Easy Peasy Flour Mix Recipes

Welcome to Easy Peasy flour Mix resource page!

Choose below what you’d like to bake with your Flour Mix. Click here to purchase.

For 1 Large loaf, you’ll need:

  • 2 ½ Cups (360g) Flour Mix
  • 1 ½ Cup (333g) Lukewarm Water
  • 3 Tbsp (35g) any Oil, like Olive or Sunflower
  • 1 Packet Yeast
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
    Bread Pan (9in x 5in or similar), Rubber Spatula and Brush
    Scale (recommended) or Measuring Cups and Spoons

Steps

  • Preheat oven to 400F convection or 425F no convection.
  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put dough into a greased bread pan, size roughly 9” x 5”
  • Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
  • Keep out of direct air-flow or cover with wet towel and let rise until about doubled, 40-55 minutes. Bake for 60 minutes.
  • Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
  • Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.

The video above is for Classy Slice Bread. The directions are the same, but the ingredients differ:

  • 2 ½ Cups (360g) Flour Mix
  • 1 ½ Cup +2 Tbsp (352g) Lukewarm Water
  • 3 Tbsp (35g) any Oil, like Olive or Sunflower
  • 1 Packet Yeast
  • Hemp Seeds (39g = 4 Tbsp)
  • Millet Seeds (18g = 1.5 Tbsp)
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
  • Bread Pan (9in x 5in or similar), Rubber Spatula and Brush
  • Scale (recommended) or Measuring Cups and Spoons

Steps

  • Preheat oven to 400F convection or 425F no convection.
  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put dough into a greased bread pan, size roughly 9” x 5”
  • Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
  • Keep out of direct air-flow or cover with wet towel and let rise until about doubled, 40-55 minutes. Bake for 60 minutes.
  • Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
  • Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.

The video above is for Classy Slice Bread. The directions are the same, but the ingredients differ:

  • 1 3/4 Cups (240g) Flour Mix
  • 1 ½ Cup +1 Tbsp (342g) Lukewarm Water
  • 3 Tbsp (35g) any Oil, like Olive or Sunflower
  • 1 Packet Yeast
  • Buckwheat Flour (60g = 1/2 Cup)
  • Tapioca Flour or Starch (60g = 1/2 Cup)
  • Sunflower Seeds (46g = 1/3 Cup)
  • Millet Seeds (37g = 3 Tbsp)
  • Flax Seeds (9g = 3 tsp)
  • Molasses (30g = 1.5 Tbsp)
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
  • Bread Pan (9in x 5in or similar), Rubber Spatula and Brush
  • Scale (recommended) or Measuring Cups and Spoons

Steps

  • Preheat oven to 400F convection or 425F no convection
  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put dough into a greased bread pan, size roughly 9” x 5”
  • Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
  • Keep out of direct air-flow or cover with wet towel and let rise until about doubled, 40-55 minutes. Bake 400F convection (or 425F no convection) for 45min, then turn down to 350F convection (or 375F no convection) for 25 min. Please watch the top crust to prevent it from getting too dark. Every oven bakes a little bit differently and if you know your oven runs hot, you may need to turn the oven down to 350F a little bit sooner.
  • Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
  • Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.

The video above is for Classy Slice Bread. The directions are the same, but the ingredients and bake time differ:

  • 2 ½ Cup (360g) Flour Mix
  • 1 ½ Cup (330g) Lukewarm Water
  • 3 Tbsp (35g) any Oil, like Olive or Sunflower
  • 1 Packet Yeast
  • Sugar (75g = 1/3 Cup)
  • Raisins (60g = 1/3 Cup)
  • Cinnamon (8g = 3 tsp)
  • Cardamom (1g = 2 pinches)
  • To substitute Maple Syrup for Sugar, use 115g Maple (1/3 Cup) and 292g Water (1 1/3 Cup)
  • To substitute Honey for Sugar, use 92g Honey (1/3 Cup) and 314g Water (1 1/3 Cup + 2 Tbsp)
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
  • Bread Pan (9in x 5in or similar), Rubber Spatula and Brush
  • Scale (recommended) or Measuring Cups and Spoons

