A delicious versatile gluten free mix that is suitable for making tasty crusty (yes crusty!) white bread with a soft light crumb or a pizza base. Suitable for people diagnosed with Coeliac Disease and those who are suffering from a gluten and wheat allergy or intolerance. In a square catering tub with a resealable lid.
1. Add the dry mix to a mixing bowl.
2. In a separate container mix the water with the oil. Use 1kg dry mix with 821ml water and 107g oil.
3. Add the liquids to the dry mix on a slow speed for 3 minutes using a dough hook attachment.
4. Scrape down and mix for a further 3 minutes on a medium speed.
5. Remove the dough from the bowl and knead into a large ball. 6. The dough will appear sticky initially but once kneaded using rice flour, will be come more manageable.
WHITE BREAD: Baking times will vary depending upon the equipment and loaf size/weight.
For Rolls: Portion @ 135g, knead and then roll into an even log about 135mm long, place onto a baking tray (a perforated fluted tray is best to hold the shape).
For Bread: Portion @ 500g, knead and then roll into an even log about 140mm long, place into a small (400g) greased loaf tin. Spray or sprinkle rolls/loaves with water and cover with cling film or cover with a clean damp cloth, and leave to prove in a warm place for approximately 60 minutes, or until double in size. Bake in a preheated oven at 220C/425F/Gas Mark 7 for 40 minutes for loaves, or 30 minutes for rolls. Alternatively, for loaves bake in a combination oven on steam/ bake setting for 30 minutes @ 175C and bake setting for 10 minutes @ 190C, for rolls steam/bake setting for 20 minutes and bake setting for 10 minutes.
PIZZA: Baking times will vary depending upon equipment and pizza depth. Scale dough @ 300g and knead into a ball. Roll out until 3-4mm thickness is achieved, and then cut with a 250mm cutter. Place the pizza disc onto a tray, spray with water and cover with cling film or cover with a damp cloth and prove for approximately 35 minutes. Bake in a preheated oven at 220C/425F/Gas Mark 7 for approximately 10-12 minutes.
Rice Flour, Tapioca Starch, Cornflour, Fibre (Psyllium Husk), Sugar, Buckwheat Flour, Emulsifier (E491), Thickener (Xanthan Gum), Salt, Dried Yeast, Stabiliser (Hydroxypropyl Methylcellulose).
|Typical Values Per 100g|
|of which sugars (g)||4.5|
|of which saturates (g)||0.5|
Approximately 30 x 100g portions per tub. Shelf Life - unopened 12 months.
For more information, technical advice or to request a trade sample please go to Middleton Foods Foodservice page
To see the current product information for this product visit Middletons GF Bread Mix
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