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Brighter Life...

Bendy Bread Mix

Available in 460grams and 1.4kg

Brighterlife's Bendy Bread Mix allows you to introduce home-baked bread, pizza bases

 and a range of cakes and biscuits into a wheat free diet!

 

 

Perfect Bread Mix is based on easy to digest flours and minimal sugar.

Rice Flour, Potato, Tapioca Starch are our main ingredients.  We use raw sugar, rises and a whey formula unique for it's pre-digested qualities and negligible lactose and nil casein content.

These flour formulas may be suitable for those who have the following health conditions: Coeliac disorder, Dairy Intolerance, High Cholesterol Conditions, Autism, General Food Allergies, Candida or Yeast Imbalance, Behavioural Disorders Ad(H)D and Diabetes. Sensitivity to Chemicals, Preservatives, Salicylates, Casein and Amines.
 
Ingredients
  • Rice Flour
  • Tapioca Starch
  • Whey powder
  • Raising Agents:
    • cream of tartar (336)
    • bicarb of soda (500)
  • Emulsifiers (Vegetable Gums):
    • guar gum (412)
    • xantham gum (415)
Instructions
  • Sift mix and add 1 egg.
  • Add 400ml water.
  • Beat thoroughly for approx. 2 minutes.
  • Pour into a high-sided bread tin.
  • Cook at 165oC for 40 minutes.

Refrigerating for 30 minutes will aid in slicing your bread.

Results (typical) Slices Per Loaf Weight
460g Kwik Mix 19 790g
Nutritional
Information		 Per Serve (40g) Per 100g
Energy 347kj (83 Cal) 867kj (207 Cal)
Protein 1.8g 4.6g
Gluten Nil Nil
Fat 1.1g 2.8g
Carbohydrate - total 16.1g 40.3g
Carbohydrate - sugars 1.4g 3.6g
Sodium 219mg 548mg
Potassium 154mg 384mg

 

Tips when cooking Bread:

  • The secret to a great loaf of bread is in using a good quality standard wheatfree bread tin. 17.50x10x10. (We have these available for purchase)

  • Ensure the oven is preheated and do not open periodically during cooking.

  • Cook bread in the centre of the oven.

  • If the bread has not cooked in the centre eg. is wet in the centre after cooling down, your oven is too hot. Turn down by 5oC.

  • If the bread has started to brown through the loaf, reduce cooking time by 5 minutes or temp by 5oC.

  • If your bread does not cook in 40min suggested time turn your oven up 5oC.

  • Stab your bread in the centre with a skewer at 35mins. If it is a little doughy your bread is cooked, take out and turn out onto cooler. If your skewer has wet mix on it give your bread another 5 mins.

  • Gas ovens can be a little tricker to crack the exact temperature.

  • Bread is best cut on the second day for freezing.

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