Steps

  • Preheat oven to 400F convection or 425F no convection.
  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put dough into a greased bread pan, size roughly 9” x 5”
  • Smooth top of bread with wet spatula or wet hands. Dough is very sticky, so use Water for easy handling.
  • Keep out of direct air-flow or cover with wet towel and let rise until about doubled, 40-55 minutes.
  • Bake for 30 minutes. After 30 min of baking, reduce temperature to 325F convection (or 350F no convection) and bake for 1 more hour (so total bake time is 1.5 hrs). This is needed so the top doesn’t burn. Please watch the top crust to prevent it from getting too dark. Every oven bakes a little bit differently and if you know your oven runs hot, you may need to turn the oven down to 325F a little bit sooner.
  • Remove from pan immediately and cool on a rack for at least 2hrs before cutting in.
  • Store air-tight for up to 3 days at Room temp, 2 weeks in Fridge or 3 months in Freezer.

To make one 10-12in pizza crust, you’ll need:

  • 1 ⅓ Cups (185g) Flour Mix
  • ⅔ Cups (146g) Lukewarm Water
  • 1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
  • ½ Packet Yeast (1 tsp, 3.5g)
  • ⅔ tsp (2.7g) Baking Powder
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or a Spatula and mixing bowl
    Pizza Pan, Parchment paper, Rubber Spatula and Brush
    Scale (recommended) or Measuring Cups and Spoons

Steps

  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Put on baking sheet (oiled or on parchment paper), form with spatula or hands into 10-12” circle. Dough is very sticky, so use Water for easy handling. Water your hands or spatula liberally and multiple times during the forming.
  • Let rise for 45-55 minutes.
  • Pre-heat oven to 350F (no convection).
  • Pre-bake (without toppings) for 40 minutes at 350F (no convection).
  • Remove from Oven, turn oven up to 425F, put toppings on, and bake for 12-15 more minutes.
  • The Quick version: you can skip the Rise. Simply put toppings on your raw pizza after forming and put in pre-heated oven at 350F no convection for 45-50 minutes.

To make 6 dinner rolls, you’ll need:

  • 1 ⅓ Cups (185g) Flour Mix
  • ⅔ Cups (146g) Lukewarm Water
  • 1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
  • ½ Packet Yeast (1 tsp, 3.5g)
  • ⅛ tsp (0.5g) Baking Powder
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
    Sheet Pan, Parchment paper, Spoon, Rubber Spatula and Brush
    Scale (recommended) or Measuring Cups and Spoons

Steps

  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Form dough into 6 little balls, about the size of a golf ball.
  • Dough is very sticky, so use Water for easy handling. It’s best to scoop the little balls with a tablespoon, then wet your hands and round them out.
  • Place on a baking sheet (oiled or on parchment paper) or in a bread pan next to each other if you want the pull-apart effect.
  • Preheat oven for 350F (no convection).
  • Let rise for 40-50 minutes.
  • Bake for 45 minutes. Enjoy right away! Or later if you can wait.

You’ll need

  • 1 ⅓ Cups + 1 Tbsp (196g) Flour Mix
  • ½ Cups + 2 Tbsp (136g) Lukewarm Water
  • 1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
  • 1 ⅛ tsp (4.5g) Baking Powder
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl
    Rolling Pin or Tortilla Press, Parchment paper, Frying Pan, Rubber Spatula and Spoon
    Scale (recommended) or Measuring Cups and Spoons

Steps

  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Pre-heat Frying Pan on medium/high heat
  • Form dough into a little ball, about the size of a golf ball
  • Dough is very sticky, so use Water for easy handling. It’s best to scoop the little ball with a tablespoon dipped in water
  • Place in-between two layers of Parchment Paper, at least 8in in length or diameter
  • Flatten with Tortilla Press or Rolling Pin, until completely thin, about ⅛in
  • Place into frying pan and fry 90 seconds on each side. No oil needed, the parchment paper will peel off easily on its own when cooked
  • Note: watch the heat, you may have to slightly increase if tortillas aren’t peeling off the parchment paper easily or decrease if the parchment paper and tortillas are getting burnt. Overall, it’s very easy to fine-tune and fun to make!
  • Enjoy fresh right away or store in the fridge for up to 14 days. Heat up slightly in toaster or skillet if enjoying later.

