Customer Reviews

Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages (Pack of 4)

5 star:		(59)
4 star:		(12)
3 star:		(5)
2 star:		(7)
1 star:		(5)

 

 

This mix saved my life. After being diagnosed with celiac disease, I tried all the "great" gluten-free bread machine recipes I could find (I am awful at baking bread by hand). They were all uniformly and unequivocally TERRIBLE. They were dense, didn't rise properly, caved in at the top or sides, etc etc etc. They also all tasted very gluten-free.

This mix, though is wonderful. It rises, sticks together very well for a fluffy gluten-free bread (it still has the tendancy to fall apart if not toasted), makes wonderful croutons and stuffing, browns properly and only occasionally caves in a little bit.

Things I have learned with this mix that help it a great deal:

1. Let the loaf sit in the bread machine for at least 20 minutes after it stops baking. (I have the standard Oster bread machine that was popular when the bread machine rose to popularity.)

2. Make it with rice milk. To me, cow's milk and almond milk taste funny with this recipe.

3. Let it cool for a good long while, it is very moist and will fall apart if you try to slice it immediately.

I hope you enjoy this bread as much as I do!

I love many BRM GF products, but this is not one of them. GF baking is tricky stuff and if you have only tried rice/starch blend mixes, you'll probably love this because it does rise well, isn't gritty like rice mixes, doesn't get "hard" at room temp like rice, and is much spongier.

Unfortunately, there is still more to want and like in GF bread. First, there is so much bean flour that it's noticeable in the taste. Seems that some people like this (or don't notice) and others truly detest it. We're in the detest category.

Second, there is actually too much rise in this unless you put it in the oven after a very short rise. I was making dinner and was about ten minutes late putting it in. It rose higher than you would think possible, but then collapsed in the middle - not the top, but think of someone sucking in air in their mouth and making that hollowed cheek look. That makes for a weird shape!!!!

Usually, this oddly shaped bread only happens when you either add too much water or when you use a lot of bean flour. This bread could be so much better with less bean and more sorghum, millet, Montina, amaranth, quinoa, buckwheat, or almond meal. Probably, with a combination of the above, it would be fabulous.

I knew there was this much bean flour when I bought it. I usually make my own and have some delicious recipes. I try mixes for two reasons: to see if I'm missing anything and to support the companies that go out of their way to make GF products.

I've answered my curiosity...I am not missing anything and will not be buying this again. While too sweet, Pamela's is much better choice if you do not like the beany taste and the odd shape.

I've just made my first loaf. This bread has great flavor and texture: nice and spongy, not grainy like rice flour breads. It rose very nicely and didn't fall much during cooling, so you get normal-looking slices for sandwiches. I look forward to adding herbs and seeds to the next loaf. After you grease your loaf pan (if you use the oven method), add a sprinkling of rice flour to bottom and sides of pan. I've found that greasing the pan isn't enough to keep the loaf from sticking, and what a shame to lose part of loaf taking it out of the pan.

This bread mix really is "homemade wonderful"!!

After so many disappointing frozen loaves of gluten free bread, I decided to try to make some at home. I took a chance on this product and I am so glad I did.

It doesn't seem like it will work out as you are mixing up ~ it seems like batter bread rather than a traditional yeast bread. Just follow the directions on the package and you won't be let down. Remember to remove the loaf from the pan as soon as it is done or else the bottom of the loaf will get soggy. (cool it on a rack)

I found out that this bread doesn't store well for me. It gets stale/moldy very quickly (due to the fact there are no preservatives). I slice up the whole cooled loaf and freeze it, defrosting slices as I need them. Then you can enjoy the whole thing without waste.

My son is gluten intolerant and allergic to eggs, milk, soy and several varieties of nuts. I make this bread with rice milk and replace the egg with flaxseed meal and water, and he loves it! The taste and texture are superior to anything else we've tried. It is very easy in the bread machine, but it can be mixed and baked by hand, too. If I'm not using the machine, I prefer to mix it truly by hand (300 strokes with a sturdy mixing spoon), as the dough tends to climb the beaters of my mixer.

My husband decided that he wanted to make me a loaf of "freshly baked" bread. But, neither my daughter or I can have gluten. So, he found this mix and made it. It worked extremely well in our bread machine. It rose nicely. And, baked up perfectly.

It had a very nice spongy texture. And, it made great sandwiches. For the person on a gluten free diet who wants homemade bread, you can't beat this mix!

Most gluten free breads are impossible to use for sandwiches. They are either to crumbly or the slices are too small. This bread, made in a bread machine, is great for sandwiches. I bought a package as an experiment and we are buying it monthly using the subscription buying service which is a great saving.

This truly is a wonderful gluten-free bread mix. I have tried many mixes and attempted lots of recipes and this is the best gluten-free bread I have made. My entire family likes it! It's really moist and doesn't crumble like so many other gf breads.

Just made my first loaf of this bread and was so pleased with the results. I have not eaten bread this good since I went on my gluten-free diet. Compared to the ready-made bread sold in some stores, it is heavenly! Making it in a bread machine took very little time and no effort. It can be sliced thin for sandwich bread or thicker for open-face sandwiches. It holds together well and just tastes darned good! I would call it the king of bread mixes for now.

I was pretty amazed. We had been trying multiple GF bread mixes in our bread machine, including homemade varieties. Bob's was the only brand that actually resembled wheat bread. It didn't cave in like the others or end up with a flat top. I couldn't believe it. The flavor was good as well, and it made a fabulous grilled cheese sandwich.