Tipharah Bio

• Lasts freshly than other gluten -free bread (if the stored is correct)
• Tastes like a "real bread" and fills you up
• Is prepared in 5 minutes
• Quick and simple: whether as a box bread, in the baking machine, With yeast or with baking powder 
• Conclusion of our product testers: Many of our test eaters love the Tipharah because of their mild taste. It comes the same as a wheat bread. Especially with The Tipharah is very popular for children.

Average energy and nutrient content per 100 g

• Seat value: 1475 kJ / 349 kcal
  
• Fat: 4.41 g (of which saturated fatty acids: 0.75 g)
  
• Carbohydrates: 65.80 g (of which sugar: 0.82 g)
  
• Fiber: 5.65 g
  
• Protein: 8.87 g
  
• Salt: 1.89 g
  

All information is subject to the fluctuations that are common in natural products.

Instructions with yeast:

Preparation time: 5 minutes

Rest time: 30 minutes

Baking time: 60 minutes

• Preheat the oven to 220 ° C top and bottom heat (no circulating air!). Fill a ovenproof bowl with water and place on the oven floor.
  
• Meanwhile in a bowl 25g fresh yeast in 500 ml of running water dissolve.
  
• 1 tablespoon of oil and 1 tablespoon of table vinegar/verjus Add. If you cannot tolerate vinegar, just leave it out. (If necessary, the bread will not work so nicely.)
  
• Mix in the baking mix and stir well until a smooth dough is created.
  
• Now put the dough in a greased box shape (approx. 25 cm long) and let it go with a damp cloth for 30 minutes.
  
• Remove the cloth and bake the baking pan on a medium shelf for 10 minutes at 220 ° C. Then place to 200 ° C and bake the bread for another 50 minutes.
  
• Take the bread out of the oven and let it cool on a grid.
  

Instructions with baking powder:

Preparation time: 7 minutes

Rest time: as long as the oven is pre -kept

Baking time: approx. 80 minutes

• Put the baking mix in a bowl. 20 g Wine stone baking powder and 15 g ground Psyllium husks Mix in. 
  
• 1 tablespoon of oil and 1 tablespoon of table vinegar/verjus Add. If you do not tolerate vinegar for other reasons, just let it out in case of doubt. 
  
• 550 ml sparkling add. Mix everything for about 5 minutes (preferably in the kitchen machine or with the mixer).
  
• Now put the dough into a greased box shape (approx. 25 cm long) and press into the mold with damp hands. The surface is nice and smooth. 
  
• Preheat the oven to 220 ° C top and bottom heat (no circulating air!). Fill a ovenproof bowl with water and place on the oven floor.
  Let the bread swell a little while the pre -heat time.
  
• Slightly cut the bread dough lengthways in the middle. 
  
• Bake the baking pan on a medium shelf for 10 minutes at 220 ° C. Then place to 200 ° C and bake the bread for another 80 minutes. 
  
• Take the bread out of the oven and let it cool on a grid.

Shelf life / storage:

• Store prepared bread at room temperature in an airtight sealed clientele. The bread keeps it fresh for 3-4 days.
  
• Tip: You can freeze part of the bread and roast the slices in the toaster. The bread then tastes like it was freshly baked.
  
• Store the baking mixture cool and dry.
• MHD from the production date: approx. 15 months

Why the name Tipharah?

Tipharah is Hebrew and means: "Sertion, beauty, glory". The gluten -free oatmeal ensures beautiful nails, beautiful hair and one
beautiful skin. We thought that the baking mix really deserves its name. Tipharah is also pronounced "Tifarah".

Where and how is it produced?

The Tipharah is manufactured in our in -house manufactory in Saarland, Germany, bottled and gently packed by the specialist.
We carefully developed the recipe, tested the histamine content and selected high -quality raw materials.

The flours for the Tipharah come from regional and fair cultivation. Our partner mill personally knows many of the farmers and puts on
Long -term partnerships with the growers. This also includes visits in the fields, in which our partner mill can get an idea of ​​the quality and the optimal ripening and harvest time. From the field to the bag, everything can be tracked very transparently.

As soon as the flour arrives, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees with passion ensure that the Tipharah is packed and closed by hand in the bags. Real manual work is still very important at Histaminikus.