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SOFT Gluten Free Bread Mix

Jan • May 24, 2021

ingredients 

% 1kg Loaf 750g Loaf 500g Loaf
100% 1kg RISEN FLOUR GLU-TEN FREE SOFT WHITE BREAD MIX 750g RISEN FLOUR GLU-TEN FREE SOFT WHITE BREAD MIX 500g RISEN FLOUR GLUTEN FREE SOFT WHITE BREAD MIX
1.0% 15g RISEN FLOUR instant yeast 8g RISEN FLOUR Instant Yeast 7g instant yeast
90 - 95% 900g Water 600g Water 450g - 475g water
5% 50g Oil 37.5g Oil 25g Oil
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer 

If you are using your bread machine, it is recommended that you use the gluten free setting on your bread machine and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients)

method by Bread machine and food mixer

METHOD
By Bread Machine:
• Put the liquids into the tin
• Add the RISEN FLOUR GF bread mix including yeast to the mixture
• Put your machine onto the gluten free setting, if your machine doesn’t have a gluten free setting put it onto the setting that only has 1 rise (rapid, quick) bread setting.
• Once bread has baked, invite your gluten free friends to the table to enjoy together.
By Food Mixer:
Add Liquids into the bowl then the yeast & GF Soft Bread Mix.
Mix for 1 min on low speed with a dough hook.
Scrape down side of bowl and continue mixing for 4 to 5  min.
Take the dough out of the bowl, and divide as you wish into loaf pans
Proof dough in a warm spot covered until almost double in size at 85% relative humidity until loaf is nearing the top of the tin.  (I put a small container in the oven with hot water in it to create the humid environment.  If you can,  set your oven to 30 degC and proof your loaf in there with the humidity.  If you don't have a 30 deg C setting then put the loaf in a warm humid place, or even in your oven with the light on - no temp! - Take the bread out of the oven prior to heating up to bake.
Bake at 210degC for around 35-40min, for the 500g loaf and using steam to promote crust colour and sheen.  
To produce steam in your oven place a empty oven proof dish in the oven when heating, once you have placed your dough ready to bake in the oven, pour (very carefully!) hot water into the empty dish and quickly close the oven door.

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