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Is your facility dedicated gluten-free and certified?

All our mixes and kits are made in dedicated gluten free, and BRC grade A, approved site. The facility is also nut, dairy and sesame free. Our millers are certified and gluten free. Our products are all tested by the R5-Sandwich ELISA process (Mendez method) before leaving the factory.

How do you ship and where do you ship to?

See our “Shipping” page for full details. For overseas orders, please contact us first.

Help! I added the correct amount of water and oil to my first loaf and the dough looks lumpy and stiff. You say it should be creamy, like a cake batter!

Don’t worry! Our mixes take a little while to absorb the fluid. After the initial mix to incorporate the dry good, leave it to rest for a couple of minutes, then two more minutes of mixing and it will resemble the creamy, dollopy mixture you need. If it still looks stiff, then add a little more water (a tablespoon or so at a time). It is more important with gluten free bread to add the correct amount rather than guess. We always weigh our fluids, for more precision. 100ml = 100g. This will give better results.

My dough doesn’t look like the gluten breads I used to make.

See above comment on amounts of water. The dough for these mixes should be creamy and silky like a cake batter. If you’ve under mixed, it’ll still be lumpy and over beating can actually knock the air out again, resulting in a heavier crust.

What happens if I add too much or too little water?

This is because you did what we want to do every time we bake: get tucked in as soon as it’s out of the oven. Oh, that aroma! However, it is important to allow the bread to cool before slicing, as this gives time for the steam inside to dissipate, which stabilises the inside and gives a better crust.

A damp, gooey interior can also be caused by inaccurate oven temperature or timing. Ovens do vary and an oven thermometer can help you solve this problem. They quite cheap to buy online.

What temperature should a baked gluten free loaf be when it comes out of the oven?

Gluten free mixes bake at different rates and temperature than gluten containing doughs. The inside of the bread should measure over 98°C for some time before you can be sure it’s fully baked.

I have a giant hole inside my bread. What happened?

The dreaded “room where the baker sleeps” … this can be caused by a number of things:

  • Ovens do vary and the most common reason for the massive hole is underbaking. With gluten bread, if it’s not quite done in the middle, all you get is a soggy loaf. With gluten free, once the bread cools, the undercooked middle sinks (as there’s no gluten to hold it in place). It’s usually better to feel it’s overbaked than under. Next time leave the loaf an extra five to ten minutes. If it’s looking too brown, then cover it loosely with foil or parchment. A baking thermometer can be useful: once you think it’s baked, remove from the oven and insert the thermometer in the base of the loaf. Follow manufacturer instructions as to how long you leave it there (usually five seconds or so). The inside should remain above 98°C for some time before you know it’s done.

  • Too rapid expansion in the oven: if you place the bread on a hot pizza stone or baking tray, this can occur. Lay the loaf tin direct onto the oven rack or put it on a cold baking tray first, if this is easier.

  • Allowing the dough a slow rise before baking. Again, following the instructions in our recipes. If the dough has not roughly doubled in size, don’t be afraid to leave it longer. The resulting loaf will be better for it.

That said, over proving your loaf can also result in big holes or … here’s a thing … collapsed bubbles where the loafs rises then sinks again. This is because in the absence of gluten (which acts like the glue that holds the bubbles intact), the air pockets simply burst. If this happens, you can usually resurrect it by putting it back in a bowl, remixing for 30 seconds or so and then back to a loaf tin and another rise, where you check more often. 

I have a pizza stone. Can I use it? Will it make my bread more crusty?

We don’t recommend this for our loaves. See comment above about holes. However, a stone will help with our crackers, flatbreads and pizzas. For the scones, we recommend that you heat a baking tray first and place the cut shapes onto this, to avoid the dreaded soggy bottom.

Can I use an electric or gas oven?

Yes. The temperature is the key thing here, not the type of oven. You should use a thermometer to check it.

Can I use my bread machine?

No! You do not need this, as our recipes are so simple and quick. Our main man Dan suggests that instead of trying to bake gluten free bread in a machine, you should just sell the machine on eBay :-)  Using one will give inconsistent results and weird shaped loaves.

My white loaf turned out like a brick. What went wrong?

It sounds like you didn’t add enough water. We recommend you weigh your liquids rather than use a measuring jug, as accuracy leads to better and more consistent loaves. 100ml water = 100g on your scales.