Gluten Free Crusty 80 Minute Bread Mix

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Description

Yes, we made it even BETTER.

Give your Family the Warmth of Home-Made Bread, Buns, Pizza Crust in 80 Minutes.

Ingredients: organic sorghum flour, organic oat flour, pumpkin seeds, sweet potato flour, organic tapioca starch, psyllium husk powder, brown sugar, organic teff flour, ground flax, double acting baking powder, pink salt.

Ucopia is about bringing back food favorites. Finding the right bread that meets all your dietary needs is no easy task, and those that you do find are often frozen and not the tastiest.

“Crusty 80 Minute Bread” fresh from the oven may cause you and your family to never want to go back to the frozen aisle.

This product is potato-free.  Sweet and regular potatoes are both considered root vegetables but look very different to your immune system. Sweet potatoes are from the morning glory family, Convolvulaceae, and white potatoes are nightshades. IgG sensitivities or IgE allergies to potatoes are not known to cross-react with sweet potatoes.

Baking Instructions:

All you need to start:

1-3/4 cups water (tap or sparkling) *Personally, a gluten-free beer does wonders…

2 tbsp oil

Step 1:

Combine wet ingredients in a large bowl.

Using a spatula, gradually add larger package mix.

Step 2:

Pre-heat oven 350°F.

Allow batter to rest for 8 minutes.

Step 3:

Add small baking soda pouch, fold into batter, save seed packet for later.

Step 4 (Bread Loaf):

Pour dough into a non-stick 4-1/2 in. x 8-1/2 in. baking loaf pan.  Gluten-Free performs better in a smaller pans. Sprinkle seeds from seed pouch on top.

Shape into perfect loaf with oiled hands.

Step 4 (Sandwich Buns):

Using oiled hands, round dough into burger sized buns and place on to a non-stick baking sheet.

Step 4 (Pizza Crust):

Using oiled hands, gently press together a 1/2 in. thick pizza crust on to a non-stick baking sheet. Bake for 30 minutes without toppings.  Remove from oven, decorate with toppings and then bake for an additional 10 minutes.

Step 5 (Bread Loaf/Sandwich Buns):

Slice a 1/2 in. deep gash lengthwise down the center of loaf.  Sprinkle seeds from seed pouch on top.

Step 6: (Bread Loaf/Sandwich Buns):

Bake for 70-75 minutes. Does not brown significantly, defer to the time limit. Will form hard crispy crust. Do not over bake.

Step 7:

Remove from oven and let cool before eating.  Eat within 24 hours or freeze sliced to ensure freshness.

Personally, we make them and freeze them. Microwaving 1-2 slices for 15 seconds before toasting does the trick.