GF Soft Brown Bread Mix

Breadmaking is an exact science that relies on doing things correctly. The results from our mixes are reliably 5-star when produced in our test kitchen using the Jamie Oliver 1kg bread tin. And after much experimenting with cotton bread bags, bread bins and plastic containers for storing, we achieved the best results wrapping the cooled bread snugly in a wax wrap

Starting your G F bread making journey using this kit will best ensure you get the amazing results we get in our test kitchen. Otherwise it may be a bit hit or miss.

As well, you need to pay careful attention to the following –

· Accurate measuring using electronic scales. Old style scales and measuring jugs are not accurate enough

· Correct water temperature – I best describe this as the temperature of the water if I were having a bath. You should be able to put your finger in, but luke-warm is not hot enough

· Using a quality tin with high sides and solid construction; light aluminium tins used to make cake-style loaves will not produce a good result.

· Making sure the bread has risen to double its size before putting in the oven

While the recipes mostly work well in a bread maker, consistency cannot be guaranteed since bread makers vary so much in their settings and abilities. My experimentation found that it only works on cycles 2 hours or less.

GF flour mix (Chickpea flour, tapioca flour, Buckwheat flour, Potato flour), sugar, psyllium, ground flaxseed, baking powder, salt, xanthan gum

Ingredients

350g mix
7g (2 teaspoons dry yeast)
1 tablespoon of oil e.g. canola
400 ml medium hot water (bath temperature)

Instructions

Prepare your tin* by lining base with baking paper and oiling sides if required

Weigh 350g mix into a large bowl, add yeast and oil

Add water and stir vigorously for a couple of minutes until the batter is stiff and stretchy.  Note that the texture is more like a stretchy cake batter than a traditional bread dough

Transfer to bread tin and leave to rise in a warm place until double in bulk (see notes below)

Preheat oven to 180oC.  Organise racks with one in the middle of the oven and one a little lower.  Fill an ovenproof baking tray with water ready to go in the oven with the bread

Place risen bread in preheated oven, along with tray of water underneath

Cook bread for 45 minutes, leave in the tin a minute before turning out onto an oven rack

Cool completely before slicing. Once completely cool, store wrapped snugly in a wax wrap or in a large airtight container in a cool place,  Do not store in the refrigerator as it will dry out too quickly. The loaf will last unrefrigerated for 2-3 days but after that is best sliced and frozen

Points to note

This recipe is designed for use in a 1kg bread tin e.g Jamie Oliver tin as pictured.  If using your own tin, make sure it has high sides and solid construction.

Yeast likes warm moist conditions so rising over hot water in a sink or in a loose-fitting plastic bag works well. Otherwise place on a sunny window sill, on top of a heater or anywhere warm

Breads sometimes fail because the yeast is dead.  Check use-by date or check your yeast is still active by adding a little to some warm water with a dash of sugar and leaving for a few minutes. A growing froth indicates yeast is alive

If bread is slow to rise your water temperature may be too cool. It needs to be the same temp as you would have for a bath

Bread maker instructions

Follow points 2 and 3 above.  Transfer batter to the bread maker bowl, set bread maker for shortest cycle (2 hours or less) and start.  Note, all bread makers are different so you will need to experiment to get the best result.  A starting weight of a least 400g mix is better (450 mls of water needed for this)