This was my first attempt of using a gluten free mixture for bread, and I have to admit that I was impressed with the results.
I mixed all ingredients in a mixer. The texture of the uncooked dough was very elastic. It looked like a boiled potato mashed in a food processor.
The package instructions were very clear and easy to follow, but I made a few changes to the recipe according to what I believe worked better.
The bread texture was incredible, but you could understand the difference in the taste. I am pleased that there are solutions for people who cannot tolerate gluten and I will try to use gluten free mixtures for cakes, cupcakes and pancakes as well.
Finax Mjolmix Gluten-Free (Gluten Free Bread Loaf)
Makes 1 huge loaf
900gr Finax Gluten-Free Flour Mix
16gr dried yeast (or 50gr fresh yeast)
2 tsps salt
800ml warm water (-37ºC/-99ºF)
60gr melted margarine (or melted butter, or 50ml olive oil)
1. Preheat the oven at 200ºC (400ºF, Gas Mark 6).
2. Mix the flour, dried yeast and salt in a bowl. (NOTE: if using fresh yeast proceed as per package instructions)
3. Add the water and the oil to the flour mix.
4. In a mixer (using dough hooks), mix the ingredients for 5 to 7 minutes. The mixture will be very elastic.
5. Pour the mixture in a greased loaf tin (approx. 3 litres).
6. Cover the tin with cling film and/or a damp cloth and leave in a warm place to rise for approximately 35 minutes.
7. Brush the top of the bread carefully with water (this will give the bread a nice golden color, during baking)
8. Bake for approximately 25 minutes. Take the loaf off the tin and continue baking for another 15 minutes.