From $10.90
Ask anyone who bakes gluten free regularly and they will tell you the same thing: getting the flavour right is one challenge, but getting a proper crust is another thing entirely. That satisfying resistance when the knife goes in, the crackle when you press the surface, the way a good crust holds everything together without crumbling into pieces the moment it is sliced. This Gluten Free Crusty Bread Mix is formulated specifically to deliver that result, producing a loaf with genuine crust character and a soft, open crumb that holds its shape through slicing, toasting, and the second and third slice that follows. Grandma believed that eating well was a right, not a privilege, and a good loaf of bread on the table is as fundamental to that belief as anything else in the pantry.
Flavour Profile: This gluten free crusty bread mix produces a loaf with a clean, mildly savoury flavour and a pleasant, neutral base that works equally well with sweet and savoury toppings. The combination of maize, rice, and tapioca starches alongside rice flour gives the crumb a light, slightly open texture with none of the dense, gummy heaviness that affects many gluten free breads. The crust bakes up firm and golden with a satisfying bite, and the overall result is closer in character to a European-style crusty loaf than most gluten free mixes on the market manage to achieve.
How to Use It: For the best crust result, bake this mix in a preheated oven at a higher temperature, typically between 200 and 220 degrees Celsius, and avoid opening the oven door during the first two thirds of the bake as this releases the steam that helps develop the crust. A Dutch oven or covered cast iron pot is one of the most reliable ways to achieve an exceptional crust at home: preheat the vessel in the oven, lower the shaped dough in, bake covered for the first 20 minutes to trap steam, then remove the lid for the final 15 to 20 minutes to allow the crust to crisp and colour. Scoring the top of the loaf with a sharp knife just before baking allows the dough to expand evenly and produces a more open, attractive crust. Allow the finished loaf to cool completely on a wire rack before slicing, as cutting into a gluten free loaf while it is still warm disrupts the crumb structure and can make it appear gummier than it actually is.
Recipes and Ways to Enjoy This Gluten Free Crusty Loaf: A freshly baked gluten free crusty loaf served warm with good olive oil and Olsson’s sea salt flakes for dipping is one of the most universally pleasing things you can put on a table and requires no further preparation or embellishment. Thick slices toasted and topped with ripe tomato, a drizzle of olive oil, and a pinch of flaked salt make a gluten free bruschetta that holds up properly rather than collapsing under the topping the way softer gluten free breads tend to do. A crusty gluten free loaf sliced thickly and used as the base for a proper open sandwich with good quality fillings, sharp cheese, or slow-roasted meat finally gives gluten free sandwich making the structural integrity it deserves. Homemade gluten free croutons made from day-old slices of this loaf, tossed in olive oil, garlic, and dried herbs and baked until golden, are a genuinely worthwhile addition to soups and Caesar-style salads. Gluten free garlic bread made with thick slices of this loaf, spread generously with garlic and herb butter and baked wrapped in foil, produces a result that stands comfortably alongside any conventional version.
Good to Know: This bread mix is gluten free and suitable for coeliacs and those following a strict gluten free diet. It contains egg and soy and is not suitable for those managing egg or soy allergies. It does not contain dairy, nuts, or wheat in its formulation, but as always, if you are managing a severe allergy or coeliac disease, please check the specific product label for facility and cross-contamination information before purchase. This mix does not contain yeast, so please check the specific preparation instructions on the packaging regarding whether yeast needs to be added separately for your preferred method.
Ingredients: Starches (Maize, Rice, Tapioca), Modified Starch (1403), Soy Protein Concentrate, Rice Flour, Sugar, Egg White Powder, Soy Flour, Iodised Salt, Thickeners (412, 464), Dextrose.
Contains: EGG, SOY.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
Your tastebuds have been putting up with mediocre spices for too long. It stops now.
750gm Loaf 1kg Loaf
320ml Water 400ml Water
20gm Butter/oil 30gm Butter/oil
450gm G/F Crusty PreMix 600gm G/F Crusty PreMix
2 tsp Yeast 3 tsp Yeast
METHOD – BREAD MACHINE
Add ingredients to the bread machine in the same order as listed above,
Set machine to required loaf size and crust colour – set to BASIC Cook – Start
METHOD – HAND KNEAD/OVEN
Preheat oven to 190 C (175 C Fan Forced)
Combine ingredients in a bowl and bring together to a dough. Roll out onto floured (GF flour of course) bench and knead. Place back into bowl, cover and allow to stand for ~20 minutes in a warm place.
Roll out onto floured bench and knead again. Place into baking tin and allow to stand for ~20 minutes again. Then place in oven and bake for approx 35-40 mins.
FREE FROM: wheat, gluten, dairy, nuts *UNLESS ADDED
Use a Mackies Variety Tin or comparable sized tray.
When cooked, turn onto a wire rack, cool and slice.
