Organic Baking Mix for Pastries

Do you love pancakes (in Austria we call them Palatschinken), sheet cakes, Kaiserschmarrn and other "flour-based dishes"? Our lectin-free organic flour-based baking mix is ​​a valuable ingredient for these and many other dishes.

Perfectly balanced between the soft, almost creamy consistency of cassava and the good structural properties of golden millet.

Incidentally, we use "pregel" golden millet, which means that pre-cooking reduces the bitter, millet-typical taste.

Golden millet*, cassava*
*from controlled organic farming

Our organic pastry baking mix is ​​a lectin-free "substitute" for light grain flours when combined with eggs. It can be used universally for many different cakes and desserts, such as...

• Pancakes, crepes
• Shortcrust pastry
• cakes
• Shortcrust pastry
• Bundt cake
• Sheet cake
• Cookies, gingerbread, Aachener Printen

The organic pastry baking mix is ​​also suitable for "feeding" lectin-free sourdough starters.

TOBIO baking mixes do not contain gluten (which would contain lectins) but rather develop their elasticity through a combination of water and the other ingredients. These ingredients bind a large amount of water, resulting in greater volume during baking, which is why less flour is needed. For example, a simple yeast dough requires only 500g of flour for 800ml of water.

The ingredients in our organic baking mixes are so perfectly balanced in their proportions that they most closely resemble traditional grain flours in terms of consistency, baking properties, texture, taste, and aroma. Of course, you can bake bread from millet or cassava, but it likely won't meet the aforementioned requirements.

TOBIO baking mixes can be used just as you are used to, with yeast, sourdough or baking powder.

Although we habitually always refer to "flours", according to EU law, mixtures of several flours must only be called baking mixes.

Our "flours" contain neither spices nor leavening agents, so they can be used universally.