Corokai Gluten Free Artisan Bread Mix

6 suggestions for loaf options you can make from this base mix:

  1. Plain wholemeal loaf
  2. Seed loaf
  3. Banana loaf
  4. Raisin / fruit loaf
  5. Herb loaf
  6. Your own creation  (i.e. add your own extra ingredients)

Mixing, Rising & Baking Instructions:

  • Pour the packet of dry mix into a large mixing bowl
  • Add 1 level tsp yeast. For yeast free or yeast alternative options refer note (i) below
  • Add 1 – 2 tsp of natural sea salt (too taste)
  • Add 2 ½ cups of lukewarm water and mix together with a wooden spoon. Do NOT whip excessively.
  • Leave wet mix (batter) for a few minutes and the ingredients will take up a lot of the moisture. You want a wet batter that is relatively easy to stir but not excessively sloppy. If too dry, add up to another ½ cup of water.
    1. Plain wholemeal loaf – jump to the baking instructions at the next bullet point below
    2. Seed loaf – add 1 cup (or more) of mixed seeds of your choice (e.g. sunflower, pumpkin, sesame,   linseed, buckwheat groats  etc.)
    3. Banana loaf – add 2-3 (preferably overripe) mashed bananas and 1-2 heaped tsp of vanilla powder. You can also add 1-2 tsp of cinnamon powder for extra flavour, if desired.
    4. Sweet/fruit loaf – add 1 cup of raisins and 1-2 heaped tsp of cinnamon (for a traditional hot cross bun flavour) or other chopped dried fruits of your choice.
    5. Herb loaf – add 1 tsp each of up to 4 fresh or dried chopped herbs for mild taste or 2 tsp of each for stronger flavour (e.g. basil, oregano, marjoram & thyme.) You can also add grd black pepper to taste plus 1 tsp garlic powder or crushed garlic cloves (optional) – mix the herbs together with 2 tblsp of olive oil (ideally leave to sit for a while to take up the flavours.)
    6. Your own creation – use similar quantities as for the examples above and be adventurous!
  • Stir your choice of added ingredients (as above) into the wet batter. Refer Note (ii)
  • Line a small deep baking tin (ideally 20 cm x 11 cm & at least 7 cm deep) with parchment paper or use a non-stick baking tin with a dollop of olive oil in the bottom.  N.B. Standard baking paper may stick to the loaf and be difficult to remove. Parchment paper is reusable 2 – 3 times.
  • Put the wet batter into the lined (or greased) baking tin.
  • Cover with a tea towel & rise in a warm place for at least 1 hr e.g. sunny window sill or the hot water cupboard. Alternatively, in a warmed oven (heat to 20 C & turn off) or leave it on the bench overnight in winter months (or even in the fridge in warm weather). This slow rise method will usually give a very good loaf. You can skip or reduce this rising step if in a hurry but the loaf will be denser.
  • Put mix into a cold/warm oven and cook on standard bake at 220C for 1hr & 20mins.
  • Once finished,insert a skewer. If it comes out wet & sticky, cook for a further 5 – 10 mins. This is especially applicable to the banana loaf mix.
  • Remove tin from the oven & leave it to cool for 5 mins before removing the loaf.
  • Then remove the loaf from the tin, peel away from the parchment paper & place on a cake rack to cool. Serve freshly sliced or toasted – Refer notes iv & v.


  1. Rising Agents – If using a rising agent, add it to the dry mix before adding any water.
    • I recommend using 1 level tsp of dry active yeast and 2 tsp of apple cider vinegar or lemon juice, especially if making a banana or fruit loaf. N.B. An alternative option is to use 1 tsp of baking powder or a blend of ½ tsp baking powder and ½ tsp baking soda. Personally I don’t like this rising method as it tends to create a bit of a residual flavour.
    • If you elect to go yeast/rising agent FREE, the loaf will be a bit more dense in texture but still delicious. It’s worth adding 2 tsp of apple cider vinegar or lemon juice and leaving the wet mix to sit in the tin overnight, or even longer if not in a hurry, as the batter should still rise a bit due to natural processes.
  2. Preparation of the Batter – It’s important to ignore any rules you know about rising & punching down gluten breads as these methods are designed to make the gluten elastic and will do the opposite in our GF bread mixes. Just ensure all ingredients are mixed together and that’s it.
  3. Baking Tin – The deeper the baking tin you use, the higher the loaf will rise and the less likely it will slump.
  4. Cutting when Freshly Baked – If you can’t wait to have a slice before the loaf has cooled, you’ll find it rather sticky & soft. Put the loaf on its side and slice applying as little pressure as possible. Wash the blade of your knife with cold water between slices to remove the stickiness. The loaves may still be quite wet when first baked but will dry out nicely after resting for a few hours.
  5. Sandwiches/Toasting – all recipes are suitable for making sandwiches when fresh and are also especially good if toasted.
  6. Storing – Wrap your loaf in a tea towel or muslin cloth and store in a cool dark place or the fridge (especially in the summer months). There are no preservatives used in this mix however the loaf should still stay fresh in the fridge for at least 3 – 4 days. Slice before freezing.
  7. Questions – If you have any queries when preparing the loaf, email us using the contact us page