Customer Reviews

The Gluten-Free Pantry Country French Bread Mix, 22-Ounce Boxes (Pack of 6)

5 star:		(35)
4 star:		(11)
3 star:		(2)
2 star:		(3)
1 star:		(7)

 

 

I bought this case of Gluten-Free Pantry Country French Bread mix because I have not had french bread in a long, long time. I know french bread and this, ladies and gentlemen, is not french bread. If made per the instructions it is a lot more like a loaf of biscuit.

The bad part is that it is nothing remotely like french bread. The good part is that if formed right, it makes pretty good biscuits. Really, they are pretty good biscuits. I make drop biscuits and put an egg ring around them to keep them from spreading too much. Then I bake them on a pan (I only make a quarter of the mix at a time...the biscuits do not store well once cooked) and presto, biscuits.

Calling it french bread is like calling a cat a dog.

Richard

This bread mix is by far my favorite. I have found that to get a true "french bread" experience, you have to use a baguette pan, which cooks it to the right consistency. Where it doesn't duplicate a crusty loaf tucked under your arm in paris, this is as good as it gets for us gluten-free folk, as far as I'm concerned.

As Celiac survivor's mom I've also tried a lot of mixes. This is the best: makes a nice loaf, easy to slice and store in the freezer, microwave or toast slices before use, does not stink yeast, makes very good sandwiches (sweet or not). Add cinnamon and raisins - perfect for some sweet-tooth. School/trip/munch-on-the-go/bed-time snack... you name it!
Do not expect the mix be a complete resemblance of the famous French bread, though. Set your expectations to the limited possibilities of copying and enjoy the good versatile loaf :-))

Okay, I have tried about 10 different recipes/ packages for gluten-free pizza and this is the best one I have ever tasted! I have no gluten intolerance, but bake gluten free for my husband, so you can trust me when I say that this mix is GOOD. I hate anything with that gritty, strong flavored aftertaste that is so common with gluten free products. I do lots of experimenting to get the best flavor and texture whenever I bake gluten free. So, when I read that people didn't think this bread had any flavor, I checked the ingredients you are supposed to add to it and made some changes. When I bake regular pizza crust I only use olive oil, so I substituted the veg. oil or butter for olive oil which gave it a real "pizza crust" taste. I also added a full teaspoon of salt instead of a half. With these changes, the crust came out delicious! I spread the frosting-like batter onto my pizza stone and baked it for 10 minutes before adding the toppings. Be sure to oil and use cornmeal on the stone first. I'm telling you, give this mix a chance if you want to eat a delicious pizza again! Crispy on the bottom, chewy in the middle! Use exact measurements and you should be fine! I didn't let mine rise very long either and it was perfect!

When I was introduced to this bread, the person who baked it became my angel. I've tried lots of gluten free breads over the last 10 years. This one allowed me to actually make a sandwich! A rare treat for me. Freeze two pieces at a time and pop out for toast! Awesome!

I've been GF for over 20 years, and this is the best GF bread mix I have found. It works very well with my Breadman bread machine set to Super Rapid. This is not what you may think of as exactly French Bread - really hard crust with a crumbly interior. But, it does come pretty close! I find that it helps if you cut it when the loaf is slightly warm. It toasts wonderfully and holds up pretty well.
I've used this bread mix to make Thanksgiving stuffing for the past two years and it works very well for that. The trick there is to cut up the bread and let it stale for a few hours up to a day so it holds its form and doesn't collapse into a ball of starch.
This mix also makes a pretty darn good pizza crust. It is EXTREMELY sticky, but it is worth it. My recommendation there is to spread half of the mix (freeze the other - this makes a LOT of pizza!) onto a nonstick baking mat with a spatula until the crust is pretty thin, then to bake it until it just turns golden, and only then to top it. Otherwise, the toppings will get too cooked and the inside will still be foamy.
I would rate the pizza aspect as 5 stars and the bread as 4.

Best gluten free bread we've tasted. Nice texture,
good taste. We make it in a bread machine and haven't
had anything but perfect loaves!

For 4 years I have tried various gluten free pizza crust recipes and mixes, but we keep coming back to this one because it is my children's favorite. It is very good as a deep dish pizza crust. I also appreciate amazon's subscribe and save program. It makes it very convenient and more economical.

The pizza crust tastes like pizza crust; the French Bread tastes like French Bread, plus it can be used in many other recipes! I was diagnosed over 20 years ago and it is wonderful to have breads and baked goods. My non-celiac husband even enjoys them!

I was so excited to get this mix. That being said this does NOT taste like any like french bread it might be alright as pizza crust.

Pros:
- baked up nicely
- nice crust
- nice looking loaf/slices
- was palatable after a good dose of garlic butter and then toasted

Cons:
- does NOT taste like French bread
- funny aftertaste (when plain)
- did not smell good baking up