Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages

May 16, 2010 by  
Filed under Products

  • Case of four 16-ounce packages (64 total ounces)
  • A unique blend that includes garbanzo, fava bean, and tapioca flours
  • An excellent source of protein and fiber
  • Moist, flavorful; use in bread machines or conventional ovens
  • Packaged in Milwaukie, Oregon

Product Description
Gluten free; wheat free; dairy free. All natural product. For bread machines or bake in conventional oven. For bread machines or by hand. Specially designed for those sensitive to wheat or gluten. This moist flavorful bread is ideal for sandwiches, toast, bread crumbs, croutons and other dishes that start with a basic loaf of bread. Contains a blend of gluten-free flours. Bob’s Red Mill products labeled gluten free are batch tested in our quality control laboratory…. More >>

Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages

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3 Responses to “Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages”
  1. Sarah Bell says:

    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!
    Rating: 5 / 5

  2. GF in IL says:

    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.

    Rating: 2 / 5

  3. 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.
    Rating: 5 / 5

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