More Gluten Free Bread Made from a Mix

King Arthur  Flour gluten free bread

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.

Bob's Red Mill gluten free bread

 

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.

 

 

 

 

 

 

 

Bob's Red Mill gluten free bread

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you tried any gluten free breads lately?

The Great Gluten Free Bread Mix Bake-Off

Gluten Free Pantry French BreadEmbarking on a gluten free diet is a challenge, and a major change for most people.  You may think you have to say goodbye to fresh baked bread, steaming from the oven, slathered with butter – but do you?  It turns out there are many choices for gluten free breads that you can bake at home, and eat hot and fresh.  In this post I compare four different gluten free bread mixes for taste, nutrition, and breadiness of the finished product.  I will be continuing with this gluten free bread adventure in future posts, testing as many gluten free bread mixes and flours as I can get my hands on.

The gluten free bread mixes I tried called for some or all of the following ingredients:  oil or butter, cider vinegar, eggs with sometimes extra egg whites, honey, salt and water or milk.  They all came with their own yeast packets included in the mix.

Most of these mixes give instructions for bread machines, but I made all the loaves the old fashioned way, letting the ingredients rise and baking them in the oven.

Gluten Free Pantry

First I tried two mixes by Gluten Free Pantry, a  french bread and a sandwich bread.  The main ingredients in the french bread are white rice flour and potato starch.  The instructions say to put the batter in a loaf pan, but that didn’t seem right for French bread, so instead I shaped it into a french bread loaf on a greased baking sheet.  The bread dough is too moist to work with your hands, so I poured it onto the pan and shaped it with a rubber spatula.  This shape held well during baking – it doesn’t have the spring of traditional dough so was a little flat on the bottom, but  passable.  This bread had a fantastic texture fresh out of the oven, and was great as an accompaniment to soup or stew.  It had a bland flavor eaten on its own though, and didn’t hold up very well to toasting.

Gluten Free Pantry french bread on loaf panGluten Free Pantry french bread

 

 

 

 

 

 

 

 

Next in line was Gluten Free Pantry sandwich bread mix.  The main ingredients are white rice flour, brown rice flour and potato starch.  This bread rose quickly and rose even further in the oven, producing a gloriously high loaf which is great for sandwiches.  It had a spongy consistency and what I call a “ricey” taste.

Both the Gluten Free Pantry mixes made wet dough that you could easily beat up with a regular mixer paddle, but too wet for a dough hook or hand kneading.Gluten Free Pantry sandwich bread

 

The verdict for Gluten Free Pantry is a big thumbs up for consistency and breadiness, but the taste was bland.  This still would work okay for a sandwich bread or a bread served with something hearty that would compensate for the lack of flavor in the bread.

Nutritionally I’m afraid this bread is not much better than refined wheat bread, since the fiber content is less than a gram per serving.

 

 

 

 

 

 

Schär Classic White Bread Mix

Schar Classic White Bread rising in pan

Next I tried Schär Classic White Bread Mix, which bills itself as Europe’s #1 gluten free bread.  This mix does not call for eggs, so make sure it rises as high as you want it before baking, because it won’t rise in the oven the way the other mixes do.  My loaf turned out to be a little low because I hurried it along.  The main ingredients here are corn starch and rice flour, and the mix also contains psyllium seed husk, which ramps up the fiber to  2 grams per serving.  This dough is stiffer than the others I made, and you can even work it with a dough hook or your hands.

 

 

 

 

 

Schar Classic White Bread

 

 

Schär Classic White Bread Mix had a nice spongey, bready texture and more complex flavor, without the ricey taste of the previous bread.  Nutritionally this is a better bread, since the fiber content of two grams per serving is about what you would get in a slice of whole wheat bread.

 

 

 

 

 

 

 

Bob’s Red Mill Hearty Whole Grain Bread Mix

 

Bob's Red Mill Hearty Whole Grain Bread

Finally I tried a mix that really excited me for its nutritional value and promise of variety.  Bob’s Red Mill Hearty Whole Grain Bread Mix lives up to its name with ingredients such as whole grain buckwheat, garbanzo bean flour, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, cocoa powder, fava bean flour and caraway seeds.  This was a dark bread that would make a good substitute for rye.

This bread was easy to mix and rose well, rising even further in the oven as it baked.  The finished product had a nutty, almost chocolatey flavor, with an ever so faint taste of caraway seeds.  I have to tell you that I’m not a fan of caraway, but it didn’t bother me in this bread.

This bread had a crumbly texture which made it tend to fall apart, however it  won hands down for the most interesting taste.  Bob’s Red Mill is the nutritional winner as well, with four grams of fiber per serving.  This bread is a good source of fiber and other nutrients that are often lacking in a gluten free diet.  I am thinking it will go really well with jam.

 

 

Bob's Red Mill rising in pan.Slices of Bob's Red Mill gluten free bread.

 

 

 

 

These breads don’t seem to have the shelf life that a loaf of wheat bread has.  They get stale quickly.  So eat up and enjoy your gluten free bread while it is still fresh.

What is your favorite gluten free bread mix?