Gluten-free Bread Pre-mix
The first challenge of going gluten-free is finding breakfast alternatives.
With our gluten-free bread pre-mixes, you can easily make delicious, soft and moist allergy-friendly bread!
Say goodbye to hard and dry gluten-free bread!
Cook by baking or steaming
Simply follow our instructions on the packaging, you can make gluten-free and vegan bread with ease!
Allergy-friendly & Vegan
Our recipe is free of gluten, egg, dairy, soy and nuts. Also without corn. Suitable for those who have allergy or eczema.
Nutritious ingredients
Most gluten-free bread pre-mix only contains white rice and starchy ingredients which got little nutrients. In light of this, we incorporated nutritious grains, such as teff, quinoa and sorghum to our pre-mixes to make them truly healthy for your body.
No added sugar
Our bread pre-mix contains monk fruit sweetener with no added refined sugar.
Quinoa Bread Pre-mix
Quinoa bread has the taste of quinoa and best served with fruit jam. Pairs well also with dried fruits and nuts for richer flavor.
Can be cooked by steaming or baking. No bread machine required.
Teff Bread Pre-mix
Teff bread has a natural nutty and chestnut flavor and is best served with chocolate or hazelnut spreads! Pair well also with dried raisins and seeds for a richer flavor.
Can be cooked by steaming or baking. No bread machine required.
Baking tin
Due to the higher density of gluten-free bread, the volume of gluten-free bread will be half of that of wheat-based bread even they have the same weight. Baking tin of 10x10x10cm is recommended.
Testimonials
Not recommend to use with bread machine
Since gluten-free bread requires no kneading, we don't have to use the bread machine for kneading function.
Also, gluten-free dough appears to be more sticky and denser than wheat-based bread, the result may not be as good-looking if you make bread with the machine.
Tips for success
1. Use real sugar when you activate the yeast (e.g. cane sugar, coconut sugar, honey)
2. Use warm water when you activate the yeast and mix with the main dough.
3. Ferment the dough in a warm and moist environment. You may create your own proofer: without switching on the oven, place the baking tin inside (with the dough in it), and place a cup of hot water besides it, and close the door then wait!
4. Mix thoroughly in step 3: This step is crucial to create a beautiful network structure in the bread. If you have a standalone mixer, you may use medium speed and mix for 5 minutes. If you don't have a mixer, use your hand to mix rigorously for few minutes, so that you can incorporate enough amount of air.
5. You may add dried fruits, nut and seeds before pouring the mixture into the baking tin. Do not mix the batter anymore as it ferments.
Why is my gluten-free so flat?
1. Please check if the yeast you use is functioning well. It should have bubbles as you activate the yeast. If the yeast are dead and don't have any bubbles, even you put them into the main dough, it cannot become alive again.
2. If you confirmed the yeast is alright, please use a smaller baking tin. If your mold is larger than 10x10x10cm, you may need to use 2 packs of bread pre-mixes.
Please note that weather affects the time of fermentation. Please wait till the dough enlarged to almost double in size before you cook it.
Using warm water can help fermentation. The estimated fermentation time is around 40 minutes. Do not ferment more than 70 minutes or will be overproof.
How can I create the air-pockets (network structure) in the bread?
The step of mixing the batter is very crucial to create a beautiful network structure in the bread. If you have a standalone mixer, you may use medium speed and mix for 5 minutes. If you don't have a mixer, use your hand to mix rigorously for few minutes, so that you can incorporate enough amount of air.
Add dried fruits, nut and seeds before pouring the mixture into the baking tin. Do not mix the batter anymore as it ferments.