White Bread Mix Kit

Are you tired of dry, crumbly gluten free bread? Do you wish you could simply enjoy a slice fresh off the loaf instead of having to toast it first?

When was the last time you enjoyed the taste and texture of your bread instead of smothering it in every topping imaginable to try and convince yourself it was real bread?

Well the wait is over! Starry Lane bread feels like bread, smells like bread, and tastes like bread, because it is real bread. It just happens to be free of all ten of the top food allergens.

With our White Bread Baking Mix you can make Starry Lane bread right in your own home. Have fresh baked, gluten free bread whenever you like!

Each White Bread Baking Mix makes 1 loaf of fresh white bread.

Don't be afraid to get creative. This baking mix makes awesome sandwich rolls too! For best results please watch our step by step video on how to make amazing Starry Lane bread.

1 bag of Starry Lane White Bread flour mix
1 bag of xanthan gum
Step by Step instructions on how to make amazing gluten free/allergen free bread!

Stand mixer (for best results), or hand mixer with paddle attachment
Granulated sugar (we recommend C&H brand)
Water
Yeast
Olive Oil

White Bread Mix Ingredients Rice, Corn Starch, Tapioca, Millet, Potato, Plant Fiber (psyllium), Sugar, Salt, Emulsifier (poly-glycerol esters of fatty acids from vegetable fat, mono and diglycerides from plant origin), Ascorbic Acid, Xanthan Gum

Step 1: Mix Your Dough

Mix Xanthan Gum

Whisk the provided xanthan gum with 1/3 cup very hot water.
Pour 1 tablespoon olive oil on top.
Set aside for Step 3.

Activate the Yeast

In a separate bowl, mix 1 tablespoon dry active yeast and 1 tablespoon sugar into 1¾ cups warm water (just warmer than body temp).
Let rest for 10 minutes until frothy and bubbly.

Combine Liquids

Add the xanthan gum mixture into the yeast water and stir well.

Add the Flour Mix

Slowly add the provided flour mix to the liquid.
Mix on low speed for 1 minute, then medium speed for 1 minute using a paddle attachment or dough hooks.
Tip: Avoid overmixing—too much air will affect how the bread rises.

Let the Dough Rest

Cover the bowl with plastic wrap.
Let it sit undisturbed for 15–20 minutes.

Step 2: Shape the Dough

Need help shaping rolls or other styles?
Visit: www.starrylanebakery.com/instruction-videos

Prepare Your Work Surface

Lightly oil your counter (or use non-stick spray).
Oil your hands or wear vinyl gloves—this dough is stickier than traditional dough.

Knead Gently

Turn dough onto the oiled surface.
Knead gently for 1 minute (it’s fine if some sticks to the bowl).

Form the Loaf

Shape into a ball, then roll into a sausage shape (about 8” long).

Flatten It

Turn the dough so one end faces you.
Press it down flat (about 1 inch thick) to release air bubbles.

Roll It Up

Roll the dough into a jelly roll, then stretch it until it fits your loaf pan (ends should touch the sides).
Place dough in pan and press down slightly on top.
Cover tightly with plastic wrap.

Chill

Refrigerate the covered loaf for 8 to 24 hours (overnight is ideal).

Step 3: Bake Your Bread

Preheat Your Oven

Preheat to 375°F (or 350°F for convection ovens).

Remove from the Fridge

Take off the plastic wrap (important—don’t bake plastic!).

Brush the Top

Lightly coat the top with olive oil or egg wash (if no egg allergy).
This helps the crust brown evenly—no oil = weird white top!

Bake – Part 1

Bake for 1 hour and 15 minutes.

Bake – Part 2

Lower oven to 325°F (or 300°F convection).
Bake for an additional 15 minutes.

Cool Completely

Immediately remove bread from the loaf pan (or it gets soggy).
Let cool on the counter or rack for 2–3 hours.

Enjoy!
Slice, toast, or sandwich away—without worry.
This loaf was made for sharing!

Yes! This mix is 100% vegan and contains no added sugar. That means you can choose the sweetener that fits your lifestyle, while still enjoying a base that’s completely plant-based and free from all animal products.

What makes Starry Lane mixes so special? It's all in the proportions. At Starry Lane we don't believe in generic, cup for cup, flour blends. They just don't work. Instead we blend a different mix for each and every product we make. Even if the ingredient list looks the same, the amounts of those ingredients are formulated to make sure each item we make has the unique taste and texture you expect from your baked goods.