No Dutch Oven Method

No Dutch oven? No problem. You can bake any Simple Bake gluten-free bread premix on a regular baking tray or in a 9x5-inch loaf tin – you just need a little steam. Here's the full method, followed by the printable cards.

What you'll need

• 1 Simple Bake gluten-free bread premix (any variety)
• Water and oil (amounts are on the premix pouch)
• A regular baking tray or loaf tin
• A clean tea towel
• A small oven-safe dish for steaming

Method

1. Mix your dough

• Follow the instructions on the pouch to mix the premix with water and oil.
• Mix until well combined. The dough will be sticky – this is normal.

2. First rise (1 hour)

• Cover the bowl with a damp tea towel.
• Leave at room temperature for 1 hour.
• The dough should feel dough-like and hold its shape.

3. Shape your bread

• Lightly dust the surface with gluten-free flour.
• Remove the dough from the bowl and knead briefly on the floured surface.
• Shape into a round ball, or place in a greased loaf tin.
• Coat the shaped dough with gluten-free flour.

4. Second rise (4+ hours)

• Cover with a damp tea towel.
• Let rise for 4+ hours at room temperature (longer in cooler weather).
• Or refrigerate overnight for same-day baking.

5. Prepare for baking

• If refrigerated, remove from the fridge 1–2 hours before baking.
• Coat with gluten-free flour again.
• Preheat the oven to 250°C (482°F).
• Place an empty oven-safe dish on the bottom shelf.

6. Create steam

• Score the top of the bread with a sharp knife.
• Place the bread on the middle shelf.
• Quickly pour 1 cup of hot water into the dish on the bottom shelf.
• Close the oven door immediately to trap the steam.

7. Bake your bread

• Bake for 10 minutes at 250°C.
• Reduce to 225°C and bake for a further 35–40 minutes.
• The bread is done when the crust is golden and sounds hollow when tapped.

8. Cool completely

• Remove from the oven and cool on a wire rack.
• Wait at least 1 hour before slicing (we know it's hard!).

Troubleshooting tips

Dense bread? Make sure your premix is fresh, check the water temperature (lukewarm, not hot) and allow the full rising time.

Pale crust? Increase the oven temperature by 10°C and bake 5–10 minutes longer.

Cracked top? Score deeper before baking and make sure there is enough steam in the first 10 minutes.

Steam alternatives: throw 6–8 ice cubes into a hot pan; mist the oven walls with a spray bottle just before closing the door; or place a damp towel in a separate pan and remove it after 15 minutes.

More help: Troubleshooting & Tips · Bread Premix FAQ · Shop gluten-free bread premixes

Printable method cards