gluten-free Bread Mix

[Nikki2003]

I am baking the gluten free pantry favorite sandwich mix eight now. I will let everyone know how it comes out. And If my kids eat it anyone will. I have 2 very picky girls.

Celina

[Karen B.]

I am baking the gluten free pantry favorite sandwich mix eight now. I will let everyone know how it comes out. And If my kids eat it anyone will. I have 2 very picky girls.

Celina

Good luck! I predict you will enjoy it. It's the closest thing to regular white bread I've found. When I bake gluten-free, I usually share it around with a co-worker that has Celiac, some to my Mom, sometimes some to a guy at her church with Celiac. Because I can't eat it before it goes stale and I don't want to mess with freezing it. When I first baked gluten free pantry favorite sandwich bread, I brightened everyone's day! That's when I found out everyone's bread fantasies. The woman at work had been pining for BLTs, my Mom wanted a grilled cheese, I had a PBJ, the guy at my Mom's church had a BBQ sandwich. The mix makes great burger buns too (use 6 inch springform pans).

I'm trying Bob's Red Mill Hearty Whole Grain Bread Mix for the first time. Found the mix at Kroger today. So far, it looks good but the package says cover with foil when it begins to brown and it's so dark fgoing in the oven, I'm not sure how I'm going to tell. I sprinkled the top with sesame seeds so maybe when they start toasting. Smells good. I'll swap results with you.

[Karen B.]

I'm trying Bob's Red Mill Hearty Whole Grain Bread Mix for the first time. Found the mix at Kroger today. So far, it looks good but the package says cover with foil when it begins to brown and it's so dark fgoing in the oven, I'm not sure how I'm going to tell. I sprinkled the top with sesame seeds so maybe when they start toasting. Smells good. I'll swap results with you.

How'd yours turn out? The Bob's Red Mill Hearty Whole Grain Bread Mix has good texture for a grainy, nutty type of bread and it tastes like a rye bread without the fennel seeds (reminds me of Westphalian rye). It rose to almost the height of a normal loaf and at least as tall as regular rye bread would. It sliced easy and holds together well. I think it'll be great with a stout mustard, sharp cheddar and ham. But I think most kids wouldn't like it, it's too strongly flavored for them (IMO). I think it's good Hubby's in love and my Mom (who's missed rye bread immensely) will be thrilled.

Did your kids like the Favorite Sandwich Bread?

[johalex]

I just wanted to say that I bake this bread all the time. One trick I learned to make it lighter and fluffier is to divide the batter into TWO loaf pans instead of one. I l et is rise at least an hour and a half. This makes it rise even higher and fluffier. BE careful not bang the pan when transferring it to the oven as it will deflate.

This trick makes for delicious bread, much less dense than if you put it in one pan only.

HTH

[Karen B.]

I just wanted to say that I bake this bread all the time. One trick I learned to make it lighter and fluffier is to divide the batter into TWO loaf pans instead of one. I l et is rise at least an hour and a half. This makes it rise even higher and fluffier. BE careful not bang the pan when transferring it to the oven as it will deflate.

This trick makes for delicious bread, much less dense than if you put it in one pan only.

HTH

By this bread, do you mean the Bob's Red Mill Hearty Whole Grain Bread? Or the Gluten Free Pantry Favorite Sandwich Bread? I must confess, I've been wondering what kind of loaf I'd get from either one if I divided it in two and baked it in the perforated French bread pan. Seems like the rounded bottom and stretching it out might let it rise more and have a better crust around the edges. The Gluten Free Pantry Favorite Sandwich Bread rises amazingly light and fluffy (IMO) for gluten-free bread.

[dionnek]

anyone ever try just taking a little bit of the GFP french bread mix and putting it in muffin tins (I was thinking maybe just 2 or 3 muffins) and then putting the rest in the regular loaf pan? I was wanting to try "rolls" but didn't want to waste the whole package. Since Johalex divides it into 2 pans and it works, I thought why wouldn't it work just taking about 1/4 of it and putting it in muffin pans?

