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Delicious Alchemy Gluten Free White Bread Mix

To bake in the oven

What you need:

- 1 x 340g Delicious Alchemy White Bread Mix
- 2 tbsp (15g) sunflower oil
- 325ml of tepid water

Stage 1

- Mix is cooked from cold.
- Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep.
- Add the bread mix to the bowl, pour over the oil and water then mix together.
- A food mixer is best because the batter becomes very thick and heavy during mixing.
- Turn your mixer to slow-medium speed and beat for 1½ minutes.
- Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

Stage 2

- Transfer the dough into the tin.
- It will be quite thick, so press down well and fill the tin right to the rim.
- Run a spatula around the edge of the tin, this will help you get an even rise.
- Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film.
- Leave to prove in a warm place for 40 minutes.

Stage 3

- . Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes.
- It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack.
**Tip** - For the best possible result, wait until completely cool before slicing.

To make in a bread maker

What you need:

- 1 x 340g Delicious Alchemy White Bread Mix
- 2 tbsp (15g) sunflower oil
- 325ml tepid water

Stage 1

- Put the oil and water into the bread maker pan first, then scatter the bread mix on top.
- Bake on a normal/basic cycle, according to your bread maker’s instructions. But do not use the timer delay function. This doesn’t work for gluten free breads.
- Use the Large loaf setting and a Dark crust colour if possible.

Stage 2

- When baked, remove from the pan straight away and place on a cooling rack for around 3-4 hours.
- The paddle of the bread maker will often remain in the base of the bread when turning out. This is normal and can be easily removed once the bread is completely cool.
- Don’t slice when still warm. Eat on day of baking or slice and freeze for later.

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