Baking gluten-free bread at home is now possible without much hassle. Wheafree Gluten free Bread Mix is milled from premium quality grains and is 100% gluten-free. With the mixing and measuring part done by us, all you need to do is simply add a few more ingredients and follow the steps. Add your touch and try an assortment of gluten-free bread at home. You can give the loaves any shape, add on to the dough some herbs, spices and garlic and roll it with toasted seeds (sesame, flax, pumpkin etc).

You can bake 4 bread loaves with 1 Kg Bread Mix.
Inside the box, the pack of Bread Mix, Xanthan Gum (32g) and Dry Yeast (52g) are given for you to bake 4 loaves. Divide each of them equally.

FOR EGGLESS BREAD (WITH DOUBLE PROOFING)

1. In a bowl, add 1½ tablespoon (20g) of powdered sugar, 1 tablespoon (13g) of dry yeast and ¼ cup (50ml) warm water. Stir and keep aside for 5-10 minutes.
2. In a separate bowl, take ½ cup (90ml) of hot water and add 1½ teaspoon (8g) of Xanthan gum. Blend it at high speed for 10 minutes until you get a gel-like appearance.
3. In the bowl of a mixer, add 1¼ cup (250grams) G.F. Bread Mix, ½ teaspoon (3grams) of baking powder, blended Xanthan gum (made at step no-2), fermented yeast(made at step no-1), and mix well at slow speed.
4. To the above, add sparkling soda (70ml-120ml) in parts and knead for 10 minutes at high speed.
5. During this time, add 1¼ tablespoon (20g) of ghee/ refined oil and ½teaspoon (2.5ml) of white vinegar, to the above batter and mix well.
6. Dough consistency: Press the dough with a finger, if it springs back immediately and does not tear on pulling, no more kneading is required.
7. Now keep the dough in the oven (450 C) or cover it with a wet cloth and keep at a warm place (450 C). Let the dough rise for 45 minutes.
8. After 45 minutes, again knead the dough at high speed for 5 minutes.
9. Grease your mould, scoop the dough into the mould and smooth the top surface using a spatula or with wet fingers. You will need to proof the dough in the mould for 2nd time for which repeat the step mentioned at Sr. No. 7.
10. Pre-heat oven to 1600 C and bake the bread for 35-40 minutes.
11. Insert a toothpick into the bread to see if the bread is baked properly.
12. Cool it down, slice and serve.

FOR BREAD (WITH EGG)      Click here for Video

1. In a bowl, add 1½ tablespoon (20g) of powdered sugar, 1 tablespoon (13g) of dry yeast and ¼ cup (50ml) warm water. Stir and keep aside for 5-10 minutes.
2. In a separate bowl, take ½ cup (90ml) of hot water and add 1½ teaspoon (8g) of Xanthan gum. Blend it at high speed for 10 minutes until you get a gel-like appearance.
3. Whisk 2 eggs at high speed.
4. In the bowl of a mixer, add 1¼ cup (250g) G.F. Bread Mix, blended Xanthan gum (made at step no-2), fermented yeast (made at step no-1) and 2 whisked eggs. Mix well at a slow speed.
5. Add 1¼ tablespoon (20g) of refined oil and ½ teaspoon (2.5ml) of white vinegar to the above batter and knead it at high speed for 10-15 minutes.
6. Add a little water to the above so that you get the following dough consistency: Press the dough with a finger, if it springs back immediately and does not tear on pulling, no more kneading is required.
7. Now keep the dough in the oven (450 C) or cover it with a wet cloth and keep at a warm place (450 C). Let the dough rise for 45 minutes.
8. Grease your mould, knead the dough thoroughly and scoop the dough into the mould.
9. Smooth the top surface of the dough using a spatula or with wet fingers.
10. Pre-heat oven to 1600 C and bake the bread for 35-40 minutes.
11. Insert a toothpick into the bread to see if the bread is baked properly.
12. Cool it down, slice and serve.