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The New FG Roberts Gluten Free Cottage Loaf Mix


High-top Loaf in a Home Oven.
gluten free grain loaf

... As easy as mix, shape, rise, bake. See the Video.


The three keys to successful yeast baking are always.....

            1. a top grade active yeast
(beware old yeast in cupboards and 'Out-of-date' shop bought ones)
            2. accurate measuring
(digital scales for flour & liquids are highly recommended)
            3. warmth  
(keep everything warm throughout the process as a cold dough can take forever to rise)


For a small High-top Loaf of approx. 400gm finished weight:
200g FG Roberts Cottage Loaf Mix
3g dry active yeast (about 3/4 t/sp)
2-3ml oil (about 3/4 t/sp)
2-3ml white vinegar (about 3/4 t/sp)
245ml warm water (Vienna style and free standing loaves require 10-15ml. less water )

For a large High-top loaf of approx. 680gm finished weight:
330g FG Roberts Cottage Loaf Mix
5g dry active yeast (about 1&1/4 t/sp)
6ml oil (about 1&1/4 t/sp)
5-6ml white vinegar (about 1&1/2 t/sp)
405ml warm water (Vienna style and free standing loaves require 15-25ml. less water )

1. Mix
(It takes about two minutes for a 430g water and mix combination)
    ...the chosen amount of F.G.Roberts Cottage Loaf Mix with enough warm water and dissolved yeast according to your tin size. Your dough should be thickish, soft and stretchy after a minute or two of hand mixing with a solid spoon and a plastic (to keep things warm) bowl.gluten free bowl with spoon
If you want a larger loaf (or several loaves at once) and the mix is too much to stir by hand (which for me is anything more than 2-300grams of mix at a time), use your electric mixer with a dough hook, or pop it all into a home bread machine to get it to do the mixing part only. This should take about 5-10 minutes (not counting intial warm time if your machine does that as well). Then remove it and continue below...

2. Shape (It takes about ½ a minute for a 430g ball of dough)
    ...the soft and damp (but it should not be sticky) dough on a lightly floured board to make a smooth ball of dough. gluten free dough ballShaping is  where you work around the dough shape lifting the rough edges and gently squashing them into the centre while slowly rotating the dough. Then turn the dough ball over so the smooth side is up. Place it into your (warmed) oiled baker’s tin with smooth side up.

3. Rise (takes 30-60 minutes)
    ... In a warm spot till the dough almost triples its bulk. Try to keep it covered during this time so the crust does not dry out while rising. Otherwise the loaf can go very mis-shapen during baking. Rising usually takes 30-60 minutes depending on warmth, yeast quality and loaf size.

Photo showing formed dough and risen
dough for a 400gm finished loaf.

4. Bake
    ... In pre-heated oven for 45-55 minutes - depending on your loaf size.
Suggested temps = gas/electric/fan-forced all around 210-215deg. Celcius.

You’ll have to experiment with your oven so your loaf browns nicely all over and does not burn on top or bottom before inside is properly baked.
Use a heavy bakers grade tin so the heat is drawn into the centre to bake it well.
During the first 10-15 minutes of baking, your dough will rise another 10-20% (‘oven-spring’). Allow for this extra height in your oven!
When baked, remove from oven and tip out onto cooling rack to cool for 1-2 hours.gluten free high tin on rack
Attempting to cut it or eat it before this time will cause the bread to stick to the knife and the bread may feel too damp and undercooked.

To add seeds for a multigrain loaf, see info on Vienna style.


Too much water will cause a higher, lighter loaf but may cause holes in the bread.
Too little water will cause a lower more compact loaf.
Just the right amount of water will give you a light, high rising, even textured loaf.
If necessary, make adjustments by 10ml per loaf till perfect.
nd instructions.