To bake a soft and airy gluten-free loaf, simply combine the Sun & Seed Organic Bread Mix with water, salt and olive oil. Let the dough rise for one hour then bake until golden. This gluten-free bread mix from a British brand requires no kneading and works beautifully for focaccia or flatbreads.
This gluten-free focaccia and bread mix delivers the kind of texture people miss most: soft, airy crumb, gentle chew and a golden, flavourful crust. Designed to bake beautifully without kneading or shaping, it produces a focaccia that feels generous, springy and deeply satisfying - the opposite of dense or crumbly gluten-free bread.
The mix comes together quickly as a smooth batter and bakes into a fragrant, well-structured loaf or tray focaccia. Subtle savoury notes from herbs and sun-dried tomatoes add depth and aroma, making it delicious on its own and even better with toppings. Slice it warm, dip it generously, or use it as a base for sandwiches and sharing boards.
Whether you bake it as classic focaccia, a loaf or flatbread, this mix delivers consistent results and real bread character - soft inside, lightly crisp at the edges, and full of flavour from the first bite.
Why You'll Love It
Ingredients:
Sorghum flour, potato starch, tapioca starch, rice flour, psyllium husk, dried yeast (in a sachet).
From organic agriculture.
Advisory Information:
ALLERGY ADVICE: May contain traces of TREE NUTS and SESAME SEEDS.
Directions:
HOW TO USE THE BREAD MIX
Pour the bread mix and the contents of the yeast sachet into a large bowl. (300g of mix will make 1 loaf).
Add 300 millilitres of lukewarm water, 1 teaspoon of sea salt, and 2 tablespoons of extra virgin olive oil.
Cover the bowl with a tea towel and let it rest in a warm place (ideally 25°C) for 1 hour.
Once the dough has doubled in size, transfer it to a baking tray lined with lightly oiled parchment paper.
Lightly massage the top of the dough with a drizzle of water.
Preheat a fan oven to 230°C and bake for 35-40minutes. The bread is done when the base is firm and sounds hollow when tapped.
Remove the bread from the tray and let it cool on a wire rack for at least 30 minutes before slicing.
Enjoy your freshly baked loaf!
Nutritional Information
Average Values Per 100g:
| Energy | 1009kJ / 336kcal |
| Fat | 0.8g |
| - of which Saturates | 0.1g |
| Carbohydrates | 74g |
| - of which Sugars | 0.8g |
| Protein | 6.3g |
| Salt | 0.03g |
| Fibre | 0.03g |
