LC Foods Pizza and Bagel Flour is low carb, sugar free, high fiber and high protein. LC Foods Pizza and Bagel 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.
To make a small 7'-8' pizza you will need a sugar substitute, salt, yeast (rapid rise, instant or bread machine - not active dry), olive oil and water.
Net weight:454g (the package contains a base mixture for baking 8 pizzas with a diameter of 20cm)
Ingredients: contains a proprietary/patent pending blend of wheat protein isolates, resistant wheat starches, flax seed meal, and vital wheat gluten.
Allergen Warning: Processed in a facility that uses nuts
Nutritional values in 100g: energy value 1509kJ / 360kcal, fats 7.35g (including 0g saturated fatty acids), carbohydrates 7.35g (including 0g sugars), fiber 25.7g, protein 40.44g, salt 0.28g
Producer: Made in USA by LC Foods Corporation, 5112 Black Diamond Court, Raleigh, NC 27604, United States
Storage: Store in a dry place in a tightly closed container.
LC-Pizza & Bagel Flour® Starter Recipe:
Small Pizza 7”- 8” size
¾ cup LC-Pizza & Bagel Flour®
¾ tsp LC-Sweet White® or alternative
1/8 tsp salt ¾ tsp instant, rapid rise, or bread machine yeast (not active dry)
1½ tsp olive oil
¼ cup water
Directions: Blend LC-Sweet®, salt and yeast directly into flour. Add water and oil. Knead pizza dough by hand or in combination with a food processor using a dough blade to develop the gluten film where the dough does not break. Rise dough covered at 80-85° F for 30 min until dough doubles in size. Mold into desired shape, add toppings and bake with oven rack at highest setting, placing on a recommended pizza screen at 425° F for 9-10 min. For more browning or crispness, broil additionally for 2-3 minutes.
LC Foods Pizza and Bagel Flour is low carb, sugar free, high fiber and high protein. This is far and away the best Lo Carb pizza flour ever. The pizza comes out fabulous, it is crispy on the edges and soft on the inside.
