Freebake gluten-free bread mix changes all that. Now it is possible to produce at home a gluten free bread with size, texture and taste you want, even using most breadmaking machines.

Freebake gluten free bread can be kept frozen if securely packed in a polythene bag, but this does increase the crumbliness. Make sure the bread is completely cooled before packing. We recommend consumption within 1 month.

Changing the texture:

You can easily change the texture of your Freebake bread by altering the quantity of vegetable oil and cold water used in the recipe.

More vegetable oil results in a bigger volume loaf with light texture. Less vegetable oil produces a smaller volume loaf but with a more resilient, chewy crumb texture that is more robust and more suitable for sandwiches. In our recipes we suggest the quantities to produce a high volume loaf with light texture, but you can tailor the recipe to suit your preferred loaf texture. For example, in the recipe below, if you want a more dense loaf which holds up better when sliced for sandwiches, reduce the oil by 20 or 30ml and increase the cold water by the same quantity.

If you want to add some texture, fibre and flavour to your bread you can add seeds such as pumpkin, linseed or sunflower, some chopped up sun-dried tomatoes, or a mixture that you prefer. Simply add up to about 60g of them to the mixing bowl with the gluten-free mix. We supply a range of seeds in economical pack sizes but to ensure there is no gluten contamination from them, we recommend rinsing them in cold water before use.

Here’s how to make really good gluten-free breads:

1) Recipe

Boiling water: 80g / 3 fl oz
Cold water: 390ml / 14 fl oz
Vegetable oil: 40ml / 1½ fl oz
Freebake gluten-free bread mix: 400g / 14 oz
Freebake dried yeast sachet: (included with this product)

2) Mixing

Hand mixing:
Weigh the ingredients, in the order above, into a large bowl and mix with a strong wooden spoon for about 4 minutes until smooth. The mixture will have the consistency of a thick cake batter.

Food mixers:
Hand-held mixers may not have sufficient power for such a thick batter. We test our mixes on KitchenAid and Kenwood high quality, robust food mixers. Use the flat mixing blade and mix as follows:

Slow speed: 1 min
Stop mixer and scrape down sides of bowl
Slow speed 2: 3 mins

3) Transfer to the Bread tin

You will need 2 x 2lb/1kg loaf tins of approximately 1500ml capacity: typically 21cm long x 11cm wide x 5cm deep. Coat the inside of the loaf tin with a little vegetable oil.
For even better results, use 2 Freebake flexible silicon large bread tins which do not need oiling.

Transfer the mixture to the bread tins - it’s quite difficult to handle and using 2 spoons makes life easier.

Don’t worry about getting a smooth, even surface: this will develop during proving.

4) Proving

Place the tins in a warm place and allow the dough to rise until it is level or just above the top of the tin. This should take about 60 minutes.

5) Baking

Transfer the tins to a preheated oven at 210C/410F/Gas mark 6. A fan oven with top heat gives the

best results.
Bake for 40 minutes, adding an extra 5 minutes if using a flexible silicon baking tin.

After baking, remove from the tin immediately and cool on a wire rack for at least 1 hour before slicing.

Bread machines vary in their ability to produce satisfactory gluten-free products, and some just do not have a suitable programme. In particular, many machines, even those with a gluten free programme, have a short mixing stage part way through the proving phase, and this can ruin the texture of the loaf.

Depending on the machine you have, there are ways to get around this problem. Below we have produced 2 charts, showing how best to make our gluten-free bread on various machines.

1.  Using an automatic programmes
   
   or
    
2. By using the breadmaking machine normally, but manually separating the bread making programme into 2 parts: a mixing programme and a bake-only programme.

Out tests consistently show better results when using the manually adjusted programmes rather than the automatic. Whichever method you use, follow the recipe below and always add the ingredients in the following order:

Boiling water: 80g / 3 fl oz
Cold water: 320ml / 11¼ fl oz
Vegetable oil: 50ml /  1¾ fl oz
Freebake gluten free bread mix: 400g / 14oz
Freebake dried yeast sachet (included with this product)

Automatic programmes:
 
The following breadmaking machines can be used on an automatic programme:
Add the ingredients in the order shown above. Select the appropriate programme shown below and start the machine. After 1 or 2 minutes use a plastic or wooden spatula to carefully scrape any mix clinging to the sides of the mixing pan into the mix.

At the end of the programme, remove the bread from the tin immediately, and allow to cool on a rack for at least 1 hour before slicing.

Manually adjusted programmes

Add the ingredients in the order shown above and follow steps 1-5 below for the appropriate machine. 1 or 2 minutes after mixing has commenced, use a plastic or wooden spatula to carefully scrape any mix clinging to the sides of the mixing pan into the mix.

In particularly warm or cold ambient conditions it will be necessary to adjust the time for proving (Step 3). The dough should be proved until it has risen approximately ¾ the way up the mixing bowl.

Machine & Model	Step 1	Step 2	Step 3	Step 4	Step 5
Panasonic SD-206 SD-251 SD-252 SD-253 SD-254 SD-255   Total time	Select pizza dough programme & start machine	Switch off machine after 15 minutes     15mins	Leave mixing pan in machine with lid closed for 60 minutes   75mins	Set bake only programme for 65 mins and start machine	Remove bread from machine       135mins
Breville BR9        Total time	Select programme 12 (Dough) & start machine	Switch off machine after 20 minutes   20mins	Leave mixing pan in machine with lid closed for 40 minutes   60mins	Set bake only programme 9 for 65 mins and start machine	Remove bread from machine     140mins
Morphy Richards 48245     Total time	Select programme 6 (Dough) & start machine	Switch off machine after 20 minutes   20mins	Leave mixing pan in machine with lid closed for 40 minutes   60mins	Set Programme 10 (Extra bake) for 65 mins and start machine	Remove bread from machine   120mins
Bellini BEBM20       Total time	Select programme 7 (Dough) & start machine	Switch off machine after 20 minutes   20mins	Leave mixing pan in machine with lid closed for 40 minutes   60mins	Set Programme 8 (bake) for 65 mins and start machine	Remove bread from machine     120mins

 

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