Because of the way our bread is produced, the instructions for making all of them are very similar, though not without small differences.
Below are the directions for making your own delicious gluten free bread using our mixes. Our Ingenious Flatbread mix is a little different - click here for flatbread directions. Elsewhere on this page, you'll find instructions for burger buns, crackers and more!
Making instructions - Super Sourdough, New Italian, Bold Buckwheat, Winter Spice and Nearly Rye
1. You will need:
A mixing bowl
Stirrer (e.g. spoon)
Knife (always use sharp knives in the kitchen)
Parchment paper - approx. 70cm (not greaseproof paper, as this can stick to the dough)
Gluten Free dusting flour or seeds (e.g. rice flour/chia seeds)
Empty the contents of a bag into the bowl
Add 225ml of warm water
Stir together until all the flour is wet and then let stand for 5 minutes
Stir vigorously for 1 more minute
Your dough should now be fairly stiff but malleable (think mayonnaise). If it is too stiff, add a tablespoon of water and mix again, repeating until you have the right consistency.
3. Final Dough Preparations
You can now place your dough onto a strip of parchment paper that is about 70 cm
Shape the dough into a loaf shape using a wet spoon or spatula.
Sprinkle dusting powder onto the loaf and pat in.
Use the knife to slash the top of the loaf (only if you’re making Sourdough, Buckwheat or Rye). The slashes are best if made at an angle, and about 2cm deep.
Assuming you aren't in rush you will get better results by allowing some proving time. Proving the dough allows the flavours to develop and can help it rise, depending on which bread you are making.
Fold the parchment paper over the loaf and seal by folding the edges. The more sealed, the better the crust will develop.
Leave the bag in a warm place
Super Sourdough – leave for 30 minutes
Winter Spice - leave for 30 minutes
New Italian – leave for an hour
Nearly Rye – do not let it rise, go straight to step 5.
Bold Buckwheat – doesn’t rise except in the oven, however it can prove for up to 18 hours. A longer proving time develops the flavour
Pre-heat oven to 210C.
Tip: Baking in a convection oven may result in an overly moist loaf. If you are using a fan oven, keep the fan off. If you are baking in a convection oven, instead of baking in a parchment bag, you can spray the loaf with oil, and reduce the baking time by 5 minutes. This will help reduce the excess moisture once baked.
Move the sealed dough onto a rack and place in the middle of the oven.
Note: do not use a baking tray or pizza stone etc.
Bake for 90 minutes.
Once it is done, remove the bread from the oven and tear off the bag. Put it onto a cooling rack so all the moisture can escape. (It should be nut brown and sound hollow when gently tapped)
Ideally leave it for a couple of hours to cool and stabilise. Without the stabilising time the moisture doesn’t have time to escape and the crust won’t be as crusty!
Imagine everyone being able to enjoy a proper cheese cracker again! Follow the basic recipe below, then go to town experimenting with your choice of seeds, spices and extras- mustard seeds, parmesan cheese, poppy seeds, grated cheddar, sesame seeds, nigella seeds, fennel... the sky's the limit!
1/2 cup flatbread mix
1 tbls unsalted butter
1/4 cup warm water
Coarse salt to sprinkle on top
Any variation of spice, seasoning or seed you like
In a bowl, add the flatbread mix and add small bits of butter and rub in with your fingers until the mixture is the texture of coarse sand. Add the water and mix again. Let it stand for 5 minutes and then beat vigorously with a spoon until the whole mixture is smooth.
Thoroughly dust (rice flour or other gf flour) a work surface, and place the dough onto it. Dust the dough, pat and shape it into a rectangle, turning and dusting frequently, and then roll as thinly as you can with a dusted rolling pin. Cut into the pieces you want (again, rectangles are good, but squares and circles look good too). Prick each piece with a fork, and then cover them with cling film or a dry tea towel and leave in a warm place to rise for about 40 minutes.
Heat oven to 220C. Put the pieces of dough onto a baking tray or pizza stone. Spritz lightly with water and the coarse salt. Bake for about 10 minutes, until lightly browned. Remove from the oven and put them on a rack to cool, then enjoy!
Toppings of your choice (e.g. sesame seeds, oregano, dried thyme, Feta cheese in small cubes, black stoned olives, onion sliced thin, 1 tsp olive oil.)
