Wheafree-Gluten Free Bread Mix (1kg)

Description
Gluten Free BREAD MIX 1Kg

Baking a gluten free bread at home is now possible without much hassle. Wheafree Bread Mix is milled from premium quality grains and is 100% gluten free. With the mixing and measuring part done by us, all you need to do is simply add a few more ingredients and follow the steps. Add your touch and try an assortment of gluten free bread at home. You can give the loaves any shape, add on to the dough some herbs, spices and garlic and roll it with toasted seeds (sesame, flax, pumpkin etc).

100% NATURAL AND HEALTHY GLUTEN FREE INGREDIENTS: Wheafree Bread Mix is a pure and wholesome blend of gluten free ingredients. The Bread Mix certified with ISO-22000:2005 and FSSAI licensed. This makes our Bread Mix suitable especially for those who are Celiac/gluten intolerant and also for those who simply love to eat gluten free.

BAKE FOUR 500G LOAVES: Using 250g of Wheafree Bread Mix, you can bake a 500g light-textured loaf with a crisp crust. With 1 kg of Bread Mix, we have provided you Dry Yeast and Xanthan Gum separately, divide them equally to bake four crusty loaves.

EASY TO BAKE: Wheafree Bread Mix has made baking a bread easily possible at home. All you need are some simple ingredients and follow the instruction printed on the box. Enjoy the perfect loaf with your family – freshly baked with butter, with your favourite sandwich filling, toasted for breakfast or as a delicious dinner roll.

SUITABLE FOR BOTH SWEET AND SAVOURY PREPARATIONS: With Wheafree Bread Mix you can bake a range of fresh bakery items and add a savoury or sweet touch to your dough. You can bake pizza base, garlic bread, banana bread, sweet buns, burgers etc with our Bread Mix.

FOR EGGLESS BREAD (WITH DOUBLE PROOFING)
1. In a bowl, add 1? tablespoon (20g) of powdered sugar, 1 tablespoon (13g) of dry yeast and ? cup (50ml) warm water. Stir and keep aside for 5-10 minutes.
2. In a separate bowl, take ? cup (90ml) of hot water and add 1? teaspoon (8g) of Xanthan gum. Blend it at high speed for 10 minutes until you get a gel – like appearance.
3. In the bowl of a mixer, add 1? cup (250grams) G.F. Bread Mix, ? teaspoon (3grams) of baking powder, blended Xanthan gum (made at step no-2), fermented yeast(made at step no-1), and mix well at slow speed.
4. To the above, add sparkling soda (70ml-120ml) in parts and knead for 10 minutes at high speed.
5. During this time, add 1? tablespoon (20g) of ghee/ refined oil and ?teaspoon (2.5ml) of white vinegar, to the above batter and mix well.
6. Dough consistency : Press the dough with a finger, if it springs back immediately and does not tear on pulling, no more kneading is required.
7. Now keep the dough in the oven (450 C) or cover it with a wet cloth and keep at a warm place
(450 C). Let the dough rise for 45 minutes.
8. After 45 minutes, again knead the dough at high speed for 5 minutes.
9. Grease your mould, scoop the dough into the mould and smooth the top surface using a spatula or with wet fingers. You will need to proof the dough in the mould for 2nd time for which repeat the step mentioned at Sr. No. 7.
10. Pre-heat oven at 1600 C and bake the bread for 35-40 minutes.
11. Insert a toothpick into the bread to see if the bread is baked properly.
12. Cool it down, slice and serve.

FOR BREAD (WITH EGG) Click here for Video
1. In a bowl, add 1? tablespoon (20g) of powdered sugar, 1 tablespoon (13g) of dry yeast and ? cup (50ml) warm water. Stir and keep aside for 5-10 minutes.
2. In a seperate bowl, take ? cup (90ml) of hot water and add 1? teaspoon (8g) of Xanthan gum. Blend it at high speed for 10 minutes until you get a gel – like appearance.
3. Whisk 2 eggs at high speed.
4. In the bowl of a mixer, add 1? cup (250g) G.F. Bread Mix, blended Xanthan gum (made at step no-2), fermented yeast (made at step no-1) and 2 whisked eggs. Mix well at slow speed.
5. Add 1? tablespoon (20g) of refined oil and ? teaspoon (2.5ml) of white vinegar to the above batter and knead it at high speed for 10-15 minutes.
6. Add a little water to the above so that you get the following dough consistency: Press the dough with a finger, if it springs back immediately and does not tear on pulling, no more kneading is required.
7. Now keep the dough in the oven (450 C) or cover it with a wet cloth and keep at a warm place
(450 C). Let the dough rise for 45 minutes.
8. Grease your mould, knead the dough thoroughly and scoop the dough into the mould. Smooth the top surface of the dough using a spatula or with wet fingers.
9. Pre-heat oven at 1600 C and bake the bread for 35-40 minutes.
10. Insert a toothpick into the bread to see if the bread is baked properly.
11. Cool it down, slice and serve.

MRP: Rs. 300/-
Ingredients:
(Proprietary Food) Rice Flour, Potato Starch, Skimmed Milk Powder, Maize Starch , Salt, Sugar, Tapioca Starch, Calcium Propionate, Natural Day Yeast and Stabilizer(E415)

Allergen: MILK

* Dry Yeast and Stabilizer (E415 – Xanthan Gum) are packed separately.

Nutritional Facts:
Protein: 9.94g, Total Fats: 1.11g, Dietary Fibres: 0.50g, Carbohydrate: 73.42g, Energy: 349.85 Kcal. Sodium: 2.35g