Bread Premix, First Bake FAQ

First time baking our gluten-free bread premix? Here's everything you need to know so it turns out well, and what's completely normal along the way.

Why is my bread dough sticky and wet, not like a normal wheat dough?

That's completely normal for gluten-free bread. Without gluten to bind and stretch, our bread premix is designed to be a wetter, stickier dough than you might be used to; this is what gives it a good crumb and rise once baked. Wet hands or a lightly oiled spatula make it much easier to handle.

Do I need to knead the dough?

No traditional kneading needed. So there is no gluten to develop; mix until everything is well combined and smooth. A stand mixer with a paddle or hook attachment, or a sturdy spoon and a bit of elbow grease, is all it takes.

Why didn't my bread rise as much as a normal wheat loaf?

Gluten-free breads rise less dramatically than wheat bread; that's expected, not a sign that anything went wrong. For the best rise, prove in a warm, draught-free spot and make sure your sourdough starter is ready and active.

How do I know when my bread is baked through?

To check whether your bread is fully baked, gently tap the bottom with your fingertips. If it makes a hollow sound, the bread has reached the right internal temperature and is likely cooked through. This auditory cue reliably indicates that your bread has developed a good crust and a proper texture inside. If the sound is dull rather than hollow, it may need more time in the oven.

Why does the crust look pale or different to shop-bought bread?

Gluten-free crusts often colour differently since there's no gluten network to brown in the same way. If you'd like a deeper crust, bake uncovered for an extra 5 minutes at the end, or brush with egg or milk before baking.

Can I slice it while it's still warm?

Let it cool for at least 30–50 minutes before slicing. Gluten-free loaves are more delicate structurally straight out of the oven, and slicing too soon can make them seem gummy or crumbly when they're actually fine once set.

Why does it go stale faster than shop-bought bread?

Because it has no preservatives and is made fresh, it behaves more like a bakery loaf than a supermarket one and is best enjoyed within a couple of days at room temperature, sealed in a bag or container.

Can I freeze it?

Yes, you can, but slice it first and then freeze it in a sealed bag. Toast or defrost slices individually, and they hold their texture well for a few weeks.