Gluten Free Artisan Bread, Pizza, Flat Bread Pre-Mix

Description

INGREDIENTS:  Corn Starch, Thickeners(non GMO Modified Corn and Tapioca Starch, Methylcellulose, Xanthan Gum, Guar Gum), Potato Starch, Brown Sugar, Rice Flour, Organic Psyllium Husk, Glucono Delta Lactone, Sodium Bicarbonate, Iodised Sea Salt, Vegetable Oil.

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

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GLUTEN FREE ARTISAN BREAD 

500g                      GF Artisan Bread Mix

350-400ml          Water (14-18⁰C)

10g                         Dry Yeast

50ml                      Oil

METHOD

Preheat oven to 200⁰C (fan forced)

Dissolve yeast in the water.

Add bread mix, mix on slow speed until dough comes together and separates from the side of the bowl.

SLOWLY add oil, continue to mix for 3-4 minutes or until oil is absorbed.

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For best results – dough temps should be 21-24⁰C

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Cut and shape as desired.

Large loaf 300g-350g. Approx 3 small loaves per batch

Rolls 100g-200g.  Approx. 10 – 100g rolls per batch

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Place the dough on a lined tray and brush with oil.

Prove in a warm (38⁰C) place for between 45 mins to 1 hour. I make a little steam room by placing a jug of just boiled water in the microwave with the bread and shutting it in.  Check regularly.

Bake for 19mins – 24 mins for rolls/buns or 28mins – 35 minutes for bread.

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This GF Artisan Bread Mix can also be used to make – 

GF FLAT BREAD

500g                      GF Artisan Bread Mix

350-400ml          Water (14-18⁰C)

10g                         Dry Yeast

50ml                      Oil

METHOD

Preheat oven to 200⁰C (fan forced)

Dissolve yeast in the water.

Add bread mix, mix on slow speed until dough comes together and separates from the side of the bowl.

SLOWLY add oil, continue to mix for 3-4 minutes or until oil is absorbed.

For best results – dough temps should be 21-24⁰C

Roll dough into balls.

Rest for 10-15 minutes.

Roll out with a rolling pin.

Cook on a frying pan or crepe pan for about 90 seconds on each side.

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GF PIZZA BASE

500g                      GF Artisan Bread Mix

350-400ml          Water (14-18⁰C)

10g                         Dry Yeast

50ml                      Oil

METHOD

Preheat oven to 200⁰C (fan forced)

Dissolve yeast in the water.

Add bread mix, mix on slow speed until dough comes together and separates from the side of the bowl.

SLOWLY add oi, continue to mix for 3-4 minutes or until oil is absorbed.

For best results – dough temps should be 21-24⁰C

Roll dough into balls.

Roll out with a rolling pin.

Rest for 10-15 minutes.

For a thicker pizza, rest for 15- 30 minutes

Par-bake at 220⁰C for 8-10 minutes

Freeze,  ready for use.

Or – Use when cooled by dressing with your favourite toppings and bake until cooked and golden!

Download Recipe Sheet