Gluten Free White Hi Top - using Laucke Yeast Raised Gluten Free Bread Mix
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 500 g | Laucke Yeast Raised Gluten Free Bread Mix | 1 packet |
| 350 ml | Water 30°C | 1½ cups |
| 6 g | Yeast | 1 Sachet |
Method
Preheat oven to 220°C.
Prepare ingredients: A water temperature of 30 °C will normally provide an acceptable batter temperature. Blend Laucke Gluten Free Bread Mix and Yeast in a large bowl. Add warm water and mix (2-3 minutes) to form a batter of approximately 28°C-30 °C.
Pour/scrape into an oiled 2 litre bread tin and cover with a damp cloth. Allow to rise in a warm place, free from draughts, until about 1 cm from the top (about 50 minutes).
Bake in a preheated oven (conventional 220 °C / Fan Forced 200 °C) for 25-30 minutes or until golden brown. Loaf is baked if it sounds hollow when tapped.
Helpful Hints
- For best results, spray lightly with water before placing in oven.
