Dowbox
Gluten-Free Bread Blend 500 g, ₹ 324.00
Gluten-Free Bread Blend 500 g, ₹ 324.00
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Bake gluten-free bread that’s wholesome and delicious with Dowbox’s 100% Gluten-Free Bread Blend. Specially crafted for those seeking a gluten-free lifestyle, this blend combines carefully selected gluten-free flours in the perfect ratio, making it easy to create soft, fluffy, and flavorful loaves at home.
If you’re celiac, gluten-sensitive, or simply looking for healthier alternatives, our blend ensures you don’t miss out on the joy of fresh bread. Follow the recipe below exactly as it is to bake golden, crusty bread with a soft, fluffy center. It is filling, nutritious, and wholesome.
- 100% Gluten-Free & safe for Celiacs
- No preservatives or additives
- Soft texture that stays fresh longer
- Perfect for sandwich loaves, buns, pizza bases & more
Shelf Life: 9 months from the date of packaging (store in a cool, dry place away from direct sunlight).
RECIPE: No-knead, super-easy sandwich bread recipe
Cooking time: 45-50 min
Preparation time: 10 min
Time to proof: 2.5 hrs
Makes one loaf.
Ingredients:
570 g whole milk (or dairy-free milk)
56 g melted butter (or dairy-free butter)
6 g instant yeast (use nutritional yeast as it is gluten-free)
29 g sugar
8 g whole psyllium husks (or 2½-3 g or just about 1 tsp psyllium husk powder)
453 g Dowbox gluten-free bread flour blend
12 g salt
8 g baking powder
1 tsp apple cider vinegar (balances flavor, softens crumb)
Extra melted butter (optional)
Instructions
- Add all ingredients in a mixing bowl in the same sequence as given above, and let it rest for 5-7 minutes until gelled. Then mix with a dough hook or beater for 6-7 minutes. Remember to use only a spatula, not your hands, at any stage. The dough will be super-sticky.
- Cover and let the dough rise until doubled (about 1½–2 hours) in a warm spot.
- Preheat oven to 230°C.
- Deflate the dough by stirring well using a spatula. Transfer to a greased loaf pan, smooth the top, cover loosely, and let rise again for 30 minutes (until it rises 1 inch above the pan).
- Brush with butter (this is optional, but it gives a nice glaze to the loaf). Cover the pan with another loaf pan (or any other pan upside down over it and bake for 15 minutes.
- Remove the top pan, lower the oven to 190°C, and bake for 40–45 minutes more, until the bread is light and the center reaches 96-98°C.
- Remove the pan from the oven and cool on a wire rack. Cover the bread with a damp towel for 30 minutes and cool fully before slicing. The bread keeps soft for 2–3 days at room temperature (if you keep it wrapped).
Delicious Recipes
Try these amazing recipes using our premium flour
Rajgira Parantha (Serves 2-3)
Ingredients
- Rajgira flour – 1 cup
- Boiled potatoes – 2 medium, mashed
- Sendha namak (rock salt) – ½ tsp
- Green chili – 1, finely chopped (optional)
- Cumin seeds – ½ tsp
- Ghee – for cooking
- Water – as needed
- Fresh coriander – 1 tbsp, chopped (optional)
Instructions
- In a mixing bowl, add mashed potatoes, rajgira flour, salt, green chili, cumin seeds, and coriander.
- Mix well and add water little by little to form a soft dough. Since rajgira flour lacks gluten, kneading lightly helps.
- Divide the dough into small balls. Roll each between two plastic sheets or banana leaves to avoid sticking.
- Heat a tawa, drizzle a little ghee, and cook the paratha on both sides till golden spots appear.
- Serve hot with curd or vrat-friendly chutney.
RajgiraLadoo (Serves 6-8, makes ~12 ladoos)
Ingredients
- Rajgira flour – 1 cup
- Jaggery – ¾ cup, grated
- Ghee – ¼ cup
- Cardamom powder – ½ tsp
- Chopped almonds/cashews – 2 tbsp (optional)
Instructions
- Heat 1 tbsp ghee in a pan and roast rajgira flour on low flame until aromatic (about 5-6 mins).
- In another pan, melt jaggery with 1-2 tbsp water until it dissolves. Strain if needed.
- Add the jaggery syrup to the roasted flour, mix well, and cook for 1-2 minutes.
- Add cardamom and nuts. Mix and let it cool slightly.
- Grease your palms with ghee and shape into ladoos while warm.
- Cool completely before storing.
Rajgira Puri (Serves 3-4)
Ingredients
- Rajgira flour – 1 cup
- Boiled potatoes – 1 medium, grated
- Sendha namak – ½ tsp
- Water – as needed
- Ghee or oil – for deep frying
Instructions
- Mix rajgira flour, grated potato, and salt in a bowl. Add water gradually to make a firm dough.
- Grease a plastic sheet and roll small puris with your fingers or a rolling pin.
- Heat oil or ghee in a kadhai. Deep-fry puris on medium heat till puffed and golden.
- Drain on paper towels and serve with vrat aloo sabzi or curd.