Simply Wonderful 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 was 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 a healthy digestive system.

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 Sourdough Culture

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

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

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

With our starter culture, however, home bread baking can enter 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 answers 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!

Simple Cookie Flour

Everyone knows and almost everyone loves cookies. Their popularity is no accident: easy to make, store, transport—and eat. Cookies accompany our daily lives, appear on holiday tables (as gingerbread), sit in secret kitchen jars, school bags, and hiking backpacks. They are 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—mindful of moderation, calories, and other dietary considerations. With MIMOOSA Cookie Flour and a good recipe, you can make healthy and delicious sweet or savory baked goods.

We have adhered to MIMOOSA principles in the ingredients: natural, additive-free, high in fiber, and nutritious. The result is a wonderfully simple flour blend, perfect on its own for cookies or enhanced with seeds, nuts, or almonds for even more delectable treats.

Assembly of cookie dough takes just a few minutes, and shaping is almost child’s play.

A brief cookie history:

We cannot know who baked the first cookie, but it was long ago. The Romans loved the long-lasting, sweet bis coctus—the ancestor of today’s cookies—which was useful both on long sea voyages and daily life. Our Hungarian word “keksz” comes from the German “Keks,” which in turn arrived from the English “cakes”—a small baked treat that has clearly traveled the world.

The European cookie industry became a success story in the 19th century; in Western Europe, cookies were first baked industrially for soldiers and sailors.

In Hungary, Emil Gerbeaud introduced the increasingly popular treat, and by the end of the century, the first Győri Keksz factory opened, becoming a cherished institution.

Today, countless varieties exist—like chocolate, with holes, filled, with nuts, round, square, and of course, gluten-free.