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kotsu

Help Picking Gluten Free Bread Mix

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I've been looking for a good gluten free bread mix but have not been able to find a good one. Can someone recommend a good gluten-free mix?

My body's pretty picky. Here are some of the things I'm looking for in a gluten-free bread mix:

  • No inulin / chicory root extract: Gives me tons of gas for days (usually used to add fiber to the bread)
  • No evaporated cane sugar: This gives me tons of gas as well. Sends the candida out of control. I'd prefer to find a mix where I have to add the sugar.
  • Decent amount of fiber: At least 4% Dailly Value. I hate brands with 0% fiber.
  • Easily/moderately digestible: This kind of goes with fiber. I hate brands that give you a hard loaf at the end. I prefer soft, moist bread.
  • Decent taste: Of course, I'd like the bread to taste good.
  • Yeast Free (optional): Would be nice if it was yeast free but it isn't a deal breaker.

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I've only tried two bread mixes...Bob's Red Mill Wonderful Homemade Bread, which I found not to be so wonderful and their Cinnamon Raisin Bread, also not wonderful (for my taste at least).

Have you thought of starting from scratch? I'm still searching for a "go to" recipe but at least you get to control the ingredients if you find out that avoids the ingredients you don't want to use.

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Have you checked out any of the Gluten Free Pantry mixes? Udi's ready made is free of all that you name if you want a ready made bread. Pamela's Baking mix is also a possiblity at least for biscuits and such. I also like Tom Sawyer flour mix but you would add your own rising agent.

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I gave up on the store bought bread and bread mixes. I visited this link http://glutenfreegoddess.blogspot.com/2009/03/gluten-free-multi-grain-sandwich-bread.htmland made the Multi Grain Sandwich Bread. I have tweaked the recipe in many ways, but the recipe is pretty good just as it is. She also has lots of suggestions about making a successful loaf. One tip. Always make sure the bread is baked to 205 degrees or it will be gummy inside.

I make several batches of the dry ingredients (my own "mix") at one time so all I have to do is gather the wet ingredients when I want to make a loaf. It keeps well in the fridge for a full week. When it is first baked it is good without toasting, then starting the next day I always toast it.

Ditto for the inulin and chicory. Owwwww!!!!

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I like Celimix Flax Bread. It is easy to make and tastes like bread. Today I threw in fruit peel and made fruit bread.. mmmm Celimix Flax Bread Mix- 2kg Corn starch, white rice flour, flax meal, sugar,

cellulose gum, salt. Makes 6 loaves. Bread maker recipe on package.

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