Gluten Free Bread Mix

Rice Flour, Maize Starch, Tapioca Starch, Sugar, Vegetable Gum (Guar), Salt, Vitamins (Thiamin and Folic Acid)

• For best results, we recommend weighing the bread mix.
• Allow the yeast to soften and dissolve in water for a few moments before adding other ingredients. This will help the loaf to rise.
• This product is dairy-free, however, the texture and flavour of gluten-free bread generally improves if you add extra protein. You can use an egg as part of the liquid content- just whisk an egg and add water to the required volume. You can also add milk as part of the liquid measure. Grated cheese (1/2 cup) is another way to add protein & improve the texture.
• Adding extra sugar or honey gives a lighter textured loaf: Try adding 1 tsp to the yeast & water mixture at the start. For the oven-baked recipe, however, this reduces the raising and baking times, so please check!
• Oil (or melted butter) in the recipe softens the breads crust.
• If you add extra salt , don’t let it come in contact with the yeast as this will deactivate it.
• Gluten free breads tend to dry out quicker than other breads so can be frozen and thawed if not consumed within 1 or 2 days.