Lectin Free Toast

Creating lectin-free toast from scratch is simple, approachable, and does not require advanced baking skills. With our lectin-free flours, sheep or A2 milk, and yeast, the dough comes together quickly without long resting times or complex steps. The process is straightforward: mix, shape, and bake. Homemade lectin-free toast offers a soft crumb, satisfying texture and ultimately becomes very crispy after toasting. Pairs perfectly with either sweet or savory toppings.

RECIPE

• 4 cups Lectin Free LIGHT BAKING MIX

• 3 1/2 cups of sheep- goat-, buffalo- or A2 milk (add little more if dough is too thick)

• 1 package dry yeast

  • (can also be substituted with baking soda)

• 3 tbsp Allulose

• 1 tsp salt
  

INSTRUCTIONS

• Thoroughly knead together all ingredients to create a smooth dough

• Let it rest for about 1-2 hours

• Place dough in a suitable mould which has been coated with additional flour

• Preheat oven to 400°F

• Depending on size bake for 30minutes then reduce temperature to 350°F and bake for another 30minutes

• Let cool off properly and carefully remove from mould

TIP

Lectin free breads are perfectly suitable for freezing. So why not make a bunch of different breads, rolls etc. and put them in the freezer for later use.

Lectin Free LIGHT BAKING MIX 32oz.

$24.00

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