Sun & Seed Organic Gluten Free Bread Mix 300g

This gluten-free focaccia and bread mix delivers the kind of texture people miss most: soft, airy crumb, gentle chew and a golden, flavourful crust. Designed to bake beautifully without kneading or shaping, it produces a focaccia that feels generous, springy and deeply satisfying — the opposite of dense or crumbly gluten-free bread.

The mix comes together quickly as a smooth batter and bakes into a fragrant, well-structured loaf or tray focaccia. Subtle savoury notes from herbs and sun-dried tomatoes add depth and aroma, making it delicious on its own and even better with toppings. Slice it warm, dip it generously, or use it as a base for sandwiches and sharing boards.

Whether you bake it as classic focaccia, a loaf or flatbread, this mix delivers consistent results and real bread character — soft inside, lightly crisp at the edges, and full of flavour from the first bite.

Why You’ll Love It
• Soft, springy crumb with a satisfying chew
• Simple batter method — no kneading required
• Naturally savoury, aromatic flavour base
• Versatile: perfect for focaccia, loaves or flatbreads

Full ingredients

Sorghum flour*, potato starch*, tapioca starch*, rice flour*, psyllium husk*, dried yeast (in a sachet).
*From organic agriculture.

Always read the label before use

Advisory Information:

ALLERGY ADVICE: May contain traces of TREE NUTS and SESAME SEEDS.

Directions:

HOW TO USE THE BREAD MIX

1. Pour the bread mix and the contents of the yeast sachet into a large bowl. (300g of mix will make 1 loaf).

2. Add 300 millilitres of lukewarm water, 1 teaspoon of sea salt, and 2 tablespoons of extra virgin olive oil.

3. Cover the bowl with a tea towel and let it rest in a warm place (ideally 25°C) for 1 hour.

4. Once the dough has doubled in size, transfer it to a baking tray lined with lightly oiled parchment paper.

5. Lightly massage the top of the dough with a drizzle of water.

6. Preheat a fan oven to 230°C and bake for 35-40minutes. The bread is done when the base is firm and sounds hollow when tapped.

7. Remove the bread from the tray and let it cool on a wire rack for at least 30 minutes before slicing.

8. Enjoy your freshly baked loaf!