Family Package

Simple Homemade Bread Flour

Good bread is the heart of our meals. When consumed mindfully and in moderation, it is part of a healthy lifestyle. Traditionally, the best bread is made from gluten-containing grains: soft, elastic, non-crumbly, with a crispy crust, and divine aroma and flavor. It’s no coincidence that one of the biggest challenges of a gluten-free life is replacing bread.

With our Homemade Bread Flour, we aim to recreate the familiar taste and texture of traditional bread. The ingredients prominently feature neutral-tasting sorghum and tapioca, which—especially through leavening and sourdough fermentation—bring back the desired aroma and flavor of bread.

Sourdough bread that has undergone long fermentation also has an exceptionally positive effect on the digestive system, which can be sensitive due to food intolerances.

This is particularly relevant for people whose gluten intolerance is recognized late, as intestinal damage may already be reflected in symptoms. Fermented foods are well-known for supporting proper digestion, so regularly consuming sourdough bread can contribute to healthy gut function.

Uses of Simple Homemade Bread Flour: An excellent base flour for breads, loaves, and rolls. Can be used with Mimoosa Sourdough Starter or yeast.

Average nutritional value per 100 g of flour blend:

Simple Bread Sourdough

The healing and health-protective effects of fermented foods are widely recognized.

It is generally recommended to consume plenty of sauerkraut, pickles, and kimchi, which can also easily be made at home.

Sourdough breads are very popular, but their preparation requires some experience.

With our starter culture, home bread baking enters a new, convenient, and trouble-free world.

It is very simple to use and requires only a freezer for storage. Its effect is impressive—you can bake tasty and healthy breads, rolls, and loaves one after another.

According to the recipe, dough should be kneaded and left to ferment for 12–24 hours; the process is detailed below.

Simple White Bread Flour

Our traditions and habits are deeply rooted, especially when it comes to food. It is hard to change them or let go of familiar tastes and appearances—particularly with everyday bread.

Baking bread on a gluten-free diet is challenging: creating bread that meets modern dietary recommendations, remains “white,” and is still tasty.

Our Simple White Bread Flour addresses this challenge:

• Absolutely healthy, containing no additives
• Corn-free
• Millet-free, which many people avoid for taste or health reasons
• High in fiber, making it suitable for an insulin-resistant diet

Bread baked with this flour:

• Has a light color, appealing even to children
• Has a crispy crust
• Stays fresh for days, does not crumble, and slices easily

This gluten-free white bread flour is perfect for all these needs. Made with care—enjoy it with health and pleasure!

Spiced Cookie Flour

The Spiced Cookie Flour is MIMOOSA’s version of the Spekulatius cookie, especially popular in the Netherlands and Germany. Cookies made with it perfectly capture the flavor and texture of the original.

Egg-free, you can easily make delicious treats for guests or a cozy afternoon tea.

The spices in the flour not only enhance flavor but can also support physical and mental well-being.

Cinnamon: A natural anti-inflammatory and antioxidant, supports the immune system, may help balance blood sugar, and aids digestion.

Cardamom: Stimulates digestion, may reduce bloating and stomach discomfort, and its strong antioxidants help protect cells.

Anise: A natural antispasmodic and digestive aid, may relieve bloating and abdominal discomfort, and its essential oils can help clear the airways.

Clove: Strong antibacterial and antioxidant properties, supports the immune system, and traditionally used to relieve tooth and throat pain.

Coriander: Supports digestion and detoxification, with high antioxidant content.

Simple Cookie Flour

Everyone knows and loves cookies. Their popularity is no accident: easy to make, store, transport—and eat. Cookies accompany our daily lives: on festive tables (where we call them gingerbread), in a secret kitchen jar, in school bags, or hiking backpacks. They’re always handy when hunger strikes, and there’s no worry about spoilage.

Cookies are a treat we can enjoy even on a gluten-free diet—of course, keeping moderation, calories, and overall diet in mind. With MIMOOSA Cookie Flour and a good recipe, you can make healthy and delicious sweet or savory baked goods.

Following our usual MIMOOSA principles, we use natural ingredients, no additives, and focus on fiber and nutritional value. The result is a wonderfully simple flour blend—perfect as a cookie base alone, or enhanced with seeds, nuts, or almonds for even more delectable treats.

Mixing and shaping the cookie dough takes only a few minutes—almost child’s play.

A brief history of cookies

We don’t know who baked the first cookie, but it was long ago. The Romans enjoyed the long-lasting, sweet treat called bis coctus, the ancestor of modern cookies, which was useful on long sea voyages as well as in daily life. Our Hungarian word “keksz” comes from German Keks, which in turn came from English cakes—clearly, the little dry cookie traveled far.

Industrial cookie production in Europe began in the 19th century, initially for soldiers and sailors.

In Hungary, Emil Gerbeaud introduced this popular treat, and by the end of the century, the first Győri Keksz factory opened, winning hearts ever since.

Today, there are countless cookie varieties—holey, filled, nutty, round, square… and, of course, gluten-free.