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Bakers Magic Gluten Free Flour 10kg

Regular price $99.95

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Bakers' Magic Gluten free flour

A great alternative to wheat flour, 'Bakers' Magic Gluten-free Flour' is a versatile blend. Containing higher protein and fibre levels than most other gluten free blends, it's ideal for baking and producing immensely satisfying gluten-free products. With no rice flour, this blend will make products that are naturally flexible and don't require added gums, thickeners or emulsifiers. 

Wheat free, egg free, soy free & nut free.

Scroll down for a great recipe for a loaf of white bread.


Maize starch, potato starch, flaxseed flour, psyllium, pea protein.

*Average quantities

Nutritional Panel Per 28* g  Per 100* g
Energy (kJ) 402 kJ  1435 kJ
Protein 2.3 g 8.2 g
Fat - Total 1.3 g 4.5 g
Fat - Saturated 0.1 g 0.5 g
Carbohydrate 16.7 g 59.6 g
0.1 g 0.1 g
Dietary Fibre 4.0 g 14.4 g
Sodium 11 mg 39 mg 


Baker's Magic "White' Bread


450 g Bakers' Magic Gluten free flour

2 tsp Yeast

1 tbs Sugar

1 1/2 tsp Salt

550 g Warm water

50 g Oil (with little flavour)

Extra Oil

Optional Sesame seeds for sprinkling on top


Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable.

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil a heavy duty loaf baking tin. The baking tin will need to be seasoned if using it for the first time, otherwise the bread will stick to the sides.


Place ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 450 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Mix @ 37o C for 2.5 mins at speed 3.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 450 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins.

Both Methods

Transfer the dough to the bread tin. Lightly oil the top of the dough before proofing. Sprinkle on sesame seeds if you want.

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200o C (fan forced).

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200o C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200o C.

Bake at 200o C for ~50 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking.

Take out of the oven & cool the bread on a cooling rack (take it out of the baking tin). The bread should slide out of the baking tin. If it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it.

Simply enjoy!