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Gluten Free Classic Bread Mix 15kg

BAG – 15kg (available via your distributor only)

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A versatile gluten free bread mix, designed to produce a variety of traditional bread products including sandwich loaves, dinner rolls, almond bread, fruit loaves, excellent gluten free doughnuts and a yeast free pizza base.

This bread mix was developed especially without corn starch to cater for people with specific food intolerances to corn.

Product Specification

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Scope This specification covers the 15kg Industrial pack of Gluten Free Classic Bread Mix.
Purpose The purpose of this specification is to cover the physical, compositional, handling, transportation, usage, storage and other parameters in relation to this product.
Product Description White to off white free flowing powder.
Composition Ingredients: Rice flour, Tapioca starch, Potato flour, raising agents (450, 500, 575), Sugar, emulsifiers (471 (soy), 481), iodised salt, Modified Tapioca Starch, vegetable gums (415, 407), Psyllium Husk)
Methods of Preservation Dry powder product
Pack Variants 15kg Industrial and food service market
Packaging – Primary • 465 X 660 X 120mm BL70/70/70/HDPE • Multi walled paper bag with PE liner. • 70 GSM Bleached sack kraft • 70 GSM Natural sack Kraft • 70 GSM Natural sack Kraft • 15um HDPE film.
Packaging – Secondary N/A
Storage Conditions Ambient. Away from direct sunlight.
Distribution Method Ambient food approved vehicle / container
Shelf Life 24 Months from date of manufacture.
Customer Preparation Prepare as per label instructions.
Certification • Australian Coeliac Society endorsement • Codex alimentarius (HACCP) / SQF / WQA certified by BSl • Halal Certified • Kosher Certified
Country of Origin Made in Australia from Imported and Local ingredients.

Qty PER 100 g
ENERGY kJ 1380
Saturated g 1.4
Carbohydrate TOTAL g 81.1
Sugars g 3.5
SODIUM mg 1180
Gluten mg Not detected

Nutritional information provided is theoretical only and has been calculated from information obtained from suppliers’ specifications and food composition tables. All information is offered in good faith, without guarantee or obligation for the accuracy or sufficiency thereof.

Allergen Declaration

Cereals containing gluten and their products No Limit of detection: 5ppm
Yeast and derivatives No
Crustacea and their products No
Egg and egg products No
Fish and fish products No
Milk and milk products No
Nuts, sesame seeds and their products No
Peanuts, soybeans and their products No
Added sulphites > 10/mg/kg No
Bee pollen No
Propolis No
Royal jelly present as a food or royal jelly present in food No

Other Sensitive Substances

Corn and derivatives No
Antioxidants BHA, BHT, tocopherols No
Flavour enhancers including MSG No
Artificial sweetener No
Preservative (s) No
Antioxidant (s) No
Hydrolysed Vegetable protein No
Herbs and Spice extracts No
Allium Genus (onion, spring onion, leek, garlic, other) No
Allium derivatives No
Legumes (beans, peas, lentils, bean sprouts) No
Animal and derivatives (animal flesh, bone stock, animal fat, gelatine, protein) No

Dietary status

Free from added MSG Yes Lacto-ovo Yes
Free from artificial colour Yes Lacto- Yes
Free from artificial flavouring Yes Vegan Yes
Vegetarian Yes Suitable for coeliacs / gluten intolerant Yes

Other Status

Kosher Certified
Halal Certified
Genetically modified Non GMO
Irradiation Not treated
Ethylene oxide Not treated

Well and Good Food Service certification logos

Version 5.2 Date Issued: 17 October 2014 Approved by: Sam Barak, Managing Director




Product Recipes

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Savoury Muffin / Frittata Slice / Vegetable Slice

Ingredients Required:
  • Classic Bread Mix: 250 g
  • Whole egg: 200 mL
  • Water: 100 mL
  • Oil: 100 mL
  • Salt and Pepper: to taste
  • Vegetables of choice: 250 g

  1. Preheat oven to 200°C   (fan forced)
  2. Mix the egg, water, oil lightly in a bowl;
  3. Add the Classic Bread Mix and salt and pepper until the lumps have gone.
  4. Add vegetables or savoury filling of your choice.
  5. Mix until evenly dispersed.
  6. Fill into greased muffin tins.
  7. Bake for 20 to 24 minutes

Updated: 17th March 2014