Low Calorie, Gluten-Free Bread & Pastry Alternative
Contains 50-70% less calories than most traditional bakery products.
Perfect for making pizzas, kebabs, pies, quiches, sandwiches & cakes.
Made form konjac flour.
Ready to eat.
Only 39kcal per piece.
Free from Gluten, Fat & Sugar. (Important: If you have a severe wheat allergy we do not recommend using Lo-Dough as some of the other wheat-based allergens may still be present.)
Low in carbohydrates, high in fibre.
Useful tips:
Lo-Dough can be blitzed to make breadcrumbs which can be used to make cakes & breadings.
Lo-Dough can be used to make toasties & pan sandwiches!
To make pizza, use passata NOT tomato puree. Tomato puree is too thick and dry and can burn in the oven. Make sure to cover the lo-dough with tomato passata right to the edge.
DO NOT toast Lo-Dough in a toaster as it will burn far too quickly. In very rare cases it has been shown to damage the toaster. The single BEST way to brown Lo-Dough is in a frying pan. Lo-Dough is not like normal bread and can go from brown to burnt quickly so, just keep turning it until it's just right. Because Lo-Dough is incredibly light and airy, if you bake Lo-Dough in the oven without toppings it will dry out before it goes brown.