Bulk Mix Instructions

Easy! Just add Yeast and Water!

Makes a large 1.2 kg loaf. No crumbling and lasts for 4 days.

Machine Instructions

• Measure 600gs (5 ½ cups) of Zero-G Mix into a bowl.
• Add 3 teaspoons of gluten free instant yeast (or 1 sachet of Edmonds Instant active dried yeast) and mix together.
• Remove pan from machine, add 750mls (3 cups) of very warm water (a mix of 1¾ cups boiling to 1¼ cups cold). Use cool water for cycles over 3hrs.
• Add the mix to the water and swirl, so flour does not stick to the sides. Mix will look very wet.
• Slot pan in the machine and start fastest setting.
• When cycle is complete, immediately remove bread from pan and cool on rack. Slice when cooled. Bread can be frozen.

Conventional Oven Instructions

• Set oven to 50C. Follow instructions 1- 3 above using a mixing bowl and warm water, and combine ingredients using an electric mixer for 4 minutes.
• Place dough in 1 large non stick or greased tin, or several smaller tins.
• Place in warm oven to rise 1-2 hours.
• Remove tin from oven and raise oven temperature to 200C.
• When oven is at temperature, return tin/s and bake for 30 - 50 minutes, depending on the size of the tins.
• When cooked turn out on cooling rack. Slice when cooled.

Ingredients: Maize Starch, Tapioca Starch, Chana, Rice Bran, Rice Flour, Modified Maize Starch (1442), Psyllium Husk, Ground Linseed, Sugar, Puffed Amaranth, Iodised Salt. No gluten, wheat, dairy, egg, soy, or potato, are used in this recipe, but traces may be present.