Ingredients: Goodness Me- Gluten Free White bread mix 1 t sugar 3/4 cup of warm water 2 t dried active yeast* 1 dessertspoon honey 1/3 cup oil 3 eggs 2 cup warm water
1. In a 500 ml jug or bowl dissolve sugar in warm water. Sprinkle dried yeast over the top, and leave to activate and bubble (it should fill the jug to 3/4 full) 2. Meanwhile, blend together honey with oil 3. Add water and stir in 3 beaten eggs. 4. Into a large bowl put the Goodness Me- Gluten Free White bread mix. 5. Make a well in the centre 6. Add both jugs of wet ingredients to the Goodness Me- Gluten Free White bread mix, stirring together until it becomes elastic. Beating well will improve the dough 7. Divide evenly into two 200 x 130 x 85mm tins or the jumbo tin. Ensure dough is well distributed into the corners. 8. Using a dampened spatula smooth over the top and leave to rise in a warm place. (Fan oven on 40ºC works well) to rise until dough reaches 1 cm from the top of the tin. 9. Remove tins gently, and turn oven on to 210ºC fan bake and when up to temperature, bake 45 minutes. 10. Turn out of tins onto cake rack to cool. Slice your delicious Goodness Me-Gluten Free bread when cooled.
Detailed recipe for novice bakers.
1. Turn oven on to 40ºC fan bake. Boil kettle of water. 2. Oil two 200 x 130 x 85mm loaf tins if you are using the smaller tins 3. In a 500 ml jug or bowl place 1 teaspoon sugar. Pour over 1/4 cup of boiling water and stir to dissolve sugar. 4. Using the same measure, add 2 more 1/4 cups of cold water. 5. Sprinkle into the jug of water 2 teaspoons plain yeast granules. Leave to activate and bubble (it should near the top of the jug) 6. Measure 1 cup of still hot water from the kettle (don't boil it again) into a 1 litre jug or bowl. Dissolve into this 1 dessertspoon of honey. 7. Add a further 1 cup of cold water. 8. Add to this 1/3 cup vegetable oil. 9. Break into the jug 3 eggs. Blend together using a stab blender or beat together with an eggbeater or fork. 10. In large bowl put the Goodness Me- Gluten Free White bread mix. 11. Make a well in the centre of the dry mix. 12. When yeast is bubbly and nearing the top of the jug, add both jugs of wet ingredients to the Goodness Me- Gluten Free bread mix, stirring together until it becomes elastic. (The dough progresses from being sloppy, and thickens as the gum is activated when all is well mixed together. Don't panic if it looks lumpy at first this will mix out). Be careful to mix right to the bottom of the bowl. Beat until smooth. A few minutes with a hand held beater using dough hooks or a cake mixer using the baking attachment will improve your loaf texture. 11. Divide evenly into the two loaf tins, or the single jumbo tin. Ensure dough is well distributed into the corners. 13. Using a dampened spatula smooth over the top to form a rounded shape. Place the loaf tins in the warm oven. 14. Leave to rise until dough reaches 1 cm from the top of the tin. Approximately 30-40 minutes. 15. Remove tins gently, and place on an insulated surface such as a wooden cutting board, place mat or the like, so that the warm loaf doesn't get chilled from the cold surface. 16. Turn oven on to 200ºC fan bake and when up to temperature, bake loaves for 45 minutes. 17. Remove from oven and turn out of tins onto cake rack to cool. 18. Turn oven off. 19. Slice your delicious Goodness Me-Gluten Free bread when cooled. 20. Enjoy with your favourite toppings.
