Product Library

SIMPLE BREAD MIX - 1KG

• Now you can make delicious fresh homemade bread that offers the consistency of regular wheat based bread with Healtheries Simple Bread Mix - a great tasting, easy to bake, wheat, gluten and dairy free mix of flours enriched with B vitamins - Folic Acid and Thiamin, and Iodine. 
• One generous packet makes two loaves of bread. Just add water, yeast and a touch of oil or butter and let your bread maker or oven do the rest.
• Healtheries Simple Bread Mix is ideal for making standard bread for sandwiches along with toast bread, bread rolls, and pizza bases. 
• A safe reliable product for those with wheat and gluten allergies or intolerances, and for those with Coeliac disease.

Ideal for:

• have coeliac disease
• have wheat intolerance or allergy
• have gluten intolerance or allergy
• are on dairy or soy free diets

Directions for Use:

• One White Loaf – Oven baked (no milk or egg)
• High Fibre Seed Loaf – Breadmaker

For further recipes go to the recipe section of Healtheries website – Pizza, Yeast Free Bread, Breadmaker recipes

GLUTEN FREE BREAD BAKING TIPS

• New gluten free bakers, please note:  Gluten free bread is very solid compared to a standard loaf of bread. This is due to the lack of gluten, a protein which makes normal breads soft and flexible and helps them to rise. As a result, gluten free breads have a smaller volume and a finer, heavier consistency. Because gluten free breads do not contain wheat, the taste and smell will be somewhat different also due to the different grains used.   
• Measuring: All quantities must be measured accurately for the best results. Level metric cup and spoon measures were used for these recipes, however for best results we recommend weighing the ingredients. 
• If an accurate scale is not available 500g of Simple Bread mix can be obtained in the following way: loosen the flour, scoop into the measure (cup or spoon) and level off with a spatula. Do not compact or pat flour down into cup. 
  • 3 cups + ¼ cup + 2 Tbsp     OR
  • 3 cups + ⅓ cup + 1 Tbsp
• Baking: A Panasonic SD-253 Bread Maker was used to develop and test most of these recipes. On this bread maker a 3 hour cycle can be obtained by pressing the Select button to obtain the Whole-wheat setting and the Option button to obtain the Rapid Bake setting. This is not under the gluten free section of this machine. 
• If you have a Breville or other type of Breadmaker you may need a shorter cycle (2-2.5hrs)
• Do check that the recipe size suits your bread-maker based on liquid and dry ingredient quantities. 
• Ingredients: Ensure that all ingredients used are wheat and gluten free by reading the ingredient list and any allergen statement on the product pack before using.
• Yeast: In New Zealand Edmonds Active Yeast (with a yellow lid) is gluten free. Check the yeast has not expired, old yeast gives poor breadmaking results. Store in the refrigerator in a tightly closed container. If you are noticing poor performance from normal breadmaking, try another batch of yeast.       
• Use either 5g or 10g yeast (depending on the baking method) and 50 - 60ml of oil. To measure 5g of yeast: 1 level metric teaspoon + 1 level metric teaspoon. To measure 10g of yeast: One slightly heaped metric tablespoon of yeast. 
• Allow the yeast to soften and dissolve in the water for a few minutes before adding the other ingredients especially when large granules of yeast are used. This helps the yeast to disintegrate and become well dispersed within the dough and helps it to rise. 
• We recommend adding the water/yeast mixture before the bread dough as the bread maker is loaded, so that it is mixed thoroughly into the mixture.
