Gluten Free Bread (or Buns)

/in /by

Ingredients

Small

400g  water, room temperature

1 packet active dry yeast (7g)

330g Gluten Free Bread Mix

1tbs apple cider vinegar

 

Regular

600 water, room temperature

1 packet active dry yeast (7g)

500g Gluten Free Bread Mix

1.5tbs apple cider vinegar

 

Method

• In a large bowl, combine ingredients

• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly.

• Let the mixture stand to thicken for 15mins

• For loaf: scoop or using oiled hand shape dough and put into a lined loaf tin

• For buns: using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan

• Mist top of dough generously with water, sprinkle seeds if desired and put inside a closed container

• Rise until dough has almost doubled (approx. 30-45mins) – DO NOT OVER-RISE

• Bake in your pre-heated fan forced 220C oven for 20mins

• Reduce heat to 165C and bake for a further 20-25 (buns); 35- 40 (small loaf); 45-50 mins (regular loaf) or UNTIL inner temperature reaches 100C

• Cool completely prior to slicing

• Keep fresh & soft for a few days in closed container, or store sliced bread in the freezer

Notes:
  • 1-2 tbs sweetener (sugar, coconut sugar, rice malt, maple syrup) can be added if you prefer a sweeter loaf
  • 1-2 tbs extra virgin olive oil or any vegetable oil can be added if you like a soft crust
GF Bread

Gluten Free Bread (or Buns)

Ingredients

Small

400g  water, room temperature

1 packet active dry yeast (7g)

330g Gluten Free Bread Mix

1tbs apple cider vinegar

 

Regular

600 water, room temperature

1 packet active dry yeast (7g)

500g Gluten Free Bread Mix

1.5tbs apple cider vinegar

 

Method

• In a large bowl, combine ingredients

• Mix well by hand or in your favourite electric mixer until thoroughly combined (5mins), scrape down the sides regularly.

• Let the mixture stand to thicken for 15mins

• For loaf: scoop or using oiled hand shape dough and put into a lined loaf tin

• For buns: using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan

• Mist top of dough generously with water, sprinkle seeds if desired and put inside a closed container

• Rise until dough has almost doubled (approx. 30-45mins) – DO NOT OVER-RISE

• Bake in your pre-heated fan forced 220C oven for 20mins

• Reduce heat to 165C and bake for a further 20-25 (buns); 35- 40 (small loaf); 45-50 mins (regular loaf) or UNTIL inner temperature reaches 100C

• Cool completely prior to slicing

• Keep fresh & soft for a few days in closed container, or store sliced bread in the freezer

Notes:
  • 1-2 tbs sweetener (sugar, coconut sugar, rice malt, maple syrup) can be added if you prefer a sweeter loaf
  • 1-2 tbs extra virgin olive oil or any vegetable oil can be added if you like a soft crust