I baked some bread! I seriously love this mix.
It’s by Glutino, but their baking mix line is sold under the heading of Gluten Free Pantry.
I decided to line my bread pan with parchment paper, because I share baking equipment with people who are not gluten-free. I always feel a little worried about getting items that are used to cook foods that are gluten-heavy all the way clean. This eliminated that worry.
Once you mix it according to the directions on the back of the box, this dough will seem kind of wet. Don’t worry, it will turn out great!
I spoon it into my bread pan. It’s kind of rough at first.
I get my fingers wet with water over and over (I bring my bread pan over to the sink for this part) and smooth out the dough. The water helps to keep the dough from sticking to my fingers. Then it goes into a warm place to rise.
All risen! Then into the preheated oven to bake.
See how pretty the top is? I love that cracked, homemade look.
An added benefit of the parchment paper is the ease with which the loaf comes out of the pan. I didn’t have to do any pre-greasing, either!
This bread slices really well.
On a recent trip to the farmer’s market in Ballard I bought this honey butter (they use raw honey!) from Golden Glen Creamery. The stall had the cutest little girl at it, working with her father. She had some great recommendations on which cheeses to try, and she is learning to make change. Stop by and say hi!
I also got this trufflestack cheese from Mt. Townsend Creamery. This flavor is limited edition, so hurry up if you want to try it! I’m almost sad that I tried this. It is one of the best cheeses I have ever had. It’s creamy, flavorful, and just the right amount of saltiness. I don’t know what I’ll do when they don’t stock it anymore!
I couldn’t decide what I wanted to try out first on my freshly baked bread, so I took a thick slice and I topped it with both.
This was such a wonderful mid-afternoon snack! This bread is so versatile. It is also great with jam, as a sandwich, or with butter and cinnamon sugar on it.
How do you like to eat your gluten-free bread?
I used this mix to make a cinnamon-cranberry loaf. It came out great! We were really surprised at the great texture it had. It’s nice to have choices in the world of gluten-free cooking.
Yes, it’s so exciting to have all these choices now! The cinnamon-cranberry idea sounds delicious. I hadn’t thought to add fruits or spices to this! Great idea!
I didn’t have raisins on hand, so cranberries went in instead. Also, we used some of it to make French Toast for breakfast – yum!!!
That sounds way better, since I don’t like raisins in bread anyway.
The french toast sounds awesome!
I haven’t made any yet because I am such a cracker person. But I am going to try some this weekend. And freeze it? Does gluten free bread freeze well? It would take me forever to eat a loaf.
I haven’t tried to freeze this particular recipe, but in general gluten-free bread does seem to freeze well. I tend to go through this pretty fast, so I haven’t needed to try. A lot of gluten-free products do better when stored in the fridge, because the flours used in gluten-free baking are often more perishable than wheat. Good luck!
This looks awesome!! I really have to find a good bread mix that doesn’t use yeast, since I’m sensitive to it, or find out how to make it rise like that without yeast.
The yeast issue would be pretty tricky. http://www.elanaspantry.com/ might be a good place to start- I think they would be a bit denser and “health-food-y” than this recipe, but I think a lot of her recipes are yeast free (I can’t attest to their taste, as I’ve only made one recipe of hers, and it was cookies). I hope that helps…