Gluten free flour is used to describe flours which do not have the protein found in wheat, rye, barley and triticale. This protein, when water or liquid is added to it, makes an elastic, springy dough. Flours which are gluten-free therefore don’t have this elasticity, and as a result produce a denser, heavier dough. The solution? A Gluten free bread mix. This blend of different types of grains which create gluten-free products, means that dough and bread has a more balanced, versatile consistency.
5 years ago getting hold of gluten-free flour would have been a challenge. Not anymore! There are plenty of gluten free flours on the market, they can be bought in all major supermarkets. That said, as I write we are in the midst of a global pandemic lockdown and finding flour – any kind of flour – is tricky!
Gluten free bread mixes are super-convenient. You can substitute them like-for-like with wheat flour in recipes. There are plenty of different varieties available, and you might need to try a few combinations before you settle on a couple of flavours you really like. Varieties which contain bean flour, for example, can produce a bread which tastes a bit ‘beany’ and this may not be what you’re looking for. Rice flour can give a more gritty texture. Read the labels of the mixes carefully and check out which are the principal ingredients.
We’ve selected a few of our favourite gluten-free bread mixes here:
This is an easy-to-make bread mix, comprising 1 x 375g sachet. Just add water and oil and off you go! This mix contains rice flour, tapioca starch, cornflour, fibre and buckwheat flour. This mix even works well in a breach machine (on the gluten free program) and it should produce the softest, lightest bread you’ve ever had – might even be good enough for sandwich bread.
From an award-winning manufacturer of bread flour and bread mixes, this is a wheat-free and gluten-free mix which is coeliac friendly product. Using only good natural ingredients, this mix should make the perfect gluten-free loaf. Great for sandwiches and toast, without the crumbly, dry gluten-free bread which has such a bad reputation! Soft and springy crumb, with a crunchy crust.
This mix is an almond and pumpkin based low-carb combination. It is perfect for ketogenic, low carb, gluten-free and vegetarian diet. It is free from sugar, yeast, wheat, gluten and soy. This bread is easy to bake, just add water and mix. It tastes like real bread, without the classic carb side effects.
This is a delicious gluten-free bread with only 1g of carbs per slice, developed by some very clever nutritionists in Norway. The ingredients for this seed-filled low-carb bread mix are carefully blended, and remain gluten-free and wheat-free. This bread will be suitable for those with a gluten intolerance, including coeliacs. As the bread contains no yeast, it can also be suitable for Candida or thrush sufferers. High in fibre, and low in fat.
Now you can bake low-carb walnut bread with ease. This bread mix contains 90% fewer carbs than traditional wheatflour bread. It also contains a variety of superfoods including linseed, pumpkin seed proteins and psyllium seed husks for additional fibre. High in protein, low in carbs, and both vegan and gluten-free. If you’re looking for a delicious, nutty, low-carb bread, this is for you!