Ingredients: Goodness Me- Gluten Free Maxigrain bread mix. 1 t sugar 3/4 cup of warm water 2 t dried active yeast* 1 dessertspoon molasses 1/3 cup oil 2 cups of warm water 3 eggs
1. In a 500 ml jug or bowl dissolve the sugar in the warm water. Sprinkle the yeast granules over the top, and leave to activate and bubble (it should 3/4 fill the jug) 2. Meanwhile, blend together the molasses and oil along with the second measure of water, and stir in 3 beaten eggs. 3. In large bowl put the Goodness Me- Gluten Free bread mix. (If you wish add your favourite freshly chopped nuts at this point to make a special occasion bread.) 4. Make a well in the centre 5. Add both jugs of wet ingredients to the Goodness Me - Gluten Free Maxigrain bread mix, stirring together until it becomes elastic. Beating well will improve the dough 6. Divide evenly into two 200 x 130 x 85mm tins or the jumbo tin. Ensure dough is well distributed into the corners. 7. Using a dampened spatula smooth over the top and leave to rise in a warm place. (Fan oven on 40ºC works well) to rise until dough is 1cm from the top of the tin. 8. Remove tins gently, and turn oven on to 210ºC fan bake and when up to temperature, bake 45 minutes. 9. Turn bread out of tins onto cake rack to cool. Slice your delicious Goodness Me - Gluten Free bread when cooled.
Detailed recipe for novice bakers.
1. Turn oven on to 40ºC fan bake. Boil kettle of water. 2. Oil two 200 x 130 x 85mm loaf tins if you are using the smaller tins 3. In a 500 ml jug or bowl place 1 teaspoon sugar. Pour over 1/4 cup of boiling water and stir to dissolve sugar. 4. Using the same measure, add 2 more 1/4 cups of cold water. 5. Sprinkle into the jug of water 2 teaspoons plain yeast granules. Leave to activate and bubble (it should 3/4 fill the jug) 6. Measure 1 cup of still hot water from the kettle (don't boil it again) into a 1 litre jug or bowl. Dissolve into this 1 dessertspoon of molasses. 7. Add a further 1 cup of cold water. 8. Add to this 1/3 cup vegetable oil. 9. Break into the jug 3 eggs. Blend together using a stab blender or beat together with an eggbeater or fork. 10. In large bowl put the Goodness Me- Gluten Free Wholesome Brown bread mix. (If you wish add your favourite freshly chopped nuts at this point to make a special occasion bread.) 10. Make a well in the centre of the dry mix. 11. When yeast is bubbly and nearing the top of the jug, add both jugs of wet ingredients to the Goodness Me- Gluten Free Maxigrain bread mix, stirring together until it becomes elastic. (The dough progresses from being sloppy, and thickens as the gum is activated when all is well mixed together; don't panic if it looks lumpy at first this will mix out.) Be careful to mix right to the bottom of the bowl. Beat until smooth. A few minutes with a hand held beater using dough hooks or a cake mixer using the baking attachment will improve your loaf. 11. Divide evenly into the two loaf tins, or the single jumbo tin. Ensure dough is well distributed into the corners. 12. Using a dampened spatula smooth over the top to form a rounded shape. Place the loaf tin(s) in the warm oven. 13. Leave to rise until dough reaches 1cm from the top of the tin. Approximately 30-40 minutes. 14. Remove tins gently, and place on an insulated surface such as a wooden cutting board, place mat or the like, so that the warm loaf doesn't get chilled from the cold surface. 15. Turn oven on to 210ºC fan bake and when up to temperature, bake loaves for 45 minutes. 16. Remove from oven and turn out of tins onto cake rack to cool. 17. Turn oven off. 18. Slice your delicious Goodness Me - Gluten Free bread when cooled. 19. Enjoy with your favourite toppings.
Ingredients: Goodness Me- Gluten Free Poppyseed Bread mix 1 t sugar 3/4 cup of warm water 2 t dried active yeast* 1 T honey 1/3 cup oil 3 eggs 2 cups warm water
1. In a 500 ml jug or bowl dissolve sugar in warm water Sprinkle dried yeast over the top, and leave to activate and bubble (it should 3/4 fill the jug) 2. Meanwhile, in another jug combine together honey with oil. 3. Add in 2 cups of warm water (for a nice flavour boost replace some of the liquid with the juice of 1 orange) 4. Stir in 3 beaten eggs. 5. In large bowl put the Poppyseed bread mix. (Add the zest of 1 orange for extra flavour). 6. Make a well in the centre 7. Add both jugs of wet ingredients to the Poppyseed bread mix, stirring together until it becomes elastic. Beating well will improve the dough 8. Divide evenly into two 200 x 130 x 85mm tins or the jumbo tin. Ensure dough is well distributed into the corners. 9. Using a dampened spatula smooth over the top and leave to rise in a warm place. (Fan oven on 40ºC works well) to rise until dough reaches 1cm from the top of the tin. 10. Remove tins gently, and turn oven on to 210ºC fan bake and when up to temperature, bake for 45 minutes. 11. Turn out of tins onto cake rack. Slice your delicious Goodness Me - Gluten Free bread when cooled.
