Gluten & Dairy Free White Bread Mix 340g

£2.50  1700g

  • Gluten & Dairy Free White Bread Mix 340g
  • Gluten free white bread sandwich
  • Dairy Free Focaccia
  • Great Taste Award Winner 2015

This product is currently sold out.

  • Description
  • Nutritional Information
  • Ingredients
  • Instructions
  • Who doesn’t love the smell of freshly baked bread?

    Our brilliant White Bread Mix makes a delicious loaf of oven baked bread. Nothing beats the taste of freshly baked bread and ours comes complete with a wonderfully thick crunchy crust and soft interior. What's more, it's deliciously Gluten and Dairy Free. 

    Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

    Good to know

  •  Typical Values (prepared as directed)
    Per 100g 
    Per 45g*
    - of which saturates
    Carbohydrate 45.9g
    - of which sugars 1.5g
    Fibre 3.6g 1.6g
    Protein 3.7g 1.7g
    Salt 0.82g 0.37g

     *Baked bread, as prepared, 1/12th loaf.

  • Ingredients:
    Rice Flour, Potato Starch, Sugar, Stabiliser (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Dried Yeast, Rice Bran, Salt, Psyllium Fibre, Flour Treatment Agent (Ascorbic Acid)

    Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.

    CUK: GB-057-002

  • This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf.

    To Oven Bake:
    You'll need:

    • 1 x 340g Delicious Alchemy White Bread Mix
    • 2 tbsp (15g) sunflower oil
    • 325ml of tepid water

    This mix cooks from cold, so there’s no need to pre heat the oven.
    Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

    Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.

    Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.

    Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

    See the bread maker recipe

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