Name: Grandma's GF Artisan Bread
Ingredients: 500 g Grandma's Pantry GF Artisan Bread Mix; 10 g dry yeast; 350-400 ml water (14-18 degrees C); 50 ml oil of your choice

Jump to Recipe Print Recipe

Grandma's GF Artisan Bread

The loaf that makes people forget they are eating gluten-free. Grandma's GF Artisan Bread Mix bakes into a proper crust with a soft crumb that holds together for sandwiches, toasting, and everything in between. One mix, three ways - a loaf, rolls, or flatbread. Made in Australia. Free from wheat, gluten, milk and peanuts.

Course Breakfast, dinner, lunch

Cuisine American, Australian, Mediterranean

Keyword artisan, baking, gluten free, sandwich

Calories 33kcal

Ingredients

INGREDIENTS

500 g Grandma's Pantry GF Artisan Bread Mix
10 g dry yeast
350-400 ml water 14-18 degrees C
50 ml oil of your choice

Instructions

Prepare

Preheat oven to 200 degrees C fan forced. Dissolve the yeast in the measured water and allow to sit for 5-10 minutes until it begins to bubble. This tells you the yeast is active and ready to work.

Mix

Add the bread mix to the bowl and mix on slow speed until the dough comes together and separates cleanly from the sides of the bowl. With the mixer still running on slow, add the oil in a slow, steady stream. Continue mixing for 3-4 minutes until the oil is fully absorbed and the dough is smooth. For best results, aim for a dough temperature of 21-24 degrees C.

Shape

Cut and shape the dough as desired. For small loaves, portion into 300-350g pieces. For rolls, portion into 100-200g pieces - this batch makes approximately 10 rolls at 100g each.

Prove

Place the shaped dough on a lined tray and brush the surface with oil. Prove in a warm 38 degree C environment for 45 minutes to 1 hour until risen. Grandma's tip: place a jug of just-boiled water in the microwave alongside the dough and close the door. Check every 15 minutes.

Bake

Bake rolls and buns for 19-24 minutes. Bake loaves for 28-35 minutes. The bread is ready when it sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Notes

DOUGH TEMPERATURE: The 21-24 degree target dough temperature is worth taking seriously. Cool dough proves slowly and unevenly. Warm dough rises beautifully.

TO MAKE GRAINY: Add up to 75g of seeds or our Chunky Seed Mix to the dough before shaping for a seeded loaf with extra texture and nutrition.

ALLERGEN NOTE: Free from wheat, gluten, milk, peanuts and tree nuts unless added. Always verify certified-GF labelling on all additional ingredients if serving someone with coeliac disease.

Nutrition

Grandma’s GF Artisan Bread