Gluten-Free Crusty Bread – Batter recipe

Ingredients in the mix: Rice Flour, ChickPea Flour, Sugar, Crème of Tartar, Salt, Bicarbonate of Soda, Xanthan Gum

Preparation:  10 minutes to prepare, and 40 – 50 min to bake.

500g (4 cups) Entice Crusty Bread Mix
300g (300ml) Water or Soda Water or Buttermilk
3 XL Eggs
45 ml (3Tbs) Olive Oil
15ml (1Tbs) Honey (optional)

Pre heat the oven to 180°C.

Blend the liquids and add to the  Crusty Bread Mix.

Beat for a few minutes on high.

Pour into loaf tin.

Place into oven at 180°C and bake 40 – 50 minutes,

Remove from the oven and allow to cool.

Can be sliced and frozen

Crusty Bread Baking Tips for Best Results

  1. Mixing Times
    • Play around with mixing times – using the whisk and not the dough hook, mix fast on for a few minutes changes the consistency of the batter.  Try mixxing differently and see what works best for your needs
    • If the batter is very soft you don’t want to mix long on high speed, here you want to mix gently until its just combined
  1. Underdone Bread
    • If the bread is underdone, reduce the baking temperature and bake for longer. If the crust gets too dark, then you can place foil over the loaf for the last 10 – 15 minutes of baking.
    • Bake in a smaller loaf pan
  1. Crumbly Bread
    • Add a little more liquid/oil
    • Slice only when its cold
    • Adding Nuts, Seeds, Dried Fruit, Nut Flour, Olives, all add to the texture and taste
  1. Adding Yeast
    • Yeast adds a lovely flavour, but it doesn’t result in the same rising that you get when baking with gluten. The crusty bread mix has baking powder to assist the rising
  1. Use Buttermilk instead of water
    • Buttermilk gives a lighter texture to the bread
  1. Freeze bread that is left over
    • Slice and freeze leftover bread


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