• When using the bread maker, use a little less yeast to prevent the bread from becoming overproofed. If the dough is overproofed, there is insufficient yeast action remaining to allow oven rise during baking. This will create a hole in the middle of the loaf.
• Check the bread mixture in the breadmaker is the consistency of moist mashed potato before the baking process starts. If it looks dry add more water.
• Salt: If adding salt, never allow it to come into direct contact with the yeast as this will inactivate it.
• Sugar and Honey: the addition of sugar or honey produces a lighter, less dense and less chewy loaf. Use one teaspoon of sugar or honey per 500g Bread Mix and add to the yeast solution at the start. Check frequently as the mixture may rise quickly within 20 minutes. Oven baked breads will require only 30 minutes of baking with the addition of sugar.
• Water: We recommend using 500g of Simple bread mix with 420ml of water. However water may be adjusted in small (± 20ml) increments for subsequent loaves if the results are not as desired. Addition of too much water results in a loaf that is dense and ‘rubbery’. 
• Improvements: Gluten free breads are improved by the addition of extra protein from milk powder (cow, goat, or soy – add 1 ½ cups powder), eggs (add one egg per loaf), ground nuts, or gelatine to assist rising and baking. If there are no intolerances to these ingredients eggs give the best results followed by milk powder.
• Cheese: adding ½ cup grated cheese to the bread mixture makes the bread moist and last for up to a week. For a fan bake oven, bake at 170 degrees C initially, and then for the last 15 minutes lower temperature to 150 degrees C.  
• Improve Loaf Size: add one banana and one teaspoon of honey to the mixture (it will only have a banana taste if the banana is brown). For consistent results mix all the ingredients in a bowl before putting them into the breadmaker. Banana makes the loaf moister and less dense, and the honey keeps it fresh for longer.
• The addition of ¼ cup chopped nuts, especially almonds or walnuts, along with sunflower or pumpkin seeds whole or ground, will improve the nutritional benefits and protein levels of your bread. 
• Fibre: To increase fibre content add 1 to 2 heaped dessertspoons of Healtheries Ground Linseed, or Healtheries LSA (ground linseed, sunflower and almond meal) to each recipe.
• Some recipes are more successful if hand mixed rather than using the paddle in the Breadmaker. However if bread is made in the bread maker, the dough should have soft lines on the top of the dough indicating the path of the paddle, and be thin enough to be smooth and shiny, not dull.
• Rising: A second rising is not required for gluten free breads and adds unnecessary time.
• Overproofing: When the bread rises and sinks or creates a hole in the middle of the loaf – usually a result of cooking too long, too much yeast, or the water being too warm (i.e. in summer). It also indicates insufficient yeast action remaining to allow oven rise during baking. Loaves baked in a conventional oven can also become overproofed if left to proof for too long before being baked. When using a breadmaker use less yeast to prevent the bread from becoming overproofed.
• Underproofing: If your loaf is not cooked / doughy / not risen, it is usually due to not enough yeast/old yeast, not cooked long enough, water being too cold (i.e. in winter).
• Shelf Life: Store unused Bread Mix in a sealed bag in a cool dry place.
• Do freeze bread, either whole loaf or individual slices, that aren’t to be eaten on the day it is made, otherwise bread will dry out very quickly. Be sure to wrap tightly in plastic film wrap.

RECIPES

One White Loaf – Oven Baked

Ingredients:
450 - 500 mls warm water (body temperature)
3 tsps or 10 g wheat & gluten free instant dried yeast
500 g (3 ½ cups) Healtheries Simple Bread Mix
50 ml vegetable oil

