Posted on | January 9, 2012 | 1 Comment
This mix was purchased on sale at my local grocery store for for a mere $2.50 ( regular price $4.50). This mix makes one loaf of gluten free bread.
I am always a little hesitant to make gluten free bread. I was diagnosed with Celiac Disease 19 years ago. Back then there was only one grocery store in my area that sold GF bread. Sometimes, when we went to the store, we saw the bread was already moldy. Yummy, right? My mom tried to make bread, but it looked strange. It didn’t really rise, and had many lumps, and crumbled easily. It tasted awful too. I still have to tell myself sometimes that there is good GF bread out there. Which leads me to this product, Hodgson Mill gluten free bread mix.
To prepare this bread mix, I added milk, eggs, cider vinegar, melted butter, and yeast (provided) to the mix. The directions recommended that you do this in a heavy duty mixer. I only have a hand held, which turned out to be interesting. The dough was very thick, so the dough crawled up my little hand held. Therefore it did not get mixed the full three minutes.
The directions recommend giving the dough thirty minutes to rise. Mine took closer to an hour. I then placed it in a 375 degree oven, and read in the directions that the bread should take an hour to bake. The gluten free bread continued to rise in the oven. It doubled in size while baking! After thirty minutes, not only was my bread completely baked, but it was starting to burn on top.
After waiting for the bread to cool, I added some butter to a piece and took a bite. It was delicious! The inside of the bread was soft and chewy, while the crust was crisp, like a good bread crust should be. Because the bread mix has different flours and starches it tasted like multi-grain bread. I did not want to stop after the first bite. It was so good!
The next day I ate a piece with peanut butter, and again later with a sandwich. The bread was still soft and chewy, with the multi-grain flavor I enjoyed. I did, however, notice a slight aftertaste. I believe it was from the bean flour. It wasn’t very strong, more of a whisper of a taste.
After two days the bread became dry, not as easy to cut, and not as soft. This bread is definitely meant to be eaten quickly for the best flavor and texture.
Rating: 4 stars
Pros: Crisp crust, soft in the middle, multi-grain taste
Cons: Dries out after two days, slight aftertaste
Ingredients: garbanzo bean flour, corn starch, sorghum flour, tapioca starch, organic raw cane sugar, fava flavor, rice starch, xanthan gum, flake salt, soy lecithin, ascorbic acid
Nutritional Snapshot: 120 calories, 1g fat, 26g carbohydrates, 2g protein
Want to try Hodgson Mills gluten free bread mix?