Baking instructions for Conventional Ovens
400 ml warm (110°) Milk (cow, rice or soy)
1 whole Egg plus enough Egg Whites to equal 180 ml (3/4 cup)
60 ml melted Butter or Vegetable Oil
5 ml Cider Vinegar
PLACE contents of this package, ideally in the large bowl of a table-top mixer, however it can be mixed by hand if you do not have one.
Remove yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. Add eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 23 x 13 cm non-stick pan. Smooth top of dough with wet spatula. Cover with oiled aluminium foil or cling film and let rise in warm (24°C-27°C) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. Bake at 190°C for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.
Garbanzo Bean Flour, Potato Starch, Corn Starch, White Sorghum Flour, Tapioca Flour, Cane Sugar, Fava Bean Flour, Xanthan Gum, Active Dry Yeast, Potato Flour, Sea Salt, Guar Gum, Soy Lecithin.
For allergens, see ingredients in bold.
Suitable for coeliacs
May contain traces of nuts.
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding.