Simple Bake

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 i...

Summer changes how we bake. Lighter meals, picnics, barbecues, and long evenings call for bread that's easy to make, easy to carry, and genuinely good. If you're baking gluten-free, these five recipes, all built around Simple Bake premixes, are worth adding to your summer rotation. Every one of these bakes works in a normal UK home oven, needs no specialist equipment, and comes together in under an hour. The cornbread and flatbreads are even faster. Here's what to make. 1. Classic Sandwich Loaf (Oat Premix) A reliable everyday loaf that holds together well for sandwiches and toasties. The  Simple Bake Oat Premix  produces a soft, mild crumb ideal for packed lunches and picnic sandwiches. Quick-start box What you need:  1 bag Simple Bake Oat Premix, water, oil (quantities on pack) Prove time:  45 minutes Bake:  200°C for 35 – 40 minutes Difficulty:  Easy Method Mix the premix with water and oil following the quantities on the pack. Pour into a lined loaf tin...