This LC Foods' Pan Bread Flour® is diabetic friendly, low carb, sugar free, high fiber and high protein. Designed and formulated to work best with eggs for rising or leavening,and not for yeast rise breads. (Use LC-White or Multi Grain Bread Flour for yeast rise breads.) LC-Pan Bread Flour is great for savory or sweet breads.
Simple to use, just mix your ingredients along with your eggs, place in the pan and bake in the oven, with no dough rise times, or kneading required. Use our LC-Pan Bread Flour® with your favorite recipes to create great tasting pan breads that are diabetic friendly and low in carbohydrates, high in fiber & high in protein! Try adding LC-Sweet®, LC-Fruits®, LC-Dutch Cocoa® , cinnamon, nuts or berries...the sky’s the limit! You can use LC-Flours® cup for cup as you would regular flours. Additional directions for the use of the flour is on the back of the package.
LC-Foods® has 7 unique flour blends, all with a specific purpose in mind:
Flour #1 LC-Multi Grain Bread Flour® - This flour is used primarily for any yeast rise multi grain bread bake, like bread loaves & rolls. Can also be used with other leavening (baking soda, baking powder, eggs) for multi grain crackers etc.
Flour #2 LC-White Bread Flour® - This flour is used primarily for any yeast rise white style bread bake, like bread loaves & rolls. Can also be used with other leavening (baking soda, baking powder, eggs) for white flour based crackers etc.
Flour #3 LC-Pizza & Bagel Flour® - This flour is high gluten flour, and used with recipes calling for yeast and a high protein or high gluten type flour. Baked goods made with this flour will be more stretchable and a firmer structure. Used for making pizza, calzones, pizza rolls, bagels, and in part for bagel bread.
Flour #4 LC-Biscuit & Pie Crust Flour® - This flour can be called pastry flour, and is used for flaky pastries and bakes where recipes call for fats and shortening to be cut into the flour. Most pastry flour is worked with cold, and with cold ingredients to allow the cell structure to relax and come apart. This is a very low protein flour. Use this flour to make all kinds of flaky pastries, biscuits, crumbly crusts, pie crusts, biscuit cookies. Can also be added as part to make a baked item more crumbly.
Flour #5 LC-Cake Flour® - This flour is a lower protein structure flour required to make cakes, muffins and cupcakes. It is most like self rising flour, but without the baking powder or salt added. To make self rising flour, just add 1-1½ tsp baking powder + ¼-½ tsp salt for each 1 cup measure of the LC-Cake Flour®.
Flour #6 LC-Pan Bread Flour® - This flour is used to make quick breads. This flour rises with eggs, baking powders and baking sodas as leavening and is not used with yeast. This is the flour of choice when making sweet breads, or any bread with eggs in the batter as part of the leavening agent.
Flour #7 LC-Pasta Flour® - This flour is used to make pasta's of all types. Create low carb, high protein fettuccine, pasta noodles, egg noodles and spaghetti. Use a pasta machine to create your favorite types of pasta.
|Servings per Container:||17|
|Calories from Fat:||9 Cal|
|Total Fat:||1 g|
|Saturated Fat:||0 g|
|Trans Fat:||0 g|
|Total Carbohydrate:||9 g|
|Dietary Fiber:||7.5 g|
|Net Carbs:||1.5 g|
|Proprietary/patent pending blend of wheat protein isolates, resistant wheat starches, flax seed meal, vital wheat glutens, natural enzymes.|