Middletons Gluten Free White Bread and Pizza Base Mix - 3Kg Bag

Yield: Gluten Free White Bread and Pizza Mix: 1kg Water: 821g (ml) Vegetable Oil: 107g TOTAL: 1.968kg 1. Add the dry mix to a mixing bowl. 2. In a separate container mix the water with the oil. 3. Add the liquids to the dry mix on a slow speed for 3 minutes using a dough hook attachment. 4. Scrape down and mix for a further 3 minutes on medium speed. 5. Remove the dough from the bowl and knead into a large ball. 6. The dough will appear sticky initially but once kneaded using rice flour, will become more manageable. WHITE BREAD Baking times will vary depending upon the equipment and loaf size/ weight. For Rolls: Portion @ 135g, knead and then roll into an even log about 135mm long, place onto a baking tray (a perforated fluted tray is best to hold the shape). For Bread: Portion @ 500g knead and then roll into an even log about 140mm long, place into a small (400g) greased loaf tin. Spray/sprinkle rolls/loaves with water and cover with cling film, or cover with a clean damp cloth and leave to prove in a warm place for approximately 60 minutes, or until double in size. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 40 minutes for loaves or 30 minutes for rolls. Alternatively, bake in a combination oven on steam/bake setting for 30 minutes at 175°C and then bake setting for 10 minutes at 190°C for loaves or steam/bake setting for 20 minutes at 175°C and then bake setting for 10 minutes at 190°C for rolls. PIZZA Baking times will vary depending upon equipment and pizza depth. Scale dough at 300g and knead into a ball. Roll out until 3-4mm thickness is achieved and then cut with a 250mm cutter. Place the pizza disc onto a tray, spray with water and cover with cling film or cover with a damp cloth and prove for approximately 35 minutes. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for approximately 10-12 minutes.

Store in a cool dry place.