Recipes

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

  1. Preheat oven to 220°C. 

  2. 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.

  3. 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).

  4. 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.

  • Gluten Free Recipes
  • Bake for 35 minutes
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