Without the use of genetically modified organisms or genetically modified raw materials, without the use of preservatives and additives. Residue analysis of the individual additives.

Bauckhof gluten-free products are tested for gluten-free products in the mill laboratory after production and packaging and are reported to the German Celiac Society with a gluten analysis. Bauckhof black bread is suitable for a gluten-free diet for people with celiac disease and sprue.

Muesli sticks: Mix the dough with water and yeast as described. Add an additional 80 g of raisins to the dough. With wet hands, form long sticks, roll in gluten-free oat flakes and place on a lightly greased baking tray. Leave to rise in a warm, protected place for 15 minutes. Preheat the oven to 225°C and place a bowl of boiling water in the bottom of the oven. Bake for around 25 minutes, depending on the size.

Finn rolls: Mix the dough with water and yeast as described. Now use wet hands to shape the dough into flatbread rolls about 10 cm in diameter and 2 - 3 cm thick, place on a lightly greased baking tray and brush with water. Leave to rise in a warm, protected place for 15 minutes. Bake in a preheated oven at 200°C for about 40 minutes. Before enjoying, cut the rolls horizontally and toast as desired.

In the bread maker: First add 350 ml of lukewarm water, then the brown bread mixture and 1 packet of dry yeast to the baking container. Bake in the quick program on the "dark" setting if possible. During the kneading process, loosen the dough from the edges 2 - 3 times with a dough scraper so that it mixes optimally.

Baking mixes

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