For One 12-inch baguette or Two 6-inch demi-baguettes, you’ll need:

  • 1 ⅓ Cups (185g) Flour Mix
  • ⅔ Cups (146g) Lukewarm Water
  • 1 ½ Tbsp (18g) any Oil, like Olive or Sunflower
  • ½ Packet Yeast (1 tsp, 3.5g)
  • ⅛ tsp (0.5g) Baking Powder
  • Kitchen mixer (with a Paddle attachment, aka Flat Beater, not the dough hook), Hand Mixer, or Spatula and mixing bowl Baguette Pan, Rubber Spatula, Brush and Knife Scale (recommended) or Measuring Cups and Spoons

Steps

  • Mix for 8 minutes until dough is smooth. Use Kitchen Aid Mixer, electric hand mixer on low speed or just mix with wooden spatula if you want a little workout.
  • Shape baguette with wet hands, place on oiled baguette pan
  • Form dough into a little ball, about the size of a golf ball
  • Let rise 45 – 55 minutes at room temperature. Longer if it’s cold, shorter if it’s warm.
  • Preheat oven to 400F convection, or 425F regular.
  • Right before putting in Oven score Baguette with Knife
  • Bake for 35-40 minutes. Add few minutes if you like thicker crust.
  • Remove from oven and enjoy right away! Baguettes taste best the first day.

 

To make a 9-inch Pie Crust, you’ll need:

  • 1 Cup (138g) Happy Campers Easy Peasy Flour Mix
  • 6 Tbsp chilled Coconut Oil, Regular Butter or Plant-Based Butter. To chill, put in the fridge for 30 minutes.
  • 1 – 2 Tbsp Ice-cold Water
  • ½ tsp Baking Powder
  • 1 tsp Apple Cider Vinegar
  • Pastry Cutter or Fork and Mixing Bowl
  • Waxed Paper, Rolling Pin and 9” Pie Pan

Steps

  • Add Flour Mix and Baking Powder into mixing bowl and combine.
  • Add chilled Coconut Oil or Butter and work it in gently with a pastry cutter or fork. The goal is to incorporate them together until the texture is like coarse sand. It’s okay if some pieces are larger – as big as peas is okay. Avoid overworking it and mushing it together.
  • Pro Tip: The Mixing method is really absolutely crucial for Pie Making. Out of all baked goods, Pie Crusts are probably the most particular on how they should be mixed. Anybody else feels that way? The reason is that Pie Crust Mixing is somewhat counter-intuitive, because you actually do NOT want to mix the dough very much. If you mix it a lot, you will combine all ingredients thoroughly and this is actually a bad thing, because it will create a tough crust. You want the ingredients just barely come together. This creates that FLAKY crust that we’re all after. There is one kitchen tool that’s really really handy for Pie Crust – it’s a Pastry Cutter. It helps to cut the fat evenly and mix it with flour WITHOUT mushing the fat and thus hydrating with the flour (which results in that tough crust). It’s really the mushing of the fat that should be avoided as much as possible. By the way, the reason why the fat and water should be cold is that cold fat doesn’t mush nearly as easily as warm and soft (or partially melted) fat. You can make a good flaky crust just by mixing with hands or wooden spatula, but it’s a bit more tricky to avoid the mushing. Pastry Cutter is really quite handy here.
  • Add Apple Cider Vinegar and 1-2 Tbsp of Ice-cold Water, just enough so the “coarse sand” dough can come together and loosely form a ball.
  • Pro Tip #2: The dough really should be really really dry. That’s really how pie doughs are. It should just barely come and hold together. If you really feel that 1-2 Tbsp of water is too little, then go for 3 Tbsp, but that’s the absolute maximum. If the dough just won’t come together even with 3 Tbsp of water, give it a 10 minute rest at room temperature, let the fat inside soften up, then try to make the dough disk. If it’s still not coming together, give it another 5-10 minutes. Eventually, it’ll surely come together and form that loose ball.
  • Transfer the dough to a sheet of Waxed Paper and create a round disk about half an inch thick with your hands.
  • Place another sheet of Wax Paper on top and roll it out to about 10 inches to fit your 9-inch pan.
  • Transfer the crust: simply remove the top layer of Wax Paper, place your Pan on it face-down and flip them over! It’s pretty easy to do and if the dough rips, you can easily patch it together once it’s in the Pan. No one will ever know.
  • Peel off the (now) top layer of Wax Paper, use your hands to form it neatly into the Pan.
  • Now your Pie Crust is ready to be filled with delicious Pie filling and then baked! The bake time will depend on the Pie filling you choose.

