Lansell Cottage Gluten Free

Basic Loaf Instructions

For Bread Machines   For Conventional Ovens


The following are basic instructions for use of our bread mixes. We have divided machines up into four basic sizes. The instructions needed to find out which size your machine is can also be seen.

Bread Machine Instructions

Excellent soft, light loaves should be achievable in all bread machine types. You do not need a special "Gluten-Free" cycle on your machine. To achieve soft, light loaves you must use correct water to flour-mix proportions. As water requirements vary a little between machines the following is only a guide. Your aim always is to obtain a medium pancake batter during the latter part of the mixing cycle of your bread machine. Check after approx. 10 mins mixing and add more water if necessary. Heavy, crumpety loaves are the result of too little water.
  1. Choose correct recipe size for your machine and place ingredients in order listed. check your book to find maximum size white loaf to know which machine size you have)
  2. Set your machine on "BASIC WHITE" setting.
  3. Press "START" and allow cycle to complete. (lift lid occasionally during mixing and scrape dry ingredients from aroung edge of tin into center)
  4. Remove loaf from tin within 10 minutes of completion and cool on rack before slicing. (Top of loaf normally appears white and is also edible)
Very Small Machines Small Machines Medium Machines Large Machines
(wheat-based maximum loaf size =500g)
  • 300-350ml water
  • 260g bread mix
  • 1/2 to 3/4 teasp. dry active yeast
(wheat based maximum loaf size = 750g)
  • 400-440ml water
  • 350g bread mix
  • 3/4 to 1 teasp. dry active yeast
(wheat based maximum loaf size = 1kg)
  • 460-520ml water
  • 400g bread mix
  • 1 to 1 & 1/2 teasp. dry active yeast
(wheat based maximum loaf size = 1.2kg or more)
  • 550-580ml water
  • 450g bread mix
  • 1 to 1 & 1/2 teasp. dry active yeast
Usually, the longer the base of the tin, the more water is needed


HINTS:
   *Use electronic scales for measuring mix and water.
   *Don't use cups. Remove loaf from tin A.S.A.P. after baking.
   *Allow to cool before slicing.
   *Slice with electric knife.
   *Vegetable gums go brittle when cold and need heating to reform or soften them, so they don't taste dry or crumbly. After day one of the bake or if taken from freezer, reheat each slice back to very warm in a microwave. Allow to cool and then enjoy as normal.

Making Our Mixes in Conventional Ovens (Aug. 04 revision for better results)

Though our mixes have been specifically designed to work in bread machines, it is possible to get a good loaf if made by hand... using a good bread tin and normal oven.

But as it is difficult to replicate the machine cycles by hand, your loaf will not be quite as soft, as light or as even textured. The machine has several rises and "knock downs" during the cycle.


Nevertheless for those who do not have access to a bread machine, we have included the following instructions.
  1. Choose the size mix from above to suit your bread tin. (i.e. large loaf for a 680-700g bread tin). N.B. Good quality heavy black tins bake best.
  2. Use the higher end of the suggested water levels for each size recipe and place all ingredients into medium food processing bowl.
  3. Mix on low to medium speed till batter is smooth and resembles a medium pancake batter (almost runny) for approx. 10 mins.
  4. Spoon mix into warmed, pre-oiled bread tin. Smooth top with knife.
  5. Allow approx. 50 minutes to rise or until the top of the rising dough is level with the top of your tin (using a standard 700gm bread tin). Remember, warmth speeds it up.
  6. Place into cold oven and turn  to the suggested temperature (see below)  for  approx. 50 minutes. Leave in oven for further 5 minutes (to help prvent loaf "side suck"). Remove from oven and tin and cool on a cake rack for half an hour before slicing.
GAS OVENS = 220 oC. ELECTRIC = 230oC. FAN FORCED = 200o C.

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