YOU WILL ALSO NEED
Parchment paper - approx. 30cm (not greaseproof paper, as this can stick to the dough)
Pizza stone or steel, or baking tray
Add flatbread mix and water and stir until all the mix is wet. Let it stand for 5 minutes, then beat vigorously for 1 minute. Lay parchment on a flat work surface. Dust with gluten free flour. Place dough onto parchment and shape into a shaggy sphere using a wet spatula.Tip- the dough will be wetter and stickier than a normal gluten pizza dough.
Sprinkle the dough with water. Using a wet spatula flatten dough into a pizza shape.
Leave dough to prove in a warm place for 30 minutes.
Place a pizza stone or baking tray on the oven's top rack. Heat oven to 250C. While the oven heats, you can top your pizza.
Slide the pizza, still on its parchment sheet, onto the hot stone/tray. Bake for around 15-20 minutes. The crust should dark brown. You may need to put the grill on for 30 - 60 seconds to sear the topping.
Remove pizza to a cooling rack and let it reach a safe temperature, and then enjoy your very own homemade GF pizza with the toppings that you want!
Ciabatta using Flatbread Mix
Add 1½ cups of warm water to a cup of Ingenious Flatbread mix. Make the dough as usual and shape into buns or ciabatta (slipper shape) on a dusted parchment sheet. Dust the dough surface. Cover with another sheet of parchment, and fold over the edges to seal. Leave in a warm place, and allow to rise for 30 - 40 minutes. Bake at 205°C; 60 minutes for rolls and 85 minutes for a ciabatta.
Hint: for a more interesting flavour add 1-2 tbls full fat yoghurt to the mix.
You can quickly and easily bake 1 and 2 ounce dinner rolls with any of our mixes. You can also bake burger buns to any size you require.
You need 2 sheets of baker's parchment (not greaseproof paper, as this can stick to the dough) and a disposable, aluminium, large pasta or lasagna pan. You will also need a scoop (like an icecream scoop!)
2. Line the bottom of the pasta/lasagna tray with baker's parchment.
3. Using a wet ice-cream scoop place a scoop of dough onto the parchment paper in the pan. Leave at least an inch space around each roll.
4. Use a wet spatula to smooth the dough rolls, or wet your hands with oil and shape dough into smooth rolls. Dust the rolls with gluten free flour, or seeds such as chia, flax, nigella, or sesame (as you prefer really) then pat them smooth.
5. No need to wait but letting the dough rise gives better results.
To do this, cover the pan with a sheet of parchment and seal it round the edges (we find plain paperclips do the job nicely). Then put in a warm place.
* Sourdough and Winter Spice should rise for 30 minutes
* New Italian should rise for 1 hour
* Bold Buckwheat may be left to rise for up to 18 hours
* Do not allow Nearly Rye to rise. 6. Then bake in the centre of your oven at 210°C. Ice-cream scoop rolls bake in 45 minutes. Larger buns bake in 50 minutes - 1 hour
Hint: For a soft crust roll, put the cooled rolls in a sealed plastic bag for an hour
Can I use greaseproof paper?
We recommend that you use baking parchment, because greaseproof can stick to the dough.
What type of oven can I use?
A normal oven with the fan off works best. If you bake in a convection oven or with the fan on, the bread can come out too moist in the middle. If you are baking in a convection oven, instead of baking in a parchment bag, you can spray the loaf with oil, and reduce the baking time by 5 minutes. This will help reduce the excess moisture once baked.
Why do I need to fold and seal the parchment?
Folding the parchment and sealing it will give you the best crust. Making sure you smooth the dough with a wet spatula will also help make a delicious crusty bread.
My dough looks wet, have I done something wrong?
No, you haven’t! Gluten free dough will not look like wheat dough. It will be quite wet and have a similar consistency to thick porridge!
What happens if I don’t add the correct amount of water?
If you add too much water, you’ll find it difficult to shape the dough, and the bread will have a very wet middle once baked. Too little water will result in a very hard crust, and the bread won’t rise well.
My bread is very wet inside!?
This usually happens if you have used a convection oven. This can also be caused by inaccurate oven temperature. It’s important to let the baked bread stand for at least 2 hours before cutting, which will allow the bread to stabilise and the extra moisture to leave the bread.
What happens if I over prove the dough?
This may result in an uneven, pitted rougher crust.