Our favorite Pumpkin Pie filling!

  • 2 ¾ Cups Cooked Pumpkin or squash (butternut, acorn squash…) or just buy a can of pumpkin puree at a store!
  • 3 Tbsp Arrowroot Starch
  • ⅛ tsp Salt
  • 1 Tbsp Pumpkin Seasoning (mix of Cinnamon, Nutmeg, Allspice and Ginger)
  • 10 Fresh pitted Dates
  • 1 ½ tsp Stevia or any other sweetener to taste

Steps

  • Pre-heat oven to 350F.
  • Add all ingredients in a food processor and blend until creamy smooth, about 7 mins.
  • Taste the filling and add more spice or sweetener to your liking.
  • Pour into your raw Pie Crust and bake for about 1hr – 1hr 15 min or until cracks start to form and it doesn’t wiggle and wobble too much when you jiggle it.
  • Bonus points for drawing or writing something fun into the filling!

To make 8-10 biscuits, you’ll need:

  • 1 Cup (138g) Happy Campers Easy Peasy Flour Mix
  • 1 Tbsp Baking Powder
  • ¾ Cup + 1 Tbsp (180g) Cream (Heavy Whipping Cream or Coconut Cream) + a little bit to brush tops with for that golden color
  • Optional: 2 Tbsp Garlic powder and 2 tsp Dried Rosemary – our favorite combination to make these biscuits savory!

Notes on Coconut Cream: you want one from a can. If you have Coconut MILK in a can, refrigerate it and then scoop what settles on top. You can also totally use straight up Coconut Milk from a can. The biscuits turn out slightly less rich, but just as delicious.

Steps

  • Preheat oven to 450F. (Biscuits like it hot!)
  • Combine Flour Mix with Baking Powder in a Mixing Bowl.
  • Add Cream and combine just enough so that everything comes together. Use a wooden spatula at first and then hands. Don’t overwork the dough.
  • Shape biscuits using one of these two methods
    • Quick method: simply scoop out 2 Tbsp-size dough and roll into little balls. This method is what’s shown in the photos.
    • Proper method for that pretty layered Biscuit look:
      • Flatten-out the dough onto a floured surface, about 1-inch thick
      • You can simply use your floured hands or a rolling pin
      • Use a biscuit cutter to cut the biscuits and place onto a baking sheet
  • Brush tops liberally with Cream for that golden brown color.
  • Bake for 10-12 minutes and omnomnomnom! Biscuits are fantastic hot straight from the oven as well as after cooling down.

To make 12-16 two-bites-size, soft-baked cookies, you’ll need:

  • 1 ½ Cup (208g) Happy Campers Easy Peasy Flour Mix
  • 1 tsp Baking Powder
  • ½ Cup “Fat” at room temperature (Coconut Oil, Regular Butter, Plant-Based Butter or Palm-Done-Right Palm Oil)
  • ½ Cup “Sugar” (Cane Sugar, Brown Sugar, Coconut Sugar, Maple Syrup, Date Paste, Honey or Molasses)
  • 2 Tbsp Water (no water if using Maple Syrup, Date Paste, Honey or Molasses)
  • 2-3 Tbsp Water (no water if using Maple Syrup, Date Paste, Honey or Molasses)
  • 2 tsp Vanilla (optional)

The above is your Base recipe. Now give your imagination a workout and add whatever tickles you fancy! If you feel like an amazing plain cookie, you also don’t have to add anything at all. Here are a couple of our favorite classics:

  • Gingerbread: 1 tsp Cinnamon, 1 tsp Ginger, 1/2 tsp Nutmeg, 1/4 tsp Cloves, 1 extra Tbsp Water
  • Chocolate Chip: ½ Cup chocolate chips
  • Snickerdoodle: 3 Tbsp Cinnamon (add extra 2 Tbsp of water)
  • Party Hearty Cookie: Raisins and chopped Walnuts, Craisins and chopped Pecans

