To prepare, you’ll need stand mixer with mixing blade(s) on hand.
Please note: the bread mix is not tested for use in bread machines.
This is a tutorial for using The Little Aussie Bakery’s bread mix. Please read the entire set of instructions before beginning.
1. Spray or grease medium-sized loaf pan (8×4 or 5×3) on the BOTTOM side ONLY.
2. Pour the contents of Little Aussie White Bread mix, along with the yeast packet, into a large bowl and blend slowly to ensure it is well-mixed.
-1/3 cup oil of choice (light olive,
- 1½ cups warm (90-100º F) water
>>If the water is too hot, you could kill the yeast. It should feel about the temperature in which you’d bathe. You can also double check it with a candy thermometer before adding it to the mix.
4. Keep mixer on low until all ingredients are completely incorporated, then blend on high speed for 5 minutes—dough should resemble sticky mud.
>>gluten-free bread dough is much wetter and stickier than wheat-based bread doughs.
5. Use a scoop or ice cream spatula to scoop dough evenly into loaf pan.
>> to keep the dough from sticking: dip the scoop in water as often as necessary to keep it moistened (and stick-free!) as you scoop.
6. Smooth top and spray the wet dough liberally with oil spray (like Pam©). This adds to the browning of the loaf!
7. Leave out bread in a warm (80-90º F) and draft-free room until it is risen to the top of the pan. Do not cover. This takes about 30-40 minutes.
>>If your room is cooler than 80º F or has drafts, this process could take much longer. WAIT UNTIL BREAD HAS RISEN COMPLETELY before putting it into the oven (otherwise, your loaf will be as tall as when you put it in). If your rising process takes more than an hour, you make want to spray the top again before putting it into the oven.
1. Preheat your oven to 425º F
>>Be sure to use your oven thermometer to check the temperature of your oven. Often, the reading on the oven’s dial is not calibrated correctly.
2. Put in the oven for 30-35 minutes. When done, the bread will have a browned crust and will sound hollow.
3. Turn out to cool on a wire rack.
4. CUT ONLY WHEN COOL. Gluten-free bread needs time to set, and if cut too soon, can be “gummy”
Special Thanks to: Glenda Deahl of Magnificat Photography, and Paige Bible for photos, and to all our volunteers who helped us test our mix!!
Questions? Feel free to post a comment. Rita or Ron will answer questions when they get the chance, or chat with your fellow bakers and see if you can work out a solution together!