Baking gluten free bread at home couldn’t be easier. Our Easy Bake Bread Mix is endorsed by Coeliac Australia and is free from gluten, egg, milk and nuts. It has a lovely fresh aroma and nutty flavour and is suitable for use with dry yeast or a gluten free sourdough starter. The recipe has been specially created to result in a light, soft crumb that is not at all ‘cakey’ or heavy, and with a moreish crust.

It can be used to make sandwich bread, seeded cobs, rolls and burger buns, as well as fruit loaves, hot cross buns, cinnamon scrolls, pizza bases or crackers.

This versatile flour mix is all-purpose and is suitable to use as a substitute for other gluten free flour, or even wheat flour, in recipes for biscuits, muffins, cakes and other baked treats.

How to Use:

To make a small loaf (about 8 slices) with dry yeast you will need:

330 g Easy Bake Gluten Free Bread Mix
400 g room-temperature water
1 packet of active dry yeast
1 tbs apple cider vinegar
1-2 tbs extra virgin olive oil or any vegetable oil (optional – if you like a softer crust)

Preheat oven to 220°C, fan-forced.

In a large bowl, combine all ingredients. Mix well by hand or in an electric mixer until thoroughly combined (5 minutes), scraping down the sides regularly. Let the mixture stand to thicken for 15 minutes.

Scoop, or using oiled hands, shape dough and put it into a lined loaf tin. Mist top of the dough generously with water, sprinkle seeds if desired and put inside a closed container. Allow rising until dough has almost doubled (approx. 30-45 minutes). Do not over-rise.

Bake in the oven for 20 minutes. Reduce heat to 165°C and bake for a further 35-40 minutes or until inner temperature reaches 100°C.

Allow to cool prior to slicing. Keeps fresh and soft for a few days in an airtight container. This bread freezes and thaws well.

To make buns: Follow the recipe above. Using oiled hands shape the dough into buns (100-120 g, as preferred). Arrange buns snuggly, close to each other on a lined roasting or lamington pan. Bake in the preheated fan-forced oven at 220°C for 20 minutes. Reduce heat to 165°C and cook for a further 20-25 minutes.

For a larger loaf (about 12 slices) use the recipe above increasing the amount of water to 600 g and the Easy Bake Bread Mix to 500 g. The second cooking time (after reducing the heat) is increased to 45-50 minutes.

FREE DOWNLOADABLE RECIPE CARDS:

We have a variety of easy-to-follow recipes available for you to download for free, including a moreish sourdough alternative!

Rest assured we’ve tested the recipes and all our home bakers had excellent results, from the novice to master baker

FREE EASY BAKE RECIPE DOWNLOAD

FREE SOURDOUGH RECIPE DOWNLOAD

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images are for illustrative purposes only.