Detailed recipe for novice bakers.
1. Turn oven on to 40ºC fan bake. Boil kettle of water. 2. Oil two 200 x 130 x 85mm loaf tins if you are using the smaller tins 3. In a 500 ml jug or bowl place 1 teaspoon sugar then pour over 1/4 cup of boiling water stir to dissolve the sugar. 4. Using the same measure, add 2 more 1/4 cups of cold water. 5. Sprinkle into the jug of water 2 teaspoons plain yeast granules. Leave to activate and bubble (it should 3/4 fill the jug).
6. Measure 1 cup of still hot water from the kettle (don't boil it again) into a 1 litre jug or bowl. Dissolve into this 1 tablespoon of honey.
7. Add to this1 cup for cold water (or for a nice flavour boost use the juice of 1 orange and top up with cold water to equal 1 cup of liquid). If using an orange collect the zest also and put to one side.
8. Add to the liquids 1/3 cup vegetable oil. 9. Break into the jug 3 eggs. Blend together using a stab blender or beat together with an eggbeater or fork. 10. In a large bowl put the Poppyseed bread mix. 11. Add the orange zest collected earlier (if using), stir in and make a well in the centre of the mix. 12. When yeast is bubbly, add both jugs of wet ingredients to the Poppyseed bread mix, stirring together
until it becomes elastic.(The dough progresses from being sloppy, and thickens as the gum is activated when all is well mixed together; don't panic if it looks lumpy at first this will mix out.) Be careful to mix right to the bottom of the bowl. Beat until smooth. A few minutes with a hand held beater using dough hooks or a cake mixer using the baking attachment will improve your loaf texture. 13. Divide evenly into the two loaf tins, or the single jumbo tin. Ensure dough is well distributed into the corners. 14. Using a dampened spatula smooth over the top to form a rounded shape. Place the loaf tins in the warm oven. 15. Leave to rise until dough reaches 1cm from the top of the tin. Approximately 30-40 minutes. 16. Remove tins gently, and place on an insulated surface such as a wooden cutting board, place mat or the like, so that the warm loaf doesn't get chilled from the cold surface. 17. Turn oven on to 210ºC fan bake and when up to temperature, bake loaves for 45 minutes. 18. Remove from oven and turn bread out of the tins onto cake rack to cool. Turn oven off. 19. Slice your delicious Goodness Me - Gluten Free bread when cooled. 20. Enjoy with your favourite toppings.
Ingredients: Goodness Me- Gluten Free Exseedingly Good bread mix 1 t sugar 3/4 cup of warm water 2 t dried active yeast* 1 dessertspoon molasses 1/3 cup oil 3 eggs 2 cup warm water
1. In a 500 ml jug or bowl dissolve sugar in the warm water 2. Sprinkle 2 teaspoons dried yeast over the top, and leave to activate and bubble (it should 3/4 fill the jug) 3. Meanwhile, blend together the molasses and oil along with the second measure of water, then stir in 3 beaten eggs. In large bowl put the Exseedingly Good bread mix. 4. Make a well in the centre 5. Add both jugs of wet ingredients to the Exseedingly Good bread mix, stirring together until it becomes elastic. Beating well will improve the dough 6. Divide evenly into two 200 x 130 x 85mm tins or the jumbo tin. Ensure dough is well distributed into the corners. 7. Using a dampened spatula smooth over making a rounded top and leave to rise in a warm place. (Fan oven on 40ºC works well) to rise until dough is 1cm from the top of the tin. 8. Remove loaf gently and turn oven on to 210ºC fan bake and when up to temperature, bake for 45 minutes.
