Your gluten free kitchen is going to smell sooooooooooo good. Your mouth is going to water. Neighbors you didn’t even know you had are going to come rapping at your door. Butter is going to kneel at your feet and melt in abject adoration. No kidding, these are some tasty, fresh-from-the-oven gluten free miracles. No matter how you slice it, your constitutional right to the perfect sandwich starts with the perfect gluten free bread. We’ve taken the liberty of making it easy, so you’re free to bake.
To embrace a gluten free life is to embrace a bountiful life. A life filled with possibility and opportunity. A life unhampered by “can’t,” “don’t,” and “won’t”. A life where our bodies and hearts and minds are balanced and in tune. For many of us, living gluten free means living agony-free. For others, living gluten free allows us to perform at the top of our game. And for an ever increasing number of us, living gluten free just plain feels good.
And living is what it’s all about. Living every day with joy, freedom, and confidence. On our own terms. In our own way. It’s not a question of whether our glass is half-empty or half-full, because our glass — like our lives — is overflowing. But there can be side effects to living gluten free. Chronic euphoria is pretty common. You might experience regular bouts of giddiness along with a skin condition we like to refer to as the gluten free glow. If symptoms persist, try not to gloat.
We hear that a lot from our customers. We like to think that it’s because Glutino foods are just so dang yummy. We know it goes deeper than that. We think it has to do with the power you feel. You feel empowered by the control you now have over what you take into your body. You feel the power of awareness of how the food you eat makes you feel. That’s the power of getting your life back. The power of control. Once you feel that power, you’re not likely to give it up. We hear that a lot from our customers.
So we are continually creating the products you request. Like gluten free crackers and gluten free pretzels, gluten free pastas and gluten free pizzas, gluten free cereals and gluten free snack bars.
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.
Size: 22-Ounce Boxes (Pack of 6)
White Rice Flour, Brown Rice Flour, Potato Starch, Skim Milk, Whey, Corn Starch, Brown Sugar, Guar Gum, Salt and A Packet of Yeast.
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.
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