Tips

 I have to disagree with the advice about not letting bread rise in a warm oven. I have a fan-assisted electric oven which, when on it's lowest setting, provides the perfect even temperature for bread rising - out of the cold British drafts! - Trish (Customer)

 

Always store Breads From Anna® mix in a cool location if it will be awhile before you use it (mix has a two-year shelf life). Do not store in the refrigerator or freezer; a cupboard away from the heat of an oven is best. We now carry a bread keeper which keeps bread fresh, longer! Please see our products page for more information.

           

Review instructions on package carefully and have all the wet ingredients measured out in advance. Also gather any equipment in advance and have prepared, i.e. bread loaf pans lightly oiled and dusted with rice flour.  

            

Follow instructions as stated and in the order listed.

             

Mixes (excluding pie crust) will stay fresh for three to four days sitting on the counter. To store for longer periods, slice and put into a plastic freezer bag and keep in the freezer. You can also slip pieces of wax paper between each slice to make it easier to pull apart. Pop in the oven or toaster to refresh, can also pull out in the morning and let thaw with no need to reheat.

For the gluten, soy, nut and rice free mix (orange/red label) and gluten, corn, dairy, soy, nut and rice free mix (green/yellow label): Mix 3/4 cup coconut milk and 2 heaping teaspoons of baking powder, this will equal the egg amount needed for any of our sandwich breads. Also note, Baking Powder can have cornstarch in it.  You can make your own by combining 1/3 cup baking soda, 2/3 cup arrowroot and 2/3 cup crème of tartar.

For the gluten, corn, dairy, yeast, soy, nut and rice free mix (blue label): Take two tablespoons ground flax and blend with seven tablespoons boiling water. Blend until well combined; mixture will become gelatanous like egg. Add to wet ingredients then follow instructions on package.