Live Free Gluten Free Bread


  • 1 x 700g Pack of Live Free Gluten Free Bread Mix

*Requires a dough hook*

(NB: 700g bag of LFGF Bread Mix = 1kg Loaf).


From scratch (the old fashion way).

  1. Open pack & find yeast.
  2. Open & place yeast in dry bread mix and mix through.
  3. Place bread mix in a bowl and make a well in the middle of the mix.
  4. Pour in 2 1/4 cups of warm water & 1/4 cup of oil.
  5. Using electric mixer with a dough hook on medium to high speed, until lighter in colour (5-10 min) then place in tin.
  6. If making rolls, pocket bread or pizza bases, using a damp piping bag (cut the end off the piping bag to get bigger rolls), or dampen hands so the dough doesn’t stick to them.
  7. Place dough straight onto the baking tray for pizza/pocket bread, gently flatten the ball of dough with damp hands until it is the desired size & thickness.
  8. As a guide, if making pocket bread make the dough shape thicker than if making a pizza. (Leave in a warm place until it doubles in size).
  9. Bake at 180-200 deg for 45-55 minutes or until the loaf is starting to smell & look golden brown.

With a Bread Maker.

**If you have a bread maker, be sure to use the ‘rapid’ or basic loaf’ settings, not the gluten free setting**


Pour 1/4 Cup of oil over the blade then pour warm water into the bread tin.
  2. Open the dry bread mix, find the yeast and place dry yeast into dry bread mix and mix well.
  3. Place dry mix into the bread tin.
  4. Mix with spatula until there is no dry pockets of bread mix, then place bread tin into the bread maker machine.
  5. Ensure you use the ‘rapid’ or basic loaf’ settings, not the gluten free cycle.
  6. When cooked, turn out on cooling rack.
  7. Enjoy!

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