In my last post I prepared gluten free bread from several mixes that are widely available at the grocery store. Here are a few more brands that you can try. Good lluck finding your best gluten free bread made from a mix.
King Arthur Flour
King Arthur Flour sells quite a range of gluten free products now, including muffin mix, pancake mix, scone mix, cookie mix, and of course bread mix. This is the mix I used last Thanksgiving to make the bread for gluten free stuffing. It made great stuffing, with a slightly different texture from “real” stuffing, but delicious and very difficult to tell the difference. That time we didn’t really get a feel for what the bread is like just as bread, since I needed it all for the stuffing, so I made it again. We are becoming quite the discerning gluten free bread tasters by now. The King Arthur flour bread is made with a blend of rice flour and tapioca starch, along with potato starch and the usual other ingredients such as xanthan gum. You add your own oil, water and three large eggs. This is the largest amount of whole eggs I’ve seen in a gluten free bread mix so far. The bread rises beautifully and has a nice spongy texture, as you can see from the picture. The taste, however, was kind of bland and one-dimensional, as I have found is usually the case when rice flour is the main ingredient. This bread is low in fiber too, with only one gram per slice.
Bob’s Red Mill
This company makes a “Homemade Wonderful Bread Mix.” If you remember from my last post, they are the ones who made the multigrain bread with the wonderful taste and texture, very high in fiber. This mix is more like a white bread, without all the extra seeds and grains. The main ingredients are garbanzo flour, potato starch, corn starch, sorghum and tapioca flour. This bread has 3 grams of fiber per slice – not bad compared to the usual 2 grams in whole wheat breads.
The recipe calls for milk, cider vinegar, melted butter and one whole egg plus about three egg whites. I threw in 2 whole eggs and 2 egg whites instead, just so I wouldn’t end up throwing away an extra egg yolk. The bread rose nicely and had a nice, spongey texture with a deep and complex taste. The only complaint was that one person thought it had too much taste, and that it overpowered a tuna fish sandwich. That seems like it would be hard to do, but who knows? The garbanzo bean flour does have a very distinctive taste.
Have you tried any gluten free breads lately?