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Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix, 16-Ounce (Pack of 4)
- Case of Four, 16 oz. bags (4 lbs. total)
- Gluten Free; Vegan/Vegetarian; Kosher Pareve
- Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free
- Easy to follow instructions
- Bake by hand or use a bread machine
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About the Brand
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Whole Grain Sorghum Flour, Potato Starch, Cornstarch, Pea Protein Powder, Tapioca Flour, Sugar, Xanthan Gum, Sea Salt, Guar Gum. Yeast Packet: Yeast, Sorbitan Monostearate, Ascorbic Acid
Baking instructions by hand for conventional ovens. 1-2/3 cups warm (110 degrees) milk (cow, rice or soy); 1 whole egg plus enough egg whites to equal 3/4 cup; 1/4 cup melted butter or vegetable oil; 1 tsp cider vinegar. Place contents of package in large bowl of heavy-duty, tabletop mixer. Remove yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. Add eggs, melted butter or oil, vinegar and yeast-milk mixture to bread mix. Mix with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 9 by 5-inch nonstick pan. Smooth top of dough with wet spatula. Cover with oiled aluminum foil or plastic wrap and let rise in warm (75-80 degrees) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. Bake at 375 degrees for 60-65 minutes (do not underbake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicate a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing. Baking instructions for 1-1/2 lb bread machine: 1-2/3 cups milk (cow, rice or soy); 1 whole egg plus enough egg whites to equal 3/4 cup; 1/4 cup melted butter or vegetable oil; 1 tsp cider vinegar. Remove yeast packet from package, Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs, melted butter or oil, and vinegar together thoroughly until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer or setting you prefer. Remove baked bread from bread machine and cool thoroughly on wire rack before slicing.
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Top Customer Reviews
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 found out that using almond milk was what was causing the rising issue. It appears that the little yeast devils really prefer more sugar. I was out of almond milk and used skim milk instead and the bread rose twice the size and had a much better texture. I will also be trying the almond with a tsp of sugar to see if that alleviates the problem but since I tolerate dairy I may just stick with the skim milk.
I use four whole eggs rather than the one whole plus egg whites called for in order to give the bread more moisture and a less crumbly consistency. I whip the heck outta those eggs too. I stick them in by big mixer and let em go for a good 5 minutes. The eggs are whipped up to a pale yellow, light creamy texture.
I heat my milk and let the little yeast devils multiply while the eggs are whipping away. Sometimes I let them multiply for 5-10 minutes to really give them a chance to get going.
I also use double the oil called for on the package. The loaf was so dry and crumbly the first few times I made it that it was almost inedible and could not be cut without crumbling all over the place before I did this. HUGE difference in texture and moisture now! I was only able to grill it with butter before so while this adds fat it really is better all the way around for me.
I use a very long loaf pan to make this as well. It measures 5 inches by 15 inches. It gives a nice long loaf and will fill the pan with a lighter loaf than what you get from a regular loaf pan so long as you leave it to rise a few hours.Read more ›
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.
Most Recent Customer Reviews
Makes great bread. It is a bit heavy (makes great toast ) but has good taste and better texture than most all other bread I have tried !!Published 3 days ago by Maggie Quan
I love the flavor! No more bean taste. I baked a loaf in the bread maker today. It didn't rise as high as the old recipe, but it certainly wasn't a pancake. Read morePublished 4 days ago by C. Essigmann
Since they changed the recipe this bread mix is terrible. It doesn't mix well and tastes like cardboard.Published 15 days ago by R. Weber
We have tried both the old and new mixes and found the new mix a bit smaller but still tasty. I wrote to Bob's Red mill about changes to the ingredients. Read morePublished 1 month ago by J Shawn
This used to be my favorite GF bread mix until they changed the recipe. I haven't change anything how I bake my bread. Read morePublished 1 month ago by Nigel
My mother is 90 and can only eat gluten free
She has tried several g/f breads at a local health food store and has not liked any of them
I decided to try baking this and... Read more