourdough: Mix 1.5 kg of BIO-Buckwheat Kernels peeled coarsely ground with 1.2 l of water. Let it mature for 24 hours at 25°C.
- Dough Preparation: Add 1.3 l of water, 1.1 kg of BIO-Cornmeal coarse, 120 g of BIO-Rice Flour, 60 g of BIO-Millet Kernels golden finely ground, 150 g of BIO-Sesame Seeds natural, 90 g of BIO-Flax Seeds brown, 80 g of BIO-Soy Flour, 40 g of BIO-Apple Fibers and 30 g of BIO-Salt, non-iodized (Atlantic Sea Salt) into a kneading machine. Add the sourdough and knead for 8 minutes on slow, 4 minutes on fast speed.
- Dough Resting: Let the dough rest covered for 30 minutes at 28°C.
- Shaping & Sprinkling: Divide the dough into 30 g portions, shape into flat breads and place on baking trays. Optionally sprinkle with additional BIO-Sesame Seeds natural.
- Baking: Bake in a preheated oven at 200°C (convection) for 18–22 minutes until golden and crispy. Let cool on a rack after baking.
- Drying for Maximum Shelf Life: Dry the breads for 2 hours at 80°C after baking. This reduces the residual moisture and extends the shelf life.
- Packaging: After completely cooling, pack airtight (ideally under protective atmosphere) and store dry.
Note: For a particularly even texture and optimal crispness, we recommend adding BIO-Soy-Lecithin as an emulsifier (5 g per kg of total dough).