Hammermühle Grain Sticks, gluten free: Unit: 2 times 110 g
With flaxseed and sunflower seeds
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: Description:
Original Product Name:
Körnerstangen
EAN / GTIN:
4015537002478Shipping Weight:
260 g per item
Application:
Bake in the preheated oven at 200 °C top and bottom heat for approx. 10 minutes.
Ingredients:
Water, maize starch*, sourdough* (rice flour*, water), sunflower seeds* 10%, rice flour* 7%, brown linseed*, golden linseed* 2%, rice syrup*, psyllium husks*, rice starch*, millet flour*, sunflower oil*, quinoa flour*, cane sugar*, sea salt, thickeners: Xanthan gum, guar gum*, locust bean gum*; buckwheat flour*, chia seeds* (Salvia hispanica), quinoa, millet flakes*, yeast*.
May contain traces of eggs and nuts.
Additional Information:
Store in a dry place, protect against heat.
Vegan.
Nutrition:
| Energy | 1202 kJ / 287 kcal |
|---|---|
| Fat | 9,9 g |
| - of which saturates | 1,0 g |
| Carbohydrate | 37 g |
| - of which sugars | 3,4 g |
| Fibre | 7,3 g |
| Protein | 8,5 g |
| Salt | 1,28 g |
Certificates
Eco Inspection Body
Organic products of the brand Hammermühle
are certified by the inspection body DE-ÖKO-001.
EU- / Non-EU-Agriculture
Distributor:
Hammermühle GmbH, Hauptstr. 181, DE-67489 Kirrweiler
post (at) hammermuehle [dot] dewww.hammermuehle-shop.de
Hammermühle Grain Sticks, gluten free (2 times 110 g) is often purchased together with:
Product Reviews
: 5 Stars Review by Heidi B.
: Review date:Unfortunately, the grains are not well attached to the dough and most of them fall off. I bake them myself. Here's how it works: dip the dough piece briefly in a little water, roll it in the seeds (there don't have to be too many) and press them down gently. Then 95% remain on the roll even after baking. BUT: I am still satisfied, because at last I have a gluten-free roll that really fills you up and tastes good too. 9 out of 10 stars because of the grains falling off = rounded up to the maximum 5 stars, I stick with 5 stars.
Die Körner sind leider nicht gut am Teig befestigt, fallen zum großen Teil ab. Ich backe selbst. Das geht so: Man taucht den Teigling ganz kurz in etwas Wasser, wälzt ihn in den Körnern (es müssen auch nicht so viele sein) und drückt diese sanft an. Dann bleiben 95% auch nach dem Backen am Brötchen. ABER: Ich bin dennoch zufrieden, denn endlich einmal ein glutenfreies Brötchen, das auch wirklich satt macht und auch noch gut schmeckt. 9 von 10 Sternen wegen der abfallenden Körner = auf die 5 maximalen Sterne bleibe ich aufgerundet bei 5 Sternen.
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: 5 Stars Review by Wolf L.
: Review date:For me, one of the tastiest gluten-free baked goods.
Für mich eine der leckersten glutenfreien Backwaren.
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Average Rating 5.00 from 5 stars based on 2 reviews
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