- Case of six 22-ounce packages of bread mix (total of 132 ounces)
- Moist and dense sandwich bread mix made with rice flour and brown sugar
- Gluten-free, wheat-free; kosher (KVH-DE); contains no cholesterol or trans fat
- Great for bread machines, or bake by hand
- Specially formulated for those with dietary restrictions; made in Canada
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Product Specifications
| Product Information | |
| Brand: | The Gluten-Free Pantry |
| Item Package Quantity: | 6 |
Important Information
Safety Information
Contains milk.
Ingredients
White Rice Flour, Brown Rice Flour, Potato Starch, Skim Milk, Whey, Corn Starch, Brown Sugar, Guar Gum, Salt and A Packet of Yeast.
Directions
You'll need: entire bag Favorite Sandwich Bread Mix, enclosed packet of yeast (2 1/4 tsp.) Combine: 1 3/4 cups lukewarm water, 4 tbsp melted butter or vegetable oil, 2 large eggs or 1 egg and 2 egg whites, lightly beaten. Large bread machine (2 lb capacity): Set machine on white bread and medium settings. Short cycle and programmable features may be used. Follow manufacturer's instructions for order of adding yeast, wet and dry ingredients, Press start. During first kneading cycle, open lid and use rubber spatula to scrape the sides of the pan and help mix dough. For best results, remove baked bread immediately and cool on wire rack. For 1 lb bread machine, divide ingredients in half. Oven method: Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven 375 degrees. Bake 30 minutes or until brown and hollow-sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer. Cinnamon Raisin Bread: Combine mix with 4 tsp cinnamon, 1 ? cups water, 2 tsp vanilla, 4 tbsp melted butter and 2 eggs. Near the end of the last kneading cycle, add ? cup softened and well-drained raisins. Mix with a rubber spatula to combine. For oven-method, fold raisins into beaten dough before placing in baking pan. Bake as above.
Contains milk.
Ingredients
White Rice Flour, Brown Rice Flour, Potato Starch, Skim Milk, Whey, Corn Starch, Brown Sugar, Guar Gum, Salt and A Packet of Yeast.
Directions
You'll need: entire bag Favorite Sandwich Bread Mix, enclosed packet of yeast (2 1/4 tsp.) Combine: 1 3/4 cups lukewarm water, 4 tbsp melted butter or vegetable oil, 2 large eggs or 1 egg and 2 egg whites, lightly beaten. Large bread machine (2 lb capacity): Set machine on white bread and medium settings. Short cycle and programmable features may be used. Follow manufacturer's instructions for order of adding yeast, wet and dry ingredients, Press start. During first kneading cycle, open lid and use rubber spatula to scrape the sides of the pan and help mix dough. For best results, remove baked bread immediately and cool on wire rack. For 1 lb bread machine, divide ingredients in half. Oven method: Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven 375 degrees. Bake 30 minutes or until brown and hollow-sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer. Cinnamon Raisin Bread: Combine mix with 4 tsp cinnamon, 1 ? cups water, 2 tsp vanilla, 4 tbsp melted butter and 2 eggs. Near the end of the last kneading cycle, add ? cup softened and well-drained raisins. Mix with a rubber spatula to combine. For oven-method, fold raisins into beaten dough before placing in baking pan. Bake as above.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Certified KosherProduct Description
About the Brand
The Gluten-Free Pantry was founded by professional chef and food writer Beth Hillson, who, along with her son, is gluten-free. Beth developed the formulas for the mixes so that she and her son could enjoy delicious food. Today she shares those mixes with a much larger family as people all over the world have come to know and love these fine products. Beth and her staff taste and test every batch of our products to make sure they meet the company's high standards.
The Gluten-Free Pantry was founded by professional chef and food writer Beth Hillson, who, along with her son, is gluten-free. Beth developed the formulas for the mixes so that she and her son could enjoy delicious food. Today she shares those mixes with a much larger family as people all over the world have come to know and love these fine products. Beth and her staff taste and test every batch of our products to make sure they meet the company's high standards.
Product Details
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