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

There's no need for traditional kneading, as there's no gluten to develop. Simply mix the ingredients until everything is well combined and smooth. You can use a stand mixer with a paddle or hook attachment, or a sturdy spoon and some elbow grease to achieve this.

Gluten-free loaves rise less dramatically than wheat bread; that's expected, not a sign anything went wrong. For the best rise, prove in a warm, draught-free spot and make sure your raising agent is within date.

Carefully tap the bottom of the loaf of bread with the tips of your fingers. Listen for a hollow sound, which indicates that the bread is properly baked and has a good texture inside.

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 it uncovered for an extra 5 minutes at the end, or brush it with a light egg or milk wash before baking.

It's best to let it cool for at least 30–50 minutes before slicing. Gluten-free bread is more delicate straight out of the oven, and slicing too soon can make it seem gummy or crumbly, even though it's fine once set.

Since it contains no preservatives and is made fresh, it resembles a bakery loaf more than a supermarket one. It is best enjoyed within a few days at room temperature, stored in a bag or container.

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