Nutty Yogi

Baking Flour

₹169
Why you should buy this?
  • Discover the magic of baking, making our daily bread and the sweet aromatic home based goodies
  • Made from lighter grains like Amaranth, Quinoa and Barnyard Millet, this is best for making gluten free breads, pav,

The product is at its best price.

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ALL ABOUT THIS PRODUCT

The pandemic has brought out the chef in all of us. We have all discovered the magic of baking, making our daily bread and the sweet aromatic home based goodies. 

On great demand from our patrons, we have introduced a gluten free baking flour. Made from lighter grains like Amaranth, Quinoa and Barnyard Millet, this is best for making gluten free breads, pav, etc.

We have added a small recipe of Gluten Free bread as made by one of our patrons and this comes up surprisingly close to a normal fluffy light bread. 

So go ahead folks, bring in the Baker in you alive!

INGREDIENTS
Amaranth, Quinoa, Jowar, Barnyard Millet, Tapioca, Potato Starch, Natural Gum Contains no additives or improvers. Please add baking Soda / baking powder as per your recipe. It's not self raising.
HOW TO USE
Sample Recipe: This is a sample recipe as suggested by one of our patrons. Please make changes as you deem fit.

400 gms - Gluten free Baking flour, 3tsp - jaggery / sweetener of choice, 3tsp - Himalayan pink salt, 3tbsp - Olive oil, 280ml - Whey water, 1tsp - Dry active yeast.

Put all this in the bread maker case and put on the cycle for whole Wheat bread. And Voila super delicious gluten free bread in 5 hours is ready. Incase you don’t have a bread maker you need to activate the yeast with jaggery and then knead the dough with all the ingredients.

1st proof it till it doubles for few hours. Punch the dough.Then take a loaf pan and put the dough in that and .

2nd proof it for 45mins to an hour. Bake it at 200C for about 45-50 mins or till it browns.

Ladi Pav or Mumbai Pav Buns

400gm - Gluten free baking flour, 3tsp - Jaggery, 3tsp - Himalayan pink salt, 3tbsp- Olive oil, 150 ml - milk, 130 ml - water or whey water 1tsp - baking powder 1tsp - dry active yeast

Add all the above to the bread maker and put it on whole wheat dough cycle. In 3.15 hours I get the 1st proofed dough double the original size. Then I punch this dough and shape into small balls. Oil the baking tray. Place the balls slightly apart. Let it 2nd proof for about 45mins to 1 hours. The balls will increase in size and stick to each other by now. Since I don’t eat eggs I give a milk wash. Take cold milk and brush the top part of the bun with it just before putting the baking tray in the oven. Preheat the oven at 200C. Bake at 200C for 20-25 mins After taking out of the oven brush butter on the buns and cover with a damn cloth and keep for sometime



RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT

The pandemic has brought out the chef in all of us. We have all discovered the magic of baking, making our daily bread and the sweet aromatic home based goodies. 

On great demand from our patrons, we have introduced a gluten free baking flour. Made from lighter grains like Amaranth, Quinoa and Barnyard Millet, this is best for making gluten free breads, pav, etc.

We have added a small recipe of Gluten Free bread as made by one of our patrons and this comes up surprisingly close to a normal fluffy light bread. 

So go ahead folks, bring in the Baker in you alive!

INGREDIENTS
Amaranth, Quinoa, Jowar, Barnyard Millet, Tapioca, Potato Starch, Natural Gum Contains no additives or improvers. Please add baking Soda / baking powder as per your recipe. It's not self raising.
HOW TO USE
Sample Recipe: This is a sample recipe as suggested by one of our patrons. Please make changes as you deem fit.

400 gms - Gluten free Baking flour, 3tsp - jaggery / sweetener of choice, 3tsp - Himalayan pink salt, 3tbsp - Olive oil, 280ml - Whey water, 1tsp - Dry active yeast.

Put all this in the bread maker case and put on the cycle for whole Wheat bread. And Voila super delicious gluten free bread in 5 hours is ready. Incase you don’t have a bread maker you need to activate the yeast with jaggery and then knead the dough with all the ingredients.

1st proof it till it doubles for few hours. Punch the dough.Then take a loaf pan and put the dough in that and .

2nd proof it for 45mins to an hour. Bake it at 200C for about 45-50 mins or till it browns.

Ladi Pav or Mumbai Pav Buns

400gm - Gluten free baking flour, 3tsp - Jaggery, 3tsp - Himalayan pink salt, 3tbsp- Olive oil, 150 ml - milk, 130 ml - water or whey water 1tsp - baking powder 1tsp - dry active yeast

Add all the above to the bread maker and put it on whole wheat dough cycle. In 3.15 hours I get the 1st proofed dough double the original size. Then I punch this dough and shape into small balls. Oil the baking tray. Place the balls slightly apart. Let it 2nd proof for about 45mins to 1 hours. The balls will increase in size and stick to each other by now. Since I don’t eat eggs I give a milk wash. Take cold milk and brush the top part of the bun with it just before putting the baking tray in the oven. Preheat the oven at 200C. Bake at 200C for 20-25 mins After taking out of the oven brush butter on the buns and cover with a damn cloth and keep for sometime


RATINGS AND REVIEWS
RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT

The pandemic has brought out the chef in all of us. We have all discovered the magic of baking, making our daily bread and the sweet aromatic home based goodies. 

On great demand from our patrons, we have introduced a gluten free baking flour. Made from lighter grains like Amaranth, Quinoa and Barnyard Millet, this is best for making gluten free breads, pav, etc.

We have added a small recipe of Gluten Free bread as made by one of our patrons and this comes up surprisingly close to a normal fluffy light bread. 

So go ahead folks, bring in the Baker in you alive!

INGREDIENTS
Amaranth, Quinoa, Jowar, Barnyard Millet, Tapioca, Potato Starch, Natural Gum Contains no additives or improvers. Please add baking Soda / baking powder as per your recipe. It's not self raising.
HOW TO USE
Sample Recipe: This is a sample recipe as suggested by one of our patrons. Please make changes as you deem fit.

400 gms - Gluten free Baking flour, 3tsp - jaggery / sweetener of choice, 3tsp - Himalayan pink salt, 3tbsp - Olive oil, 280ml - Whey water, 1tsp - Dry active yeast.

Put all this in the bread maker case and put on the cycle for whole Wheat bread. And Voila super delicious gluten free bread in 5 hours is ready. Incase you don’t have a bread maker you need to activate the yeast with jaggery and then knead the dough with all the ingredients.

1st proof it till it doubles for few hours. Punch the dough.Then take a loaf pan and put the dough in that and .

2nd proof it for 45mins to an hour. Bake it at 200C for about 45-50 mins or till it browns.

Ladi Pav or Mumbai Pav Buns

400gm - Gluten free baking flour, 3tsp - Jaggery, 3tsp - Himalayan pink salt, 3tbsp- Olive oil, 150 ml - milk, 130 ml - water or whey water 1tsp - baking powder 1tsp - dry active yeast

Add all the above to the bread maker and put it on whole wheat dough cycle. In 3.15 hours I get the 1st proofed dough double the original size. Then I punch this dough and shape into small balls. Oil the baking tray. Place the balls slightly apart. Let it 2nd proof for about 45mins to 1 hours. The balls will increase in size and stick to each other by now. Since I don’t eat eggs I give a milk wash. Take cold milk and brush the top part of the bun with it just before putting the baking tray in the oven. Preheat the oven at 200C. Bake at 200C for 20-25 mins After taking out of the oven brush butter on the buns and cover with a damn cloth and keep for sometime