Gluten-free Traditional Bread Flour
Baking that behaves the same way, every single time.
Outback Harvest Traditional Bread Flour was developed with a leading gluten-free baking specialist to give foodservice kitchens the rise, structure and crumb of traditional bread — without the guesswork of gluten-free.
Gluten-free baking used to mean starting over with every batch.
Inconsistent rise, gummy crumb and flavour that shifts from bake to bake make it hard to put gluten-free items on a menu with confidence. We worked with a leading gluten-free baking specialist to fix that properly, not just mask it.
The old gluten-free problem
Most gluten-free blends fight you. Dough tears instead of stretching, loaves collapse after proofing, and the finished product dries out within a day — forcing kitchens to compromise on quality or bake fresh constantly. Working with a Gluten Free specialist we have resolved the issues and formulated a base that offers consistancy time and time again.
A dough that shapes, laminates and portions the way a baker expects it to.
A rise that holds through proofing and baking, batch after batch.
A crumb that stays moist and tender well after it leaves the oven.
Built for consistent results, batch after batch
Every element of Outback Harvest Traditional Bread Flour is tuned for repeatability, so what leaves your kitchen today matches what leaves it next week.
Uniform rise
Loaves and rolls rise the same way every time, so what leaves your kitchen matches what your customers expect.
Smooth, workable dough
A balanced structure and elasticity make the dough easier to shape, laminate and portion at speed.
Moist, tender crumb
Bread stays soft long after it leaves the oven, not dry or crumbly by the next service.
Reliable flavour
The same taste and texture, batch after batch, so your menu never varies between visits.
One flour, Multiple uses:
Foodservice kitchens use Outback Harvest Traditional Bread Flour across their entire gluten-free range, cutting down on separate blends and separate learning curves.
Breads - Everyday loaves and rolls with a proper crust and an open, tender crumb.
Bread scrolls - Holds its shape through proofing and filling without collapsing.
Donuts - A dough that fries and proves evenly for a consistent finish.
Pizza bases - Stretches without tearing and bakes to a base that holds its toppings.
Wraps - Pliable enough to roll and fold without cracking.
Pastries - Enough structure to laminate and layer for viennoiserie-style bakes.
“Trusted by top bakers and chefs in the foodservice sector to produce gluten-free products customers keep coming back for.”
Kitchens need to know exactly what they're serving. Here's the complete ingredient list for Outback Harvest Traditional Bread Flour.
Ingredients: Maize starch, Rice flour, Soy isolate, Psyllium, Emulsifier (E464), Soy flour, Dextrose, Salt, Anti caking agent(E508)
Allergy advice:
Contains soy
Common questions from kitchens
Answers to what foodservice bakers and chefs usually ask before switching to Outback Harvest Traditional Bread Flour.
What can I make with Outback Harvest Traditional Bread Flour?+
It's formulated for gluten-free breads, bread scrolls, donuts, pizza bases, wraps and pastries, giving foodservice kitchens one flour that covers most of a gluten-free menu.
Is it suitable for commercial kitchens?+
Yes. It was developed with a leading gluten-free baking specialist specifically for the foodservice sector and is already used by bakers and chefs producing gluten-free menu items at volume.
Does this flour contain allergens?+
Product contains soy. But is dairy and egg free and vegan friendly.
How is it different from other gluten-free flours?+
Built for consistency rather than a single bake. The blend produces a smooth, workable dough with balanced structure and elasticity, so rise, crumb and flavour stay the same from batch to batch.
Can I get a sample before ordering in bulk?+
Yes, samples are available for foodservice businesses who want to test the flour in their own kitchen before placing a wholesale order.