Steps

  • Preheat oven to 350F.
  • Combine Flour Mix with Baking Powder in a mixing bowl. We like to use a wooden spatula and then combine everything together by hand at the end.
  • Add all other Ingredients (except chocolate chips, raisins or walnuts type of ingredients) and combine together well. Use a spatula or hands. It’s very quick and easy and doesn’t require any special technique.
  • Fold in Chocolate Chips, raisins or walnuts type of ingredients.
  • Scoop onto a baking sheet. We use a Tablespoon to scoop out bite-size cookies.
  • Flatten little bit with a fork if you want a flatter cookie shape.
  • Bake for 12 minutes and you’re in cookie heaven!!!
  • Notes: Bake for 15 minutes if you like crunchier cookies and for 10 minutes if you like softer. If you like extra soft, add 1-2 Tbsp extra water during mixing.

To make 6 Cinnamon Rolls, you’ll need:

  • 1 ¼ Cup (178g) Happy Campers Easy Peasy Flour Mix
  • 2 tsp = 1 packet (7g) Yeast
  • 2 tsp (5g) Cinnamon
  • A pinch (0.5g) Cardamom
  • 2 ½ Tbsp (38g) Sugar – or 3 Tbsp (55g) Maple Syrup
  • ½ Cup + 1 Tbsp (123g) Lukewarm Water – or ½ Cup (108g) if using Maple Syrup
  • 1 ½ Tbsp (18g) Olive or another Oil
  • Kitchen mixer, Hand Mixer, or Spatula and mixing bowl Glass Baking Dish (greased), Rubber Spatula Wax Paper, Sharp Knife

Filling Recipe: Feel free to use your own favorite or this simple one is ours!
If you have a sweet-tooth, don’t hesitate to double it:

  • 1 Tbsp (14g) Plant-Based or Regular Butter
  • 1 Tbsp (8g) Cinnnamon
  • ⅓ Cup (65g) Coconut Sugar (or other, such as Brown Sugar)

Steps

  • Make your Filling first and set it aside: simply whisk together Butter, Cinnamon and Sugar for a couple of minutes. Handheld electric mixer works best for this.
  • Combine all the dough ingredients and mix for 6-8 minutes until smooth.
  • Lay down a sheet of Wax Paper and brush with oil. This is probably the most important part. The Wax Paper has to be Oiled, otherwise dough will stick to it and you won’t be able to roll it.
  • Put dough on the Oiled Wax Paper and spread it to about 0.25in thick with a Rubber Spatula. Dough is very sticky, so use Water for easy handling. Water your hands or spatula liberally and multiple times during the spreading.
  • Spread your filling on evenly.
  • Pick up the long side of Wax Paper and simply roll into a log. Keep the roll tight.
  • Take a sharp knife and cut the log into desired thickness. We do 1-1.5 inch.
  • Place rolls into a greased baking dish, so that the edges are just a little bit apart and don’t touch. You see the photo below. That’s too close. The buns need to be farther apart than that. Note, buns will rise and expand quite a bit when baking.
  • Cover your baking dish with a towel and let rise at room temperature for at least 1 hour.
  • Preheat oven to 350F.
  • Bake for 30 minutes.
  • You could just go for it and dig in right here or… let cool for about 15 minutes in the pan.  Invert the pan onto a plate, so that the filling which leaked out of the rolls can drip back in. Scoop leftover delicious goo onto the top (formerly bottom) of the buns and munch on! Reheat, if enjoying later.
  • If you want to go a step above, feel free to cover with your favorite Icing! Personally, the sweetness of this recipe is just right for us, so we don’t ice it.

We are continuously updating this information per your feedback! Please let us know if your desired Substitution is missing via the Questions/Feedback tab. We will respond to you within 24hrs and include it here for others.

Oil

  • Substitute Oil 1:1 with Apple Sauce.
  • Notes: Without oil, the texture of bread will be sticky the first day, which can make slicing a little bit harder. The stickiness will largely go away by the second day.

