Easy Bakers Gluten Free Meals & Grains Mix 4 x 1kg Carton

Specifically formulated to produce top quality baked goods without the use of wheaten flour, dairy products or yeast. It is so versatile it can easily substitute for wheaten grain premix in most bakery applications. One of it's special features is that it carries a variety of gluten free meals and grains, for added texture, nutrition and taste. Bread rises perfectly, stays fresh for days, makes sandwiches, toast, etc. Use a frypan or bread tin to make bread wraps, crumpets, dinner rolls, pizza bases and much more. NEW reduced salt formula Real baking performance, appearance and flavour of multigrain bakery products without the use of wheaten flour.Our Easy Bakers Specialty Mix has been specially formulated to produce top quality savoury and sweet baked goods without the use of wheaten flour, gluten, dairy product or yeast. It has a variety of gluten free flours and grains for added nutrition, texture and flavour. Make sandwiches, toast, pizza in the oven or frypan.

BASIC BREAD METHOD

1. Measure 380 ml of drinking quality water that is between 15 – 20 ⁰C. Using a whisk or beater, gently combine one 500 g pack of Laucke Easy Bakers Specialty Mix with the water for 30 seconds.
2. Scrape down sides of bowl and continue mixing at medium speed for one or two minutes so as to form a smooth batter.
3. Pour the batter into a well greased bread pan. To provide space for the batter to rise, the pan should not be more than half full.
4. Place bread pan in a warm location, free from draughts, for 25 to 30 minutes or until batter is within 5 mm of the top of the pan.  The mixture should almost double in size.
5. Bake in a pre heated oven, conventional 215 ⁰C, fan forced 195 ⁰C, for approximately 35 minutes until golden brown.

 

PIZZA

Makes 1 large 28 cm pizza. Combine 150 ml water and 175 g Easy Bakers Specialty Mix until smooth. Spread the batter on to a greased 28 cm pizza pan. Allow to rise in a warm place for 5 to 10 minutes. Bake at the bottom of a preheated oven (conventional 230 ⁰C / fan forced 210 ⁰C) for 10 minutes (the base will shrink slightly from the sides of the pan). Remove and allow to cool slightly. Turn base over and top with your favourite ingredients before returning to the oven, toward the top, until baked to your liking.

 

WRAPS

Makes approx 5 wraps.

Combine 250 ml Water and 200 g Easy Bakers Speciality Mix until smooth. Heat a skillet or fry pan over low to medium heat, grease lightly. Pour approximately 1/3 cup of batter into the skillet or pan and spread thinly to cover the base. Once the batter has finished bubbling and the bottom turns golden brown, turn over and fry the other side. Cover and allow to cool. Once cool use as a ‘flat bread’ to ‘wrap’ your favourite meats and vegetables.

TIPS FOR PERFECT BREAD

Each 500 g pack suits 1 x 1800 ml bread pan.   For best results use the Professional Bread Pan, available from Laucke Flour Mills.

Allow to cool completely before cutting to prevent it sticking to your knife.  

Store baked product in a plastic bag or air tight container to prevent undue drying.

Don’t limit yourself to basic bread varieties, add your favourite ingredients – fruit, seeds, nuts. Easy Bakers Specialty Mix has been formulated with versatility in mind.

Bread Rolls can be made using a muffin pan instead of a bread pan.

If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.