[Karen B.]

anyone ever try just taking a little bit of the GFP french bread mix and putting it in muffin tins (I was thinking maybe just 2 or 3 muffins) and then putting the rest in the regular loaf pan? I was wanting to try "rolls" but didn't want to waste the whole package. Since Johalex divides it into 2 pans and it works, I thought why wouldn't it work just taking about 1/4 of it and putting it in muffin pans?

I did that with the GFP Favorite Sandwich Bread Mix for Christmas dinner and it turned out really good. I've made burger buns out of the French bread mix and that worked out well.

[jerseyangel]

anyone ever try just taking a little bit of the GFP french bread mix and putting it in muffin tins (I was thinking maybe just 2 or 3 muffins) and then putting the rest in the regular loaf pan? I was wanting to try "rolls" but didn't want to waste the whole package. Since Johalex divides it into 2 pans and it works, I thought why wouldn't it work just taking about 1/4 of it and putting it in muffin pans?

I do this all the time! I make up the French Bread Mix, make 4 medium-sized rolls and put the rest of the dough in a loaf pan.

I started doing this because my loaf pan is a little small for the whole amount of dough. I don't use a muffin tin, though. I just shape the dough and bake it on a sheet next to the loaf pan.

[Nikki2003]

I do this all the time! I make up the French Bread Mix, make 4 medium-sized rolls and put the rest of the dough in a loaf pan.

I started doing this because my loaf pan is a little small for the whole amount of dough. I don't use a muffin tin, though. I just shape the dough and bake it on a sheet next to the loaf pan.

Sorry I forgot to write back. The bread came out good the size of normal loaf and fluffy. My older daughter will not eat it and my younger not much either. On to the next one.

I was bummed about these reactions.

Any other good ones

[Hayleesdad]

Sorry I forgot to write back. The bread came out good the size of normal loaf and fluffy. My older daughter will not eat it and my younger not much either. On to the next one.

I was bummed about these reactions.

Any other good ones

get used to it,I ve a very picky daughter. also.. I had a heck of a time with her before CELIAC entered the picture.

I've found that any of the Gluten-Free breads are better when used as a grilled cheese or toasted in some way.

KEEP searchin'

your not alone

[Juliet]

IF you're willing to play around with a couple of different gluten-free flours and starches, than a bread recipe that is posted under the "Baking & Cooking Tips" on this forum, called "Lorka's Flax Seed Bread" is really good. Here's the recipe link : Open Original Shared Link and here's the post link:Open Original Shared Link . I substitute for the 1 1/4 cups gluten free flour and 1/4 garfava flour with 1 cup of sweet sorghum flour and 1/2 cup brown rice flour. I add a little extra flax seed (maybe 1-2 tablespoons) and a little extra honey (about 1 tsp. more for flavor), but otherwise follow everything exactly. I also use rapid rise yeast and bake it in my breadmaker. I measure and mix all the dry ingredients (minus the yeast), then in a separate bowl mix together all the wet ingredients. I place it in my breadmaker per the manufacturer's recommendations, add the yeast, then let it go. I will scrape down the sides a bit in the first mixing, but after that I walk away. I put it all together before I go to bed, then the next morning I have a freshly baked, tasty loaf of bread. It's great toasted, and the grilled cheeses are fantastic.

[Juliet]

Oh, and one note: as with all gluten free bread, particularly those that are baked, because of the lack of preservatives it becomes very crumbly, stale, and/or moldy very quickly. If you won't be eating it within about 48 hours of baking (and this goes for all baked loaves of bread, not just this recipe) freeze it. Some have suggested slicing the bread, then freezing the individual pieces themselves so that they won't stick together. You then thaw what you need when you need it. Our family goes through so much bread right now since we tried the recipe I just listed, I tend to only freeze enough leftover bread to make bread crumbs; it's almost completely eaten in two days.

[Karen B.]

