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Gluten & Egg Free Seeded / White Bread

Gluten & Egg Free SeededWhite BreadIngredients:

By hand:

Bread Machine:

Method:

By Hand:

  1. Grease or line a 1lb/450g loaf tin.
  2. In a bowl add the bread mix, 325ml warm water and the yeast, whisk together until fully combined.
  3. Rest to prove for 40 minutes (until doubled in size) in a warm area and cover with a ‘peaked’ plastic bag.
  4. Pre-heat oven at 200°C, 400°F, Gas Mark 6 and cook for 25 minutes until cooked.

Note: The best results for egg free gluten free Seeded Brown Bread Mix and gluten free White Bread & Pizza Mix were achieved by simply adding water and NOT Organ Egg Replacement. The loaf was softer in the middle and had a much better taste and texture.

Bread machine:

  1. Into bread machine in this order: add 225ml warm water, the bread mix, egg replacement powder* and the yeast.
  2. Program bread machine to rapid or normal (2-4hr) or Gluten Free setting. After the program has started, remove excess flour from sides of bread pan with a knife
  3. Once cooked remove from bread pan and wrap in a tea towel and place in a plastic bag to make the bread sweat, this helps give the bread more moisture.

* We used Orgran egg replacement powder. Following manufacturers instructions, the egg replacement was mixed into the amount of water required to form a paste. Then the paste was added to the water required in the bread mix recipe.

Note: If using a bread machine best results were achieved using the Gluten Free Seeded Brown Bread Mix with Orgran Egg Replacement. We can not recommend doing an egg free Gluten Free white bread mix in a bread machine.