This wonderful easy bake bread mix is made in Australia in a certified gluten free facility.

Australian grown wholemeal sorghum and buckwheat are finely ground with psyllium and Australian chia to make the flour base for this bread mix. This nutrient-dense mix is FODMAP friendly and is a good source of omegas. It has a lovely fresh aroma and nutty flavour and contains absolutely no soy, fillers or artificial additives.

This easy-to-use bread mix is suitable for use with dry yeast or a sourdough starter. It has been tested by numerous home bakers with excellent results. For sourdough, a gluten-free starter fed with flour such as buckwheat or sorghum is ideal.

The recipe has been specially created to result in a light, soft crumb that is not at all ‘cakey’ or heavy, and with a moreish crust. It can be used to make sandwich bread, seeded cobs, rolls and burger buns, as well as fruit loaves, hot cross buns, cinnamon scrolls, pizza bases or crackers.

FREE DOWNLOADABLE RECIPE CARDS:

We have a variety of easy-to-follow recipes available for you to download for free, including a moreish sourdough alternative!

Rest assured we’ve tested the recipes and all our home bakers had excellent results, from the novice to master baker

FREE EASY BAKE RECIPE DOWNLOAD

FREE SOURDOUGH RECIPE DOWNLOAD

How to Use:

To make a small loaf (about 8 slices) with dry yeast you will need:

330 g Easy Bake Gluten Friendly Bread Mix
400 g room-temperature water
1 packet active dry yeast
1 tbs apple cider vinegar
1-2 tbs extra virgin olive oil or any vegetable oil (optional – if you like a softer crust)

Preheat oven to 220°C, fan-forced.

In a large bowl, combine all ingredients. Mix well by hand or in an electric mixer until thoroughly combined (5 minutes), scraping down the sides regularly. Let the mixture stand to thicken for 15 minutes.

Scoop, or using oiled hands, shape dough and put into a lined loaf tin. Mist top of dough generously with water, sprinkle seeds if desired and put inside a closed container. Allow to rise until dough has almost doubled (approx. 30-45 minutes). Do not over-rise.

Bake in oven for 20 minutes. Reduce heat to 165°C and bake for a further 35-40 minutes or until inner temperature reaches 100°C.

Cool completely prior to slicing. Keeps fresh & soft for a few days in an airtight container. This bread freezes and thaws well.

To make buns: Follow the recipe as above. Using oiled hands shape the dough into buns (100-120 g, as preferred). Arrange buns snuggly, close to each other on a lined roasting or lamington pan. Bake in the preheated fan-forced oven at 220°C for 20 minutes. Reduce heat to 165°C and cook for a further 20-25 minutes.

For a larger loaf (about 12 slices) use the recipe above increasing the amount of water to 600 g and the Easy Bake Bread Mix to 500 g. The second cooking time (after reducing heat) is increased to 45-50 minutes.

Ingredients:

Australian Sorghum, Australian Buckwheat, Australian Chia Seed, Psyllium*, Tapioca Starch*, Bamboo Shoot Fibre, Calcium Carbonate (170), Australian Sea Salt. *Certified Organic. Preservative Free.

Allergens:

No known allergens.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 9 months when stored as above. See Best Before date.

Please contact your local store to check availability. Not available in all stores. Images for illustrative purposes only.