Gluten-Free Baking for Beginners: Your Simple Bake Quick-Start Guide

If you’re baking gluten-free for the first time, you’re not alone, and you don’t need special skills, a stand mixer, or years of sourdough experience to achieve proper, bakery-style bread, cookies, or pizza bases in your own oven.

This guide walks you through exactly what to do, step by step, whether you’re using a Simple Bake sourdough bread, cornbread, cookie, or pizza premix right now.

What you’ll need before you start:

• A large mixing bowl

• Kitchen scales (weighing water is more accurate than using a jug)

• A loaf tin, banneton, or baking tray, depending on the premix

• A clean tea towel

• An oven that reaches 250°C

That’s it: no proving drawer, bread machine, or gluten-free baking badge required.

Here are the 5 simple steps for our sourdough bread premixes.

Most of our sourdough bread premixes (Amaranth, Buckwheat, Chickpea, Oat, Quinoa) follow the same easy rhythm:

Just add water and oil, then wait a little while.

1. Wake up your starter. Pour the dried sourdough starter mix into a bowl and add water. Leave for 6–12 hours until active. Not sure it’s ready? Drop a teaspoon into a glass of water; if it floats, it’s ready.

2. Mix your dough. Add 320–330g of water and 15g of oil to the premix. Mix until no dry bits remain. Gluten-free dough is naturally stickier than wheat dough, so wet your hands rather than reaching for extra flour.

3. Rest, then shape. Cover the bowl with a damp tea towel and rest for an hour. Knead briefly, shape your bread, then let it rise for around 5 hours until it’s visibly puffed up. Pop it in the fridge overnight to develop flavour.

4. Bake with steam. Preheat your oven to 250°C. Spray a little water into the oven (or place a tray of hot water on the bottom shelf) for steam, then bake for 10 minutes at full heat before dropping to 225°C for a further 35–40 minutes.

5. Cool completely before slicing. This is the hardest step, but slicing warm gluten-free bread is the number one cause of a gummy middle. Cool on a wire rack, ideally overnight, then slice with a serrated knife.

Don’t worry if your first bread isn’t picture-perfect. Gluten-free dough behaves differently from wheat dough, and it takes a bake or two to get a feel for it.

Not every premix needs a starter.

• Cookies & ginger biscuits: just add egg and butter, mix, and bake straight away; no proving needed. Expect golden, crisp edges and a chewy centre. If your kitchen is very hot, place in the fridge for a couple of hours or overnight, then bake when you are ready. 

Why is gluten-free bread taking longer than my old wheat bread?

Because it genuinely does. Expect a gluten-free bread to take around 60–75 minutes longer in the oven than a wheat bread, and to sound hollow when you tap the base once it’s ready.

My starter isn’t bubbling; what do I do?

This is the most common first-timer worry, and it’s almost always fixable:

• Give it more time. A sluggish starter in a cool kitchen can take an extra day to wake up properly.

• Add a splash more room-temperature water if it looks thick and dry.

• Check your water. Heavily chlorinated tap water can slow a starter down, so letting tap water stand for a few minutes or using filtered water can help.

• Look for the signs. A ready starter should look bubbly and airy, smell pleasantly sour, and pass the float test above.

How do I store my premix and my baked bread?

• Unopened premix: keep it in a cool, dry place, away from direct sunlight.

• Baked bread: keep for 3–4 days at room temperature in an airtight container or bag.

• Freezing: slice, wrap tightly, label with the date, and freeze for up to 3 months, perfect for portioning out a loaf as you go.

Can I make it my own?

Yes, once you’ve got the basic method down, add up to 2 tablespoons (roughly 50g) of seeds, herbs, or dried fruit to the dry mix before you add water. It’s an easy way to make a Simple Bake bread feel like yours.

Quick FAQ:

Do I need a stand mixer?

No, you can mix by hand, though it takes a bit more effort. Mix thoroughly for 3–4 minutes until everything’s well combined.

How many slices does one pack make?

Each 500g bread premix makes one full bread, roughly 8–10 slices.

Is Simple Bake actually 100% gluten-free?

Yes, all premixes are gluten-free. Check each product page for full ingredient and allergen details, as some variants contain other allergens like tree nuts.

Still stuck?

Email support@simplebake.co.uk; we’re always happy to help you troubleshoot your bake.

Ready to try it yourself? Browse our full premix range and start with whichever bread sounds most delicious tonight.