Gluten Free Bread Mix and Flour Blend is a versatile base that can be used to make gluten free products, such as bread, rolls, pie crusts, pizza crust and other baking items. This mix is easy to work with and it is great for those that have gluten allergies as well as those that do not. This is a delicious addition to your food storage staples.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans product may store 10-15 years. Bulk products need to be repackaged for long term storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products. Every precaution is taken to prevent cross contamination.
3 1/2 cups bread mix
2 1/4 tsp active dry yeast
1 large egg + 3 egg whites OR 2 large eggs
1/3 cup oil
warm water (per directions)
for Bread Machine:
Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. Do not use Gluten-Free setting.
In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water up to 2 cups liquid, plus 2 TBSP additional water. Pour all liquids into bread maker, add bread mix and yeast. Start machine and scrape down sides and corners of pan while dough is mixing. After baking, remove from pan and let cool before removing paddle and slicing.
High Altitude: Use 2 cups total liquid.
for Oven Baking: Use a Heavy Duty Stand Mixer with whisk attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water for a total of 2 cups, plus 2 TBSP additional water. Add to dry mix and yeast, then beat for 3 minutes on med/high. Pour into lightly greased 8"x4" bread pan and let dough rest for 60 to 90 minutes. Dough should rise but if not, will rise when baking. Preheat oven to 350 degrees. Bake for 60 to 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.
For rolls: Fill lightly greased muffin tins 1/2 full. Let rest 1 hour and bake at 350 degrees for 25-30 minutes.