ABB Logo for webpage print only

Recipes-Gluten free oven baking

Tips for use of Gluten Free Baking Bread Machines and in the Oven

It has been our experience that the vast majority of gluten free bread-mixes available through the supermarkets are less than ideal for use by a home bread baker or for use in a bread-machine. In addition there is a lack of accurate directions and little assistance provided to the consumer.

The following tips are provided to assist you in gluten free baking both in a bread machine and also in the oven. Be aware that the proportioning needed for oven baking can vary from those needed for a bread machine.

Just as real estate agents will tell you that the three most important things to consider when buying a property are "location, location and location", the most important thing in gluten free baking are texture, texture and texture.

The texture of your dough is critical to the texture and volume of your loaf or product. The texture of your dough is determined by how much water you gave to a measured amount of flour. This is far more critical in gluten free baking than it ever was in the wheat loaves you may have baked.

Half a tablespoon of water can make the difference between an outstanding and delicious loaf and a disappointment.

At ALL ABOUT BREAD we test each blend in a variety of machines to establish the quantities required for the optimum loaf. Although the water absorption may vary very slightly with the weather, your adherence to the directions is critical for the production of a good loaf.

Water Quality and Quantity

Be aware that the quantity of water used may vary with the quality of water used. Hence the tests that we conduct using Perth Metropolitan Water supply may require a greater or lesser quantity to achieve the same dough texture when using rain water, bore water or scheme water elsewhere in Australia Gluten Free mixes are more sensitive to water proportioning than wheat flour doughs. Your proportioning of water is critical.

Mixing Process

The mixing process (in a bread machine) also differs considerably from that used for wheat flours. The mixing and kneading process of the bread-machines is essentially designed for wheat flours.

Gluten Free products are far more likely to have the kneading blade push some of the mixture high up the pan where it remains, largely unmixed, until the dough rises. It is important to keep an eye on the dough during the mixing cycle to ensure the mixture reaches a smooth texture throughout.

As the "kneading" action by the machine is really performing a mixing function with gluten free (rather than kneading to develop gluten) the "rapid" program of most machines is quite suitable for these breads.

The texture of the mixture is the best indication of the consistency of your loaf.

Follow the label

The labels of our Gluten Free products will tell you not only the quantities that are recommended, but also provide you with information on the consistency required to produce the best loaf.

For gluten free mixes the consistency should be batter-like. Add or cut back on water accordingly. Ideally this should be thinner than a cake mixture, but thicker than a pan-cake batter.

To have it the consistency of "wet tooth-paste" is a reasonable description.

Control the Texture

If the dough, or batter, is too stiff, the loaf will struggle to rise to full volume and be more "cake like" in appearance and texture. If the mix is too wet and sticky it will rise too far and the texture will be coarse and have holes that are larger than they should be.

Regular users of these mixes recognize the ideal texture and are able to add in other ingredients, knowing that you simply adjust the water level to always bring the dough back to the ideal consistency for the perfect result.

The proportioning of water with gluten free bread-mix is even more critical when using a machine than when finishing the loaf in your oven.

Note that the water/breadmix proportions for baking in a bread machine and an oven are not the same

Select the Right Program

When dealing with product that are yeast free as well as gluten free it is important to select the right bread-machine program.

Yeast Free products should be used on the "Yeast Free" cycle if your machine has one or alternately on the "cake" cycle.

Amaizing Bread needs this cycles as it is gluten free, dairy free and yeast free. Should your machine not have those particular cycles it may still be possible, (depending upon which machine) to manually intervene.

When using All About Bread "Gluten Free Sandwich Bread (which requires yeast) take particular note of the label directions in as far as the bread-machine cycle to be used, the temperature of the water and the order in which the ingredients should be loaded regardless of bread machine manufacturers directions.

Gluten Free Sandwich Bread has a small amount of Egg White and produces a light fluffy loaf which many people suffering coeliac disease find as a delightful change to the many "cake-like" products that masquerade as gluten free breads.

The batter texture is the determinant of the texture of the bread.

Too much water will make the loaf too light and airy with the possibility of oversize holes in the texture.

Too little water will make the batter too stiff and restrict the rising action of the yeast. This will result in a stunted loaf splitting at the top.

Gluten Free Fibre

Many Gluten Free diets and products are deficient in the dietary fibre levels.

All About Bread have a great product called Hi-Maize

This product is gluten-free, lifts the fibre levels quite markedly. It ensures that you are able to attain dietary fibre levels that are sufficiently high to assist in the prevention of bowel cancer.

