Points Credit : 12 points Currently valued at $1.25
YOUR PRICE: $12.45
Gluten, corn, dairy, soy, nut and rice free. Kosher.
Outstanding Taste Texture!
This bread is easy to prepare, can be baked in the oven or a bread machine. This bread is slightly smaller and works perfectly at a 1-1/2 pound setting. It maintains the same moist, non-crumbling consistency as well as the same, smooth, rich taste. It is hoped that those individual searching for a bread that is even more tailored to their needs will find their search is over and the lunch box can now be packed with a sandwich or the pizza can be to be topped!
Manufactured in Gluten, Soy, Rice and Nut free facility
Shelf life: 2 years.
Ingredients: Tapioca flour, arrowroot flour, chickpea flour, pinto bean flour, navy bean flour, millet flour, potato starch, chia flour, maple sugar, xanthan gum, sea salt, gluten free yeast.
Serving Size 28g
Servings per container 18
Amount per serving
Calories 80 Calories from fat 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Sodium 120mg - 5%
Total Carbohydrates 15g - 5%
Dietary Fiber 3g - 10%
Vitamin A 0%
Vitamin C 0%
Oven method directions:
2T honey or sugar
1/2 cup warm water for yeast
1 packet active dry yeast (included with mix)
1T apple cider vinegar
1/4 cup oil
3 whole extra large eggs
1 1/4 cup plus 2T warm water (or liquid of your choice)
Heat oven to 375 degrees. Grease and dust with gluten free flour (tapioca or potato starch work well) two 4 1/2 x 8 1/2 loaf pans or one large loaf pan. Set oven rack to center. Dissolve honey or sugar in 1/2 cup warm water. Mix in yeast and set aside. In the bowl of a heavy duty mixer combine eggs, vinegar, honey or sugar, oil and warm liquid. Slowly add dry bread mix to bowl of heavy duty mixer and blend briefly on low. Add the yeast mixture. Gradually increase speed to high and beat for 3-4 minutes. Spoon dough into loaf pan. Loosely cover with foil or wax paper and place in a warm, dry location until dough has doubled in bulk (60-90 minutes). Uncover and bake for 15 minutes, then loosely, cover bread with foil and bake for an additional 45-50 minutes. Covering the bread with foil will prevent over browning. Remove from oven and invert pan onto wire rack. Tap bottom of loaf. It should have a hollow sound. If not, bake for 5 minute intervals until hollow sounding.
Let cool one hour before slicing