Sorry I forgot to write back. The bread came out good the size of normal loaf and fluffy. My older daughter will not eat it and my younger not much either. On to the next one.

I was bummed about these reactions.

Any other good ones

Just out of curosity, what are their ages and did you try it with anything or just plain bread? Even toasted with a little butter and honey can make a difference. Also, you might want to try it again later with something else like a PBJ. Sometimes they won't even look at a food that they'll scarf right down later.

When I used to babysit, I could get kids to try stuff their parents had been pushing just by sticking it on the table and eating it myself like it's nothing special. Of course, that's the babysiter. I got to go home. :-)

The Bob's Multi-Grain made good sandwiches but it was kind of crumbly on day 2. I made another loaf of Pamela's last night for the week ahead and we had a couple of slices for breakfast. My hubby (non-Celiac) isn't that big on bread, but he really likes the flavor of the Pamela's. He liked the Bob's MG but the Pamela's is his favorite. It's the first time I've seen him just eating bread and butter (actually Benecol, because he watches his cholesterol). The last loaf of Pamela's was good even on day 3 and without toasting or heating.

[Nikki2003]

Just out of curosity, what are their ages and did you try it with anything or just plain bread? Even toasted with a little butter and honey can make a difference. Also, you might want to try it again later with something else like a PBJ. Sometimes they won't even look at a food that they'll scarf right down later.

When I used to babysit, I could get kids to try stuff their parents had been pushing just by sticking it on the table and eating it myself like it's nothing special. Of course, that's the babysiter. I got to go home. :-)

The Bob's Multi-Grain made good sandwiches but it was kind of crumbly on day 2. I made another loaf of Pamela's last night for the week ahead and we had a couple of slices for breakfast. My hubby (non-Celiac) isn't that big on bread, but he really likes the flavor of the Pamela's. He liked the Bob's MG but the Pamela's is his favorite. It's the first time I've seen him just eating bread and butter (actually Benecol, because he watches his cholesterol). The last loaf of Pamela's was good even on day 3 and without toasting or heating.

They are 3 and 7. I have tried other people feeding them and We get the same result. But I made the banana bread again and they scarf it. I have something from orgran it is a gluten substitute I firgot to try it out but will next time, It is gluten-free.

It says add 20g of it with 100g of flour. How do you measure g's?

[cmzirkelbach]

They are 3 and 7. I have tried other people feeding them and We get the same result. But I made the banana bread again and they scarf it. I have something from orgran it is a gluten substitute I firgot to try it out but will next time, It is gluten-free.

It says add 20g of it with 100g of flour. How do you measure g's?

It is five parts gluten free flour to one part GFG. i.e. The recipe calls for 1 1/2 cup of flour, so you use 1 1/4 flour and 1/4 cup GFG.

I use the GFG if I am converting a recipe from say, "The Joy of Cooking". I have not tried it in tested recipes from gluten-free cookbooks.

[Nikki2003]

It is five parts gluten free flour to one part GFG. i.e. The recipe calls for 1 1/2 cup of flour, so you use 1 1/4 flour and 1/4 cup GFG.

I use the GFG if I am converting a recipe from say, "The Joy of Cooking". I have not tried it in tested recipes from gluten-free cookbooks.

What about if it calls for 1 3/4 cups of flour? I am not very good at measuring.

Thanks alot

[Karen B.]

What about if it calls for 1 3/4 cups of flour? I am not very good at measuring.

Thanks alot

Maybe this will help? Open Original Shared Link

Is it possible you didn't measure enough oil or water into the GFP Favorite bread mix? I could tell the first time I made it that it wouldn't be very forgiving about the measurements. I think it was Beth Hillson (GFP founder) that told our Celiac group that rice flour is very thirsty but takes a while to fully hydrate. I'm not trying to kick a dead horse (so to speak) I'm just puzzled because even my brother that acts like gluten-free food has Celiac cooties liked that bread mix (rolls at Christmas dinner). Or maybe the kids just like the sweetness of the banana bread.