In addition to the gluten free bread mix you will need the following ingredients to make a vegan and gluten free loaf of bread:
7g Allinson dried Easy Bake yeast
2 tbsp vegetable oil (I use olive oil)
1 tbsp sugar (honey, maple syrup, rice syrup etc) – optional but affects flavour
1 tsp cider vinegar or lemon juice
530g warm water (it’s best to weigh this, rather than use a measuring jug because it needs to be accurate)
Watch the video…These may look complicated but it’s to ensure you get perfect results.
In reality all you have to do is stir your gluten free bread mix together with yeast, oil, sugar, vinegar and warm water, leave it to rise then bake it.
But I want you to get perfect results so here are the more detailed instructions that you can print out if you wish. The instructions are not printed on the packet.
Gluten Free Bread using the Free From Fairy bread mix
A simple recipe for gluten free vegan bread that uses the Free From Fairy's gluten free bread mix. A wholesome gluten free alternative to wholemeal bread.
- 1 packet Free From Fairy gluten free bread mix
- 7 g Dried yeast I recommend Allinson Easy Bake yeast
- 2 tbsp Olive oil you could use another vegetable oil. Plus extra for baking
- 1 tbsp Sugar you can use honey, maple syrup or coconut sugar for a refined sugar free version or omit all together for an entirely sugar free version
- 1 tsp Cider vinegar or lemon juice
- 530 g Water (warm) I use 130g boiling mixed with 400g cold to make the perfect temperature.
Switch your oven on then turn it off after 1-2 minutes (you want it just warm) leaving the door shut. This gives you the perfect environment for the yeast to rise the bread.
Prepare a 2lb loaf tin by rubbing oil all around the tin and then liberally sprinkling it with gluten free flour to coat. (I recommend this tin. If you buy using this link I get a small percentage of the sale price while you pay the same amount - thanks). If you want to make a 1lb loaf, half the mixture and additional ingredients and cook as below.
Put the mix into a large bowl with 7g Allinson's dried easy bake yeast. Stir well.
Add 1 tbsp sugar (or honey/maple syrup), 2 tablespoons vegetable oil, 1 tsp vinegar or lemon juice and 530g warm water (130g boiling water mixed with 400g cold water).
Stir until thoroughly combined and dough like, then scrape into your prepared tin.
With wet hands or a spatula push the dough into the tin.
Cover with a wet (non-fluffy)T-towel and place the loaf into your warmed oven, leaving it for 20 minutes to rise - it should reach the top of your tin.
After 20 minutes, remove the loaf from the oven, place a baking tray on the bottom shelf and switch the oven to 220 degrees C (200 degrees fan/gas mark 7).
After 10 minutes, remove the wet T-towel, sprinkle with water then place the loaf in the hot oven. Pour one cup of boiling water into the tray in the bottom of the oven (be careful!) and shut the door.
After 20 minutes turn the oven down to 200 degrees C (180 fan/gas mark 6) and bake for a further 40 minutes. For a 1 lb loaf cook for a further 25 minutes instead of 40 minutes.
Leave the loaf to cool in the tin for 5 minutes before carefully removing it and leaving it to cool on a wire rack on one side.
Be gentle when cutting the loaf (especially when still warm) because it is very soft and moist and it will stick together if you squash it!
What are the gluten free bread mix ingredients?
Teff flour, sorghum flour, tapioca starch, buckwheat flour, potato flour, psyllium, flax seeds, salt, bicarbonate of soda
What is the nutritional data?
How do I store the gluten free bread mix?
The mix should be stored in a cool, dry place. It has a shelf life of 12 months (current batch is best before January 2021). I have chosen at this point not to add the yeast into the mix because this will reduce the shelf life; something I didn’t want to do while I test the demand for it.
Is it really gluten free?
It is very important to me that anything I create is completely gluten free with no trace of contamination. For this reason the gluten free bread mix is manufactured in a totally gluten free facility and every ingredient is gluten free.
Why do I have to add sugar? Why not include it in the mix?
I decided not to include the sugar in the mix to give people the option of what type of sweetener (if any) they wanted to add. This way, those on a refined sugar free diet can still eat this bread by using coconut sugar, maple syrup, honey or rice syrup. Equally, the bread can be made without sugar for sugar free bread. It just alters the taste slightly and as there is a lot of sugar in bread you may miss it. You do not need the sugar to create a good loaf of bread though.
Does it matter what yeast I add?
I recommend using the dried Allinson Easy Bake yeast because it is both gluten free and works well in the recipe. I have tested the bread with Allinson Dried Active yeast and it still works but it needs longer to rise. I haven’t tried using fresh yeast.
How long will the baked bread last for?
Once baked the bread will be fresh for at least 3 days if stored in an air tight container or wrapped well. After this I recommend toasting it. Alternatively you can slice it and freeze it once cooled.
Is the packaging recyclable?
Yes, the flour packets are made from paper so please recycle them.
How much is the postage?
£2.99 flat rate for orders up to £25 to all UK mainland addresses.
Orders below £10 excluding shipping are sent by Royal Mail second class.
Any orders above £10 excluding shipping are sent Royal Mail first class.
Orders over £25 get free delivery.
How quickly do you fulfil orders?
Orders placed before 2pm will be sent the same day Monday – Friday.
Those placed after 2pm on a Friday or over a weekend will be sent out on the following Monday.
Can you deliver outside the UK?
Yes I can deliver to Europe but not beyond. If you would like a quote please get in touch with me via the contact page here.