Gluten-Free Wonder Bread & Pizza Instructions

Use our One-Bag Wonder Mix to makes quick & easy gluten-free bread & pizza bases at home. Just add water & olive oil. 

Gluten-Free Wonder Bread Instructions

Quick gluten-free bread for lunch or dinner, just add water & olive oil, rest for 30 minutes then bake for 30 minutes until golden. 

 

What you will need:

Ingredients:

For small tin loaf 
1 x One-Bag Wonder Bread & Pizza Mix (small bag 380g)
300g water
30g olive oil
 
For large tin loaf 
1 x One-Bag Wonder Bread & Pizza Mix (Large Bag 590g)
470g water
50g olive water
 

Instructions: 

Make sure to read through the instructions & watch the video at the end.

1. Combine all the wet & dry ingredients together & mix thoroughly for 5 minutes or until the dough comes together (as per the video below). Making sure everything is well incorporated. 

For the next step, please ensure you have the correct size bread tin for your One-Bag Wonder Mix:
Small bread tin (15cm x 9.5cm x 7cm) for the small 380g flour bag
Large bread tin (21.5cm x 11.5cm  x 7cm) for the large 590g flour bag. 

2. Your bread tin should be non-stick, otherwise please line with baking paper. Oil your hands & place dough into the tin. Then press down to shape the dough into the tin. This helps remove any air pockets which can cause big holes in your bread if left un-removed. 

 
3. Wet the top of the dough with some water & oil, do this using either a pastry brush or gently apply with your hands to keep the top moist. Cover to prevent draught which can dry out the top of your dough. If left uncovered, your bread will have a thick & un-desirable crust when baked so please cover it. 

4. Preheat your oven to 240 degrees Celsius for 30 minutes. Let your bread rest inside the bread tin for 30 minutes or until it has grown by 50% in size. Afree 30 minutes, your dough should just be doming slightly over the tin like the image below.
Please note: below is a picture of our large tin, the small tin will have slightly higher doming. Aim for 50% growth before putting into the oven. If you are using a different size tin, the growth of your dough may vary.
 

5. When your dough is ready, take the cover off & spray or brush some more water onto the top of your dough. Place your risen dough into the oven along with 2 or 3 ice-cubs & bake at 240 degrees for 30 minutes or until desired golden colour.

Please note that different ovens will have different results so you may need to adjust accordingly. The aim is to bake it hot, so ensure you preheat your oven! 
 

 6. Once your bread is baked, take it out of the tin & let it cool down on a cooling rack for about 10 minutes before cutting. 

Best eaten warm & on the same day of baking. Any leftovers should be sliced & frozen for toast.   


Watch the WONDER BREAD video instructions here:

 

 

Gluten-Free Wonder Pizza Base Instructions 

Just add water & olive oil to our One-Bag Wonder Gluten-Free Bread & Pizza Mix for quick & easy pizzas. 

What you will need:

 

Ingredients:

Makes 2-3 pizza balls (200g - 300g balls)
1 x One-Bag Wonder Bread & Pizza Mix (small bag 380g)
300g water
30g olive oil
 
Makes 4-5 pizza balls (200g - 300g balls)
1 x One-Bag Wonder Bread & Pizza Mix (Large Bag 590g)
470g water
50g olive water
 

Instructions: 

Make sure to read through the instructions & watch the video at the end.

1. Combine all the wet & dry ingredients together & mix thoroughly for 5 minutes or until the dough comes together (as per the video). Making sure everything is well incorporated. 

2. Tip the dough out & divide into equal size balls. Small pizzas typically around 200g or large pizzas are 300g balls. Preheat your oven with a stone tray (optional) to 250 degrees. Oil each ball with some olive oil, let it rest for 30 minutes inside a tub with the lid on. It’s important not to let the ball dry out. 

3. Make the pizza: flatten or roll out each dough ball & top with your favourite toppings and bake on high (250 degrees) for 10-15 minutes or until golden & crispy. Enjoy!

 Watch the WONDER PIZZA video instructions here:

Back to blog