Since I became aware of my gluten intolerance, I have tried several different, packaged, "Gluten-Free" Bread mixes in the past several months and so far this one was the best as far as ingredients and results. It is made with Brown rice flour and other more nutritional flours than some of the others that I have tried but an even greater benefit was that it didn't have a very funny taste and it made great sandwiches. I kept it in one of those special bags that keeps food from spoiling too quickly and it worked out fine. With a bread knife, I was able to slice the bread very thin without it breaking or crumbling. The bread has a rich and hardy texture so thin slices were perfect. This also makes the best toast that is crispy outside and moist inside. In fact, I toast my bread for sandwiches because I use tomatoes which tend to make the bread a bit soggy or mushy and that came out even better with this bread. For being "gluten-free" this was a good one. I baked my bread in my bread machine on the "Quick" setting because I do not have a setting for "gluten-free". I read on the internet that this setting is perfect for "gluten-free" breads because it has only one knead and one rise cycle before it bakes. I left the setting on the default setting for browning the crust. For best results, you have to remove the bread as soon as it is done and place on a rack to cool because "gluten-free" bread will start to shrink from the moisture of the steam produced if left in the bread pan.
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