Enjoy fresh homemade gluten-free bread with Freee Gluten Free White Bread Mix. This easy mix needs only water and oil for a versatile British bake.
Lactose Free, Vegetarian, Gluten Free
It can be difficult to find the right foods for a special diet, and bread has been one of the biggest challenges on my journey of gluten free discovery. After countless bakes in my kitchen this White Bread Mix was born and now everyone can make a fresh, home-made loaf in just a few easy steps! Use any type of oil in this recipe and add a little salt if you wish. You can freeze the bread whole or sliced and toast it straight from frozen. Clare Founder. Freee
Country of origin: United Kingdom
| Typical Values | Per 100g |
| Energy | 1405kJ / 331kcal |
| Fat | 0.8g |
| - of which saturates | 0.1g |
| Carbohydrate | 76g |
| - of which sugars | 1.4g |
| Fibre | 3.3g |
| Protein | 3.0g |
| Salt | 1.03g |
Preparation and Usage: Always cook flour before consumption. Top tips: This mix requires a sticky dough and does not need extra flour. If you slice and freeze a loaf, it can be toasted from frozen.
Package type: Box
Recycling information: Bag - Recycle with bags at large supermarket - Don't recycle at home; Box - Recycle
Other Information: Full Product Name: Gluten Free White Bread Mix. Storage: Best before: see bottom of pack. Store in a cool, dry place. Additional Information: Crossed Grain Symbol© - GB-173-062, CUK-G-017
Ingredients: Potato Starch, Tapioca Starch, Chickpea Flour, Rice Flour, Maize Flour, Sugar, Yeast, Salt, Psyllium Husk Powder, Thickener (Xanthan Gum), Vinegar Powder (Spirit Vinegar, Maltodextrin)
Allergen Information: Free From Cereals Containing Gluten
Dietary Information: Gluten free; Kosher; Suitable for Vegans
Brand: Freee
Recipes
Oven baked white loaf: Oven 220°C, Fan 200°C, 425°F, Gas 7. Preheat oven, bake for 50-55 minutes. 500g Freee white bread mix, 400ml Tepid water, 3 Tbsp oil, 900g/2lb Oiled loaf tin. 1. Put the bread mix, water and 2 spoons of oil into a large bowl, mix vigorously into a smooth batter. 2. Drizzle the last spoon of oil over the batter, turn it with a spatula then tip it into an oiled tin. 3. Cover with an inverted bowl, leave in a warm place to rise, for about 45-90 minutes, then bake in preheated oven. 4. Cool gluten free bread completely before slicing.
Bread machine white loaf: Program basic rapid/gluten free program or equivalent crust option, dark. 500g Freee white bread mix, 400ml Tepid water, 3 Tbsp oil. 1. Put the water and oil into the machine pan and tip the bread mix on top. 2. Lock the pan into position, close the lid and start the program. 3. When cooked, remove the mixer paddle from the bottom of the loaf. 4. Cool gluten free bread completely before slicing.
Air fryer white loaf: Temperature 200°C, 425°F. Preheat for 3 minutes, bake for 30 minutes. 500g Freee white bread mix, 400ml Tepid water, 3 tbsp Oil, 900g/2lb oiled loaf tin. 1. Put the bread mix, water and two spoons of the oil into a large bowl, mix vigorously into a smooth batter then add the last spoon of oil, turn the mix using a spatula and tip it into the oiled tin. 2. Select the temperature and run the air fryer for 3 minutes. 3. Put the loaf into the air fryer for 40 minutes to rise. 4. Set the temperature again and bake. 5. Cool gluten free bread completely before slicing.
