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Bread Mix (Gluten Free Goodies)


Home Bread Recipe – Without Breadmaker
NOTE: You can add an extra egg to this recipe without altering anything else.
This will produce aslightly firmer texture. Some prefer it this way, some don’t.
● Prep: 15 mins
● Cook: 1hr


  • 500G gfg Bread Mix
  • 2 tbsp dried active yeast (any kind with no bread improvers should be fine – check the label)
  • 3 size 7 eggs
  • 1tsp cider vinegar
  • 4 tbsp cooking oil
  • 400ml water


  1. Have ready a baking dish approximately 20 x 20cm and 5-7cm deep.

  2. Place the bread mix and dry yeast in a mixing bowl.

  3. Mix wet ingredients together ensuring the water is hot but not boiling, and add to the dry ingredients.

  4. Beat using a mixer for several minutes on medium speed. The mixture will be quite sticky, which is why you need to use a mixer rather than kneading it by hand. However, if you have a strong arm by hand is fine!

  5. Fold the mixture into the greased dish and cover with a large bowl or deep roasting dish to prevent air from crusting the dough surface.

  6. Proving should take about 2 hours in a warm environment.

  7. Bake in a preheated oven at 210 ‘c for 25 minutes.

  8. For best results, allow to cool, then slice.
    Freeze any which is not to be eaten on the same day. Simply thaw slices in the microwave as required.

Recipe Using Breadmaker

BAKING NOTE: The incubation temperature in the bread maker is critical to the success of the bread. Too low a temperature makes a dense bread, and too high may cause the bread to overflow the pan or be full of holes. Try cold tap water in summer, and water warmed to about blood temperature in winter (around 35oC)


  • 500g GFG Bread Mix

  • 3⁄4 tsp dried active yeast (any kind with
    no bread improvers should be fine –
    check the label)

  • 3 size 7 eggs

  • 1 tsp cider vinegar

  • 3 tbsp cooking oil

  • 400ml water


  1.  Place bread mix and
    yeast in a large bowl
    Mix together the eggs, cider vinegar, oil
    and 400ml water with a whisk.
  2. Add wet to dry ingredients and mix well.
  3. Transfer to the bread maker and select
    yeast bread, normal bake, dark crust.
    This usually takes about 3 hours.
  4. Check the bread after a few minutes
    mixing. If the surface looks rough or
    whorled, slowly add 20 to 30ml extra
    water as the mixing continues, until the
    surface looks smooth.
  5. At the end of baking you may want to
    darken the crust slightly – you can use
    the “bake only” function on some bread
    makers to add 15 to 20 minutes.
  6. Once done, take bread out of pan
    immediately and wrap in a clean tea
    towel to retain moisture. Allow to cool,
    then slice.
  7. Freeze any bread not eaten the same day.

    BREAD MAKER NOTE: The ‘delayed
    start” function on bread makers should
    not be used with gluten free breads. To
    have a fresh loaf ready for breakfast,
    make a loaf in the late evening so it
    comes out just before bedtime. Wrapped
    in a tea towel and left to cool, it is in
    good slicing condition in the morning.

     Recipe by Judy Mcdonald


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