Fast. Easy. Delicious. Bagels Pie Crust Pizza and More! Gluten-Free • Wheat-Free • Non-Dairy. Add Your Own Yeast. A scrumptious aroma will fill your kitchen as this bread bakes up golden brown! Denser in type this wholesome "Old World" style bread stays soft for days! Also bake soft wonderful variety breads bagels and pizza crust. use to make pie crust cinnamon rolls delicious cookies to thicken gravies and more! Quick easy and versatile!
(25 reviews) 25
Rating breakdown25 reviews
25 out of 25(100%)customers recommend this product.
"This bread mix saves me a lot of time and makes good bread. I always use my bread machine so can't speak about oven baking. But the results are consistent and since I am gluten free I make all of my bread (my husband eats it too). It is by far better than the frozen GF bread that I could buy at the local grocer.
I try to have enough of the product measured out for a loaf to save even more time when I want to use it. Then all I have to add are the liquid ingredients and the yeast."
"I made this bread twice for both my daughter and a friend who are gluten intolerant. I detest gluten free bread. Up until now I think it all tastes like a combination of cardboard, sawdust and birdseed. This bread is so GOOD that I am going to buy more for ME!"
"You can make this regular gluten free or vegan gluten free, and they both taste awesome. It takes a while to bake, but it's worth it. At Thanksgiving, my extended family would rather eat the GF bread than store bought yeast rolls. 'Nuff said."
"I use this mix in a bread maker, and so far the breads come out in a good texture and they taste good. I followed the recipe in the back of the bag and it comes out good every time. I even add in a cup of seeds."
"Weigh your flour. 19oz per recipe. Very consistent results. I split each batch between two 8.5" x 4.5" pans. No uncooked area at bottom and the tops don't over brown. I do try to remember to cover the loaves at about the 10-15 minute mark and I take mine out a bit earlier due to it being two smaller loaves. This beats any store bought brand hands down. My favorite bread mix. It beats any from scratch bread recipe I have used too. I like to add seeds and/or spices to it for flavor and crunch. Loaves stay less crumbly for the first 3-4 days and freeze well."
"I tried this bread for the first time the other day -- in my food processor. It is very easy to make, and it is absolutely delicious! It turned out great. It has a wonderful texture (which I can't say for a lot of GF breads) and flavor (ditto). Just a bit sweet, full-flavored, and not too dense. I definitely will make again (and again, and again...)."
"So far I am very pleased with this flour mix. It makes amazing GF pizza crust. I have tried several styles and this one has been the best so far. I also made a recipe from her website for rolls and those were also great. If you are GF and also allergic to nightshades like I am, this is an amazing find. Most GF baking mixes have a potato product in them, but this one does not. I am excited to make the bagels."
"My son has to eat gluten free and this is the first bread I've made for him that isn't so dry it sticks in his throat. Normally he toasts all gluten free bread and this one he doesn't need to. He is so happy. I also like the fact that I can use my bread machine. That makes it even more convenient."
"Through the years we have tried all kinds of mixes and combination of flours to make breads/muffins. I agree with the other reviewers. This one is tried and true. I am guessing the sugar makes it takes extra good. It is yummy hot out of the oven and good days later. My whole family will eat it which is not true of all other GF flour products!"
"The recipe on the bag is extremely bland, so I've had to adapt it. Added Salt, cottage cheese, and an extra egg white, and it tastes like bread. (we had a celebration dance when it happened). Still goes stale very fast - try using Press N Seal - it's working better than bread bags and ziplock bags for storage. Having problems getting things cooked through and adapted to making them in muffin tins. Small, but I can slab some peanut butter in them, and they are really good. Last nite I made a few into garlic toast. Just need to find something that lets me make my sandwiches closer to normal sized."