This batter is extremely thick and wet; don’t be alarmed if it doesn’t resemble wheat bread dough (if you are used to making bread from wheat or all-purpose flour.)
Bread is best sliced with electric knife.
To store cooked bread, keep tightly sealed at room temp or in the fridge. For longer storage, if you wish to freeze, we suggest slicing loaf first. Then you can take slices out as needed and toast to defrost.
Is this mix considered whole grain?
No, although it does contain some whole grains and fiber from the bean flours.
How much fast-rise yeast is in the packet?
The packet contains 6g or 1 ½ tsp of Fast Rise Yeast.
Do I have to have a bread machine to use this product?
No, it can be baked in a conventional oven, instructions are on the package.
Can I use the machine to make dough, then bake in the oven?
Yes, use your machine’s dough cycle. You can also use a stand mixer with a dough hook to mix the dough then proceed with instructions for baking by hand.
Why is the dough so different from wheat bread dough?
The flours do not contain gluten so it does not have the elastic texture of wheat bread. The dough will be more like a batter.
Why did my bread fall in the middle?
It is typical for a gluten free bread to fall a little after it comes out of the oven. Generally loaves end up fairly level. If it fell a lot, there may have been an issue with the yeast rising – either too much or too little rising.
Is the Sunflower Lecithin replacing the Soy Lecithin?
What order do I put the ingredients in the machine?
Check your particular machine instructions for the proper order.
Which setting should I use on my machine?
Use the gluten free cycle. Gluten free bread does not perform well on a regular cycle. It doesn’t need as much kneading or many rises as a loaf containing gluten.