• Preheat oven for 40 – 60 minutes at 200 – 220 degrees C. For a fan bake oven, bake at 170 deg C initially and then for the last 15 minutes lower temperature to 150 deg C.
• Mix the water and yeast together and allow five minutes for the yeast to soften and disintegrate. Using warm water reduces the proofing time and reduces the overall time required for producing a loaf of bread.
• Add the Healtheries Simple Bread Mix and oil and mix until smooth consistency, similar to that of a stiff cake batter, is achieved. Mixing can be done by hand or an electric mixer. 
• Transfer the mixture into a lightly oiled loaf tin (6 x 12 x 22cm, or 24 x 13 x 7cm deep) and smooth down the top with a wet rubber spatula. 
• Place tin inside a loose, sealed plastic bag to prevent the surface from drying out, and allow to rise in warm draught free conditions (a slightly warm oven or hot water cupboard are ideal) for 30 – 40 minutes (will vary depending on the temperature of the water used and the proofing conditions) until the dough is 0.5 – 1 cm below the top of the loaf pan at the sides.
• The bread is ready to bake when a touch on the surface leaves an indentation and reveals a sponge-like texture
• Place a small metal bowl containing 1 cup of water on a rack on the bottom of the oven. This prevents the surface from drying out excessively. The water should be replenished during baking. This gives the bread a moist texture & prevents cracking on the top.
• Place tin in the middle of the oven. Bake for 50 – 60 minutes. Once baked, remove from loaf pan and allow to cool on a wire rack before cutting. Bread may be eaten fresh, or frozen for later use.

High Fibre Seed Loaf – Bread maker
(Recipe contains dairy)

Ingredients: 
2 Tbsp sago
5 Tbsp plain thick yoghurt
350 - 500g (3 ½ cups) Healtheries Simple Bread Mix
1 ½ tsp or 5g active dry yeast
1 tsp sugar
1 Tbsp milk powder
1 Tbsp Healtheries Ground Linseed
2 Tbsp whole linseed
½ tsp salt
½ to 1/3 cup potato flour (approx.)
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
2 ¼ cups cold water

Directions:

• Soak sago in yoghurt for 4 hours or overnight in a sealed container.
• Mix together Simple Bread Mix, yeast, sugar, milk powder, linseed (whole and ground), salt, and potato flour. Add pumpkin seeds, and sunflower seeds.
• Mix and make a well in the centre and add the yoghurt / sago mixture.
• Add pumpkin seeds and sunflower seeds.
• Mix lightly and thoroughly, then make a well in the centre & add the yoghurt/sago mixture.
• Add 1 1/3 cups of water and continue to add more until the mixture looks slightly sticky.
• Spoon into the bread maker pan pressing down the mixture to eliminate any air pockets, and then bake as per the bread makers instructions.
• This recipe was developed and tested on a Panasonic SD-253 bread maker. For a 3 hour cycle press the ‘select’ button to obtain the ‘whole wheat’ setting. If your bread maker has a shorter cycle we recommend using less water and mixing by hand so the leaf is less wet or using a shorter cycle – 2 to 2 ½ hours.
• Once baked, remove loaf promptly from the bread pan and allow to cool on a wire rack before cutting.

Contains No:

Gluten, wheat, dairy, soy, egg, peanut, tree nuts, sesame seeds, potato, fructose

Packed at a site that also processes peanuts and tree nuts

Ingredients:

Dry Mix:  

• Rice Flour
• Maize Starch
• Tapioca Starch
• Sugar (Sucrose) 3.70 %
• Vegetable Gum (Guar Gum 412)
• Iodised Salt
• Vitamins (Thiamin and Folic Acid)

Nutrition Information:

 

*Average Quantity -	Per 125 g serving = 2 slices of bread	% Daily intake per serving**	Per 100 g serving
Energy	1300 kJ (310kcal)	15 %	1040 kJ (248kcal)
Protein	4.4 g	9 %	3.5 g
Fat – total	6.7 g	10 %	5.3 g
- saturated	0.7 g	3 %	0.6 g
Carbohydrate - total	56.7 g	18 %	45.3 g
- sugars	2.6 g	3 %	2.1 g
Dietary fibre	1.1 g	4 %	0.9 g
Sodium	523 mg	23 %	419 mg
Thiamin	0.9 g	80 %	0.7 g
Folic Acid	100 mcg	50 %	80 mcg
Gluten	Nil detected

*Based on One White Loaf recipe

**Percentage daily intakes are based on an average adult diet of 8700kJ. Your daily intake may be higher or lower depending on your energy needs.

Pack Information:

• Servings per package: 14                 
• Product Number: 411183A
• Net Weight: 1 kg