Hi Maize is a digestive resistant starch which doesn't change the taste or texture of the bread but invisibly lifts the fibre content considerably as well as lowering the glycaemic index.

Hi Maize is an Australian product that has submitted health claims which have been approved by Food Standards Australia New Zealand (FSANZ). You can also use it with other products such gluten free breakfast cereals, drinks and baked goods, and it will provide the fibre that is missing from many gluten-free diets.

If you require assistance or advice regarding any of our products you are welcome to call All About Bread for assistance or alternately email to help@allaboutbread.com.au

Gluten Free Oven Baking

Baking Gluten Free breads in the oven gives a more reliable end product without wastage from the bread paddle. It takes very little time to make two loaves. 5 minutes mixing, 45 minutes rising, 30 minutes baking. Quickly mix whilst preparing dinner, Proof during dinner and bake after dinner.

The texture of gluten free bread depends upon the proportioning of water in the mix. Large holes in the bread means you have too much water. A dense "cake-like" texture means the bread has too little water.

It is important to note that the proportioning of water/bread mix when baking in an oven can differ from that used when baking in a bread machine.

Both Amaizing Bread mix and Gluten Free Sandwich Bread should resemble toothpaste in consistency.

Gluten Free Sandwich Bread

Gluten Free Sandwich Bread (Bread Machine)

Simply follow the instructions and quantities on the label. Select Rapid program and allow to proceed. (The rapid program on most machines is approximately 2 hours)

Oven Baking Gluten Free Sandwich Bread

All About Bread Gluten Free Sandwich Bread is a bread mix with excellent rising characteristics for a well textured and pleasant tasting loaf. Unlike most other gluten free bread mixes, this one has no difficulty in rising above the loaf pan in a machine towards the lid to provide a full volume gluten free loaf.

Gluten Free Sandwich Bread contains Maize Flour, Rice Flour, Tapioca Starch, Soy Protein, Egg White, Rice Bran, Guar Gum, Stabiliser, Emulsifier, Enzyme

Small Loaf

285 ml warm water
17ml oil (approx. 1 Tble)
350g GF Sandwich Breadmix
3/4 teaspoons instant yeast

Large Loaf

420 ml warm water
25ml oil
500g GF Sandwich Breadmix
1-1/2 teaspoons instant yeast

Beat in electric mixer for one minute on low speed. Scrape down. Continue to beat on medium speed for 3 minutes. Spoon mixture into greased 680g black bread tin. Place in a warm spot and allow to rise to the top of the tin (approx one hour). Bake at 210ºC for 30 minutes

Gluten Free Pizza

Spread the mixture onto two pizza trays and parbake at 220deg for approximately eight (8) minutes. Remove from oven and cool slightly. Spread with tomato paste and selected toppings. Return to the oven and bake until the cheese is bubbling approx ten (10) minutes.

Gluten Free Bread Oven Baking

Baking gluten free breads in the oven gives a more reliable end product without wastage. It takes very little time to make two loaves.

GF Soft Bread*GF Soft Bread*Amaizing Bread
Small Loaf
285 ml warm water
17ml oil (approx. 1 Tble)
350g GF Soft Breadmix
3/4 teaspoons instant yeast
Large Loaf
420 ml warm water
25ml oil
500g GF Soft Breadmix
1-1/2 teaspoons instant yeast
420ml. warm water
500g Amaizing breadmix

Electric Mixer: Beat in electric mixer for one minute on low speed. Scrape down. Continue to beat on medium speed for 3 minutes.
Thermomix: Load Thermomix and set on reverse for 1 minute speed 3. Spoon mixture into greased 680g black bread tin.
Place in a warm spot until risen ¾ up the tin
*note: GF Soft Bread allow to rise to the top of the tin (approx one hour)
Bake at 210ºC for 30 minutes.

The texture of gluten free bread depends on the amount of water in the mix. Large open holes in the bread means you have too much water A dense bread has too little water. The Amaizing bread mix should resemble toothpaste in consistency. It may take several loaves before you get the correct amount of water for the density of bread to your liking

Sesame or poppy seeds can be sprinkled on top.
Four seed mix can be added to mixture when mixing – allow 10-20ml more water.
Herbs, sundried tomatoes and other flavourings can be added.
Fruit bread can be made with the addition of 1 tablespoon sugar plus ½ cup dried mixed fruit and spices.
1 cup mashed potato, pumpkin, sweet potato can add flavor and fibre. It is necessary to adjust the quantity of water to compensate.
Rice bran and psyllium husks will increase the fibre content.