Points Credit : 10 points Currently valued at $1.00
YOUR PRICE: $9.99
Gluten, soy, rice, and nut free. Kosher.
Outstanding Taste and Texture!
The flavor is rich, and intensified by the high quality of the ingredients. Anna, as well as many celiac home cooks and cooking instructors across the country, tested this bread mix hundreds of times to ensure successful results.
Manufactured in Gluten, Soy, Rice and Nut free facility.
Shelf life: 2 years.
Ingredients: Cornstarch, tapioca flour, powdered skim milk, chickpea flour, pinto bean flour, navy bean flour, sorghum flour, chia flour, maple sugar, xanthan gum, sea salt, and yeast.
Serving Size 28g
Servings per container 20
Amount per serving
Calories 100 Calories from fat 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Sodium 135mg - 6%
Total Carbohydrates 17g - 6%
Dietary Fiber 2g - 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