9. Turn out of tins onto cake rack to cool. Slice delicious Goodness Me - Gluten Free bread when cooled.
Detailed recipe for novice bakers.
1. Turn oven on to 40ºC fan bake. Boil kettle of water. 2. Oil two 200 x 130 x 85mm loaf tins if you are using the smaller tins. 3. In a 500 ml jug or bowl place 1 teaspoon sugar, pour over 1/4 cup of boiling water and stir to dissolve sugar. 4. Using the same measure, add 2 more 1/4 cups of cold water. 5. Sprinkle into the jug of water 2 teaspoons plain yeast granules. Leave to activate and bubble (it should 3/4 fill the jug) 6. Measure 1 cup of still hot water from the kettle (don't boil it again) into a 1 litre jug or bowl. Dissolve into this 1 dessertspoon of molasses. 7. Add a further 1 cups of cold water. 8. Add to this 1/3 cup vegetable oil. 9. Break into the jug 3 eggs. Blend together using a stab blender or beat together with an eggbeater or fork. 10. In large bowl put the Exseedingly Good bread mix. 11. Make a well in the centre of the dry mix. 12. When yeast is bubbly and nearing the top of the jug, add both jugs of wet ingredients to the Goodness Me- Exseedingly Good bread mix, stirring together until it becomes elastic. (The dough progresses from being sloppy, and thickens as the gum is activated when all is well mixed together. Don't panic if this looks lumpy at first it will mix out). Be careful to mix right to the bottom of the bowl. Beat until smooth. A few minutes with a hand held beater using dough hooks or a cake mixer using the baking attachment will improve your loaf texture. 13. Divide evenly into the two loaf tins, or the single jumbo tin. Ensure dough is well distributed into the corners. 14. Using a dampened spatula smooth over the top to form a rounded shape. Place the loaf tins in the warm oven, about 40oC. 15. Leave to rise until dough reaches 1cm from the top of the tin. Approximately 30-40 minutes. 16. Remove tins gently, and place on an insulated surface such as a wooden cutting board, place mat or the like, so that the warm loaf doesn't get chilled from the cold surface. 17. Turn oven on to 210ºC fan bake and when up to temperature, bake loaves for 45 minutes. 18. Remove from oven and turn out of tins onto cake rack to cool. Turn oven off. 19. Slice your delicious Goodness Me - Gluten Free bread when cooled. 20. Enjoy with your favourite toppings.
Ingredients: Goodness Me- Gluten Free Spicy Fruit bread mix 1 t sugar 3/4 cup of warm water 2 t dried active yeast* 1 dessertspoon molasses 1/3 cup oil 3 eggs 2 cups warm water
1. In a 500 ml jug or bowl dissolve sugar and the first volume of warm water Sprinkle dried yeast over the top, and leave to activate and bubble (it should 3/4 fill the jug) 2. Meanwhile, blend together the molasses and oil 3. Add to this the second volume of water, and stir in 3 beaten eggs. 4. In a large bowl put the Spicy Fruit bread mix. (If you wish, add your favourite freshly chopped nuts at this point to make a special occasion bread.) 5. Make a well in the centre 6. Add both wet ingredient jugs to the Spicy Fruit bread mix, stirring together until it becomes elastic. Beating well will improve the dough 7. Divide evenly into two oiled 200 x 130 x 85mm tins or the jumbo tin. Ensure dough is well distributed into the corners. 8. Using a dampened spatula smooth over the top and leave to rise in a warm place. (Fan oven on 40ºC works well) to rise until dough reaches 1cm from the top of the tin. 9. Remove tins gently, and turn oven on to 210ºC , and when up to temperature, bake for 45 minutes. 10. Turn out of tin(s) onto cake rack and brush with sugar glaze if you wish, (1 T sugar +1T water heated in microwave for 30 seconds on High.) Note it will be very hot. 11. Slice your delicious Goodness Me - Gluten Free bread when cooled.
Detailed recipe for novice bakers.