Sugar in Cravin’ Raisin

  • Substitute Sugar for Maple Syrup: use 155g Maple (1/3 Cup) and 292g Water (1 1/3 Cups).
  • Substitute Sugar for Honey: use 92g Honey (1/3 Cup) and 314g Water (1 1/3 Cups + 2 Tbsp).

Seeds in Buckwheat Molasses

  • Substitute Flax Seeds for Chia Seeds 1:1.
  • If using no Flax and no Chia Seeds, decrease water by 14g (1 Tbsp)
  • You can use Ground or Whole Flax Seeds
  • Flax Seeds provide structure, so we don’t recommend adding more Flax seed (or Chia if you’re substituting) than what the recipe calls for
  • For other seeds, you can use just about any seeds you’d like, Pumpkin, Poppy, Sesame etc.
  • If you use more Seeds than what the recipe calls for (83g = ½ to ⅔ Cup), your bread will turn out a little bit denser. Which may not be a bad thing at all!

Extra Protein Bread

  • Substitute Flour Mix 1:1 with your choice of protein powder. Up to 23g (¼ cup) of protein powder per Loaf
  • For the exact same recipe as our pre-baked Classy Slice flavor, substitute 18g (3 Tbsp) of Bread Mix for Organic Pea Protein powder

Can I make your bread Yeast Free?

  • Our yeast-free baking experience is limited at this point. We have, however, received wonderful feedback from customers making Yeast-Free Buns or Focaccia-style flat bread. To make this, use the Recipe for Dinner Rolls and instead of Yeast use: ½ Tbsp Lemon Juice and ¼ tsp Baking Soda.

We are continuously updating the FAQ section. So far, most customer questions we received have been regarding Substitutions, so they are featured in the Substitutions section. Please ask any questions via the Questions/Feedback tab and we will get back to you within 24hrs.

What Flavor is the Easy Peasy Flour Mix?

  • The flavor is essentially that of our Classy Slice or Wild Buns: delicious bready taste that’s mild and versatile.

How are the ingredients in Easy Peasy Flour Mix different compared to your breads?

  • The ingredients are exactly the same as in our Classy Slice with two exceptions: there is no Pea Protein and there is no Cumin. We made these changes to make the Bread Mix more versatile.

Can I use a Bread Machine?

  • Yes, you can! We have not tested baking a bread machine personally, but several customers reported perfect results – using the Gluten Free setting on their bread machines.

What’s the nutritional info for a loaf made from Easy Peasy Flour Mix?

  • Classy Slice Recipe, 735g of raw dough, 18 slices/loaf, nutrition for 1 SLICE:
    Calories: 85, Calories from Fat: 21, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium 104mg, Total Carbohydrates: 16g, Dietary Fiber: 3g, Sugars: 0g, Protein: 1g, Vitamin A: 0% DV, Vitamin C: 0% DV, Calcium 6% DV, Iron 3% DV.
  • These values assume following the provided recipe and 18 slices per loaf. The exact nutritional information will depend on the Size of Loaf you bake and How Many Slices you make. Please see FAQs and Substitutions for high-protein loaf and more.

There is Pea Protein in your pre-baked bread. Why is there no Pea Protein in Easy Peasy Flour Mix?

  • We didn’t include Pea Protein in order to make the flour mix more versatile – both flavor-wise and in baking performance. By excluding Pea Protein, you can now bake everything from Bread to Pie to Cookies and beyond. The main reason for using Pea Protein in our pre-baked bread is the extra nutrition. If you’d like to bake high-protein loaf with Pea or any other Protein, please see our Substitution section for the recipe!

What type of attachment should I use for my Kitchen Aid or similar mixer?

  • Definitely use the Paddle, aka Flat Beater. The Whisk can also work, but the dough is thick and could bend or even break the whisk. Do NOT use the Dough Hook. The Hook doesn’t provide enough mixing action to mix all ingredients thoroughly.

This section is in development as we are compiling the key take-aways from our piles and piles of baking notes! Please check back soon!

Questions? Ask Away!

We’re here to help you make amazing fresh, organic gluten free baked goods of your dreams! We will respond to your questions within 24 hours