Not sure which one to pick? Want bakery-style bread, crust, and versatility → Artisan Want an easy, reliable sandwich loaf → Homestyle
The Artisan Gluten-Free Bread Mix
This is the one for people who miss real bread.
Crusty. Chewy. Full of flavour. The kind of loaf that feels like it came straight out of a bakery - not a compromise.
Created by Richard (chef and coeliac), this mix is all about bringing proper bread back. The kind you can shape, experiment with, and actually get excited about again.
Yes, it works beautifully in a loaf tin. But it really shines when you push it further.
Think: Baguettes Ciabatta Rolls and buns Rustic loaves
Why Artisan?
Real bread texture - chewy, crusty, satisfying
Versatile dough - shape it your way
Not just a sandwich loaf - this is proper baking again
Still simple - no complicated ingredients or processes
What you won’t find
No measuring multiple flours
No hunting down weird ingredients
No compromise on taste
Allergen-friendly
Gluten free, nut free, dairy free, and full of good stuff only (contains powdered egg white)
The result?
Brood that doesn’t feel gluten free. Because it isn’t trying to be “good for gluten free”… it’s just good bread.
How easy is it?
We’ve done all the hard work for you. Everything is already blended in the exact right quantities.
All you need to add is: 2 tsp active yeast + 430ml warm water
Mix it, shape it your way or pour into a tin, let it rise, and bake.
Method
Mix - around 10 minutes
Proof - 30 to 60 minutes
Bake - around 30- 60 minutes
Cool - let it set (worth the wait)
Enjoy - fresh, toasted, or however you like it
Gluten Free, Nut free, Dairy free, soy free
You’ll Need:
1 pkt G3Baker Artisan Bread Mix
430ml warm water (40°C - warm, not hot)
8g active yeast
Stand Mixer (Best)
Add all ingredients to bowl
Mix low 1 min
Mix high 5 min
Rest 4 min, mix 1 min
Hand Mix
Tip mix into bowl
Measure water into the bag, add yeast + 2 tbsp bread mix, shake in bag
Leave 10–15 min until bubbly
Add to dry mix
Mix 1 min, rest 4 min
Mix 1 min, rest 4 min, mix 1 min
Shape & Bake
Bake Basics:
Preheat 210°C. Bake at 200°C.
Cool before cutting
Tray Bake (Focaccia Style)
Oil 28cm x 38cm tray
Spread dough (wet hands, ~2cm thick)
Smooth top (dimples optional)
Prove 20–50 min until puffy
Bake 25 min until golden
Loaf (Tin)
Grease Pullman style tin
Smooth top (wet hands)
Cover, prove 20–90 min (1–2cm below top)
Bake 60 min (no lid)
Cool fully (~4 hrs) before slicing
Buns & Rolls
Shape using: Wet hands / Light flour / Piping bag
Place on greased tray, spaced apart
Cover, prove until puffy
Bake 25–30 min until golden
INGREDIENTS: brown rice flour, tapioca starch, potato starch, sorghum flour, high oleic canola oil, sugar, vegetabel gums (415, 464), egg white powder, psyllium husk, salt, maltodestrin, anticaking agent (551)
CONTAINS: egg.
Made in NZ from local and imported ingredients
