Add yeast, water and a little oil, and the rest is in the packet. Mix, shape into a loaf tin, let it prove and bake it until golden - which for a gluten-free loaf is a much shorter list of steps than most home bakers expect.
The blend is corn starch and rice flour with buckwheat flour at 16%, tapioca starch and sorghum flour, black chia seed at 3%, flaxseed flour and psyllium husk. Buckwheat gives it the mild nutty flavour, the chia seeds show up as small dark flecks and a light crunch through the crumb, and it is the flax and psyllium doing the quiet work - holding moisture so the loaf stays soft rather than drying out into the crumbly texture gluten-free bread is known for.
The result slices cleanly for sandwiches, toasts well, and holds up next to soup. It is free from gluten, nuts, dairy and soy, which covers most of the household allergen list at once.
The 360 g pack is resealable and Australian made. A baked loaf keeps a few days in an airtight container, or slice it and freeze what you will not get through.
Ingredients
Corn Starch, Buckwheat Flour (16%), Rice Flour, Tapioca Starch, Sorghum Flour, Black Chia Seed (3%), Baking Powder, Flaxseed Flour, Psyllium Husk, Cellulose Powder, Iodised Salt, Sugar.
Directions
Add the bread mix to yeast, water and oil as directed on pack. Mix or knead until combined, shape into a loaf tin, proof until risen, then bake until golden. Allow to cool before slicing.
Storage
Keep sealed in a cool, dry place. Once baked, store bread in an airtight container or freeze slices for later use.
Warnings
Contains buckwheat and seeds. Always follow instructions on pack. Consume baked bread within a few days or freeze to maintain freshness.