1. Turn oven on to 40ºC fan bake. Boil kettle of water. 2. Oil two 200 x 130 x 85mm loaf tins if you are using the smaller tins. 3. In a 500 ml jug or bowl place 1 teaspoon sugar. Pour over 1/4 cup of boiling water and stir to dissolve sugar. 4. Using the same measure, add 2 more 1/4 cups of cold water. 5. Sprinkle into the jug of water 2 teaspoons plain yeast granules. Leave to activate and bubble (it should 3/4 fill your jug) 6. Measure 1 cup of still hot water from the kettle (don't boil it again) into a 1 litre jug or bowl. Dissolve into this 1 dessertspoon of molasses. 7. Add a further 1 cup of cold water. 8. Add to this 1/3 cup vegetable oil. 9. Break into the jug 3 eggs. Blend together using a stab blender or beat together with an eggbeater or fork. 12. In large bowl put the Spicy Fruit bread mix. (If you wish add your favourite freshly chopped nuts at this point to make a special occasion bread.). 10. Make a well in the centre of the dry mix. 11. When yeast is bubbly and nearing the top of the jug, add both jugs of wet ingredients to the Goodness Me - Gluten Free Spicy Fruit bread mix, stirring together until it becomes elastic. (The dough progresses from being sloppy, and thickens as the gum is activated when all is well mixed together. Don't panic if it looks lumpy at first as this will mix out.) Be careful to mix right to the bottom of the bowl. Beat until smooth. A few minutes with a hand held beater using dough hooks or a cake mixer using the baking attachment will improve your loaf texture. 12. Divide evenly into the two loaf tins, or the single jumbo tin. Ensure dough is well distributed into the corners. 13. Using a dampened spatula smooth over the top to form a rounded shape. Place the loaf tins in the warm oven. 14. Leave to rise until dough reaches 1cm from the top of the tin. Approximately 30-40 minutes. 15. Remove tins gently, and place on an insulated surface such as a wooden cutting board, place mat or the like, so that the warm loaf doesn't get chilled from the cold surface. 16. Turn oven on to 210ºC fan bake and when up to temperature, return loaves gently to the oven and bake for 45 minutes. 17. If you wish, make a sugar glaze for the top of the loaf by dissolving 1 T sugar in 1T water by microwaving on High for 30 seconds. This will be very hot! 18. Remove from oven and turn bread out of the tins onto cake rack to cool. Turn oven off. 19. While loaves are still hot from the oven, brush with sugar glaze 20. Slice your delicious Goodness Me - Gluten Free bread when cooled. 21. Enjoy with your favourite toppings.
Ingredients 1 packet of Goodness Me Bread Mix 1 teaspoon of Sugar 1 level teaspoon of Active Dried Yeast 1¼ cups of hot water 1½ cups of cold water 1/3 cup of vegetable oil 3 eggs 1 dessertspoon of Molasses
Method 1.Into a large bowl put the bread mix, sugar and yeast. 2.In a separate bowl first add the hot water (boiled hot from a kettle), into this put the Molasses and stir until dissolved. Add the cold water and then oil and eggs. Mix with a stab blender until well combined. 3.Add the wet ingredients to the dry ingredients and mix with a spoon or spatula until all the ingredients are well combined (like you would for a cake). 4.Spoon dough into bread pan, pressing down after each spoonful to eliminate any gaps or air bubbles. Make sure the mixing paddle is still upright and lock bread pan into place in the Breadmaker. 5.Select the correct cycle on your particular breadmaker. We tested this recipe in a Breville BBM300 machine. The gluten free cycle used was as follows: 1kg Loaf Size, Kneading Time Total: 20min, 1st Rise: 50min, Bake Time: 65min, Total Time: 2hr15min. Please select the cycle on your breadmaker that is closest to matching the above method. It is very important that you DO NOT select a cycle that has a "knock down" and 2nd Rise.
Please note that as with any baking there is always trial and error involved and we cannot guarantee results in any breadmaker. I would suggest you keep a close watch on your first attempt to bake a Goodness Me loaf in you machine as a variance in yeast could cause it to rise over the top of the bread pan making a very big mess!
*
Use only pure active yeast granules. Bread improver yeasts (found next to pure yeast in
most supermarkets) are NOT Gluten Free
