*****Machine Settings***** Program: Rapid NOT GF Loaf size: 800 g Crust: Dark Delay timer: OFF Open lid at 20 minutes to check rise
*****Australian spoon measures used***** 1 Australian tablespoon = 20 ml 1 teaspoon = 5 ml
****Flour Notes****
**White Wings (most stable – best starting point)
Flour: 500 g White Wings GF plain/bread flour
Water: 390 ml cold water (start here; you can adjust ±10 ml next time)
Psyllium: 1 level tbsp (≈10 g)
Notes: Handles water well, good structure, least collapse. If the dough looks very stiff during mixing, add up to 10 ml more water. If it looks too loose/runny, reduce water by 10 ml next time.
**Coles I’m Free From GF flour
Flour: 500 g Coles I’m Free From GF plain flour
Water: 380 ml cold water (you can adjust between 370–385 ml)
Psyllium: 1 level tbsp (≈10 g) or 2 heaped tsp
Notes: Slightly less thirsty than White Wings. Aim for the same “thick cake batter” look in the mixing stage.
**Aldi Has No GF flour
Flour: 500 g Aldi Has No GF plain flour
Water: 360 ml cold water
Psyllium: 2 level tsp (≈8 g) up to 1 level tbsp (≈10 g) if the dough still looks loose
Notes: This blend absorbs the least water and over‑proofs the easiest. Be extra strict with the 20‑minute rise check—if it’s already very domed, stop the program and switch to Bake Only.
*****The 20‑minute check (your collapse‑prevention step)*****
Open the lid 20 minutes after mixing begins.
If the dough is already doming high: → Stop the program → Switch to Bake Only for 50–60 minutes
If the dough is level or slightly domed: → Let Rapid cycle finish normally This one step prevents 90% of GF breadmaker failures.
