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Freee Gluten Free White Bread Mix

500 g

Details

Freee Gluten Free White Bread Mix offers a convenient baking solution for creating a single loaf or ten rolls of white bread. The mix is suitable for a vegan diet and is certified Kosher (KLBD Parve). It is designed for a quick and easy baking experience and includes on-pack recipes for added culinary inspiration. Doves Farm Foods Ltd., Salisbury Road, Hungerford, RG17 0RF UK

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Ingredients

Potato Starch, Tapioca Starch, Chickpea Flour, Rice Flour, Maize Flour, Sugar, Yeast, Salt, Psyllium Husk Powder, Thickener (Xanthan Gum), Vinegar Powder (Spirit Vinegar, Maltodextrin)

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Directions

Directions for use: Machine Baked Loaf 1 pack FREEE White Bread Mix 400ml Tepid water 3 tbsp Oil 1. Put the water and oil into the machine pan. 2. Add the mix. 3. Lock the pan into position and close the lid. 4. Select the gluten free or basic rapid program, dark crust option, if available, and press start. 5. When cooked, remove the bread pan, tip the bread onto a wire rack and remove the mixer paddle. 6. Cool completely before slicing. 10 White Rolls Oven 220°C, Fan 200°C, 425°F, Gas 7 1 pack FREEE White Bread Mix 400ml Tepid water 3 tbsp Oil Muffin tray Oil for tray 1. Rub oil inside the muffin tray. 2. Put the mix, water and 2 spoons of oil into a bowl. 3. Mix into a smooth lump free batter. 4. Add the last spoon of oil. 5. Using a spatula, turn the mixture a couple of times then divide it between ten muffin tray holes. 6. Invert a large bowl over the top. 7. Leave in a warm place for 45-50 minutes. 8. 20 minutes before baking, pre-heat the oven. 9. Bake for 30-35 minutes. 10. Transfer to a wire rack and cool completely before slicing. OVEN Baked LOAF Oven 220°C, Fan 200°C, 425°F, Gas 7 1 pack FREEE White Bread Mix 400ml Tepid water 3 tbsp Oil 1kg/2lb Bread tin Oil for tin 1. Rub oil inside a 1kg/2lb loaf tin or insert a baking liner. 2. Put the bread mix, water and 2 spoons of oil into a large bowl. 3. Mix vigorously into a smooth, lump free batter. 4. Drizzle the last spoon of oil on top. 5. Using a spatula, turn the batter to form a doughy mass and tip it into the loaf tin. 6. Smooth the top and cover the tin with an inverted bowl or large saucepan. 7. Leave in a warm place until the dough is 7mm/1/4" below the top of the tin, 45-90 minutes. 8. 20 minutes before baking, pre-heat the oven. 9. Remove the bowl and bake for 50-55 minutes. 10. Carefully tip the loaf out of the tin onto a wire rack. 11. Leave to cool completely before slicing. Storage recommendation: Store in a cool dry place away from sunlight. Ambient

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