gluten free bread mixes.

Just because we’re gluten-free doesn’t mean we can’t appreciate the joys of a fresh-baked loaf of bread. The warm, yeasty steam rising off the crispy, browned crust; the first, warm bite of tender crumbs smothered with melted butter and gooey honey. Baking your own loaf of bread – even a gluten-free loaf of bread – is super easy with the bread mixes inundating the gluten-free food market. And in many cases, the results are far superior to what you can get in a pre-made loaf. Here’s an unofficial lab report on what we’ve tried & what we think about what we’ve tried:

Orgran Easy Bake Bread Mix, reviewed by guest blogger Janine:
I made this in my bread machine and it could not have been easier. Yeast free, this bread rises high anyway and has a soft, airy texture. The flavor is mild with a hint of sweetness, perfect for sandwich making. I used half of the loaf to make the best bread pudding I’ve ever made. If you’ve made a bread mix lately that uses garbanzo flour and your kid is all, “I’ll never eat bread that you’ve made again”…no worries. This bread is perfect for picky choosy eaters. Orgran is totally becoming my new BFF.

Orgran Alternative Grain Wholemeal Bread Mix, reviewed by Aly
Since Janine went for the vegan option with her Orgran bread mix, I opted for adding the egg and skim milk powder called for in the “improved flavor and texture” directions. What resulted was a towering, golden loaf of goodness that apparently IS wholegrain without at all seeming wholegrain (take note, moms of the world!), thanks to the addition of psyllium. Thick slices of this bread were perfect for morning toast with cream cheese and jam, and I also tested its sandwich-worthiness with hearty hunks of smoked turkey, slices of cheese and avocado. Um, yah. I had no problem putting that down.

Hodgson Mills Gluten Free Bread Mix, reviewed by Aly, Heather & Molly
Over here at The Gluten Free Lab we have weekly meetings. Well, we try to have weekly meetings. And there’s always delicious food to sample, whether it’s a product sent over from a trusted food rep, or a homemade tray of lavosh, hummus and veggies. One week a couple of months ago I whipped up this Hodgson Mills bread mix. It was a rainy, gloomy day, and when the girls walked into the house I could see them immediately brighten up once they caught a whiff of what was in the oven. And when I cut them thick, thick slices of this hearty white loaf and set them down with a crock of whipped butter and warm honey, it was dead silent for a solid five minutes. In our group, that’s the equivalent of saying, “Shhh, don’t bother me, I’m eating…and it’s GOOO-OD.” The primary ingredient in this mix is garbanzo bean flour, but it’s not a primary flavor.

Bob’s Red Mill Homemade Wonderful GF Bread Mix, reviewed by Aly
This lofty loaf boasts excellent flavor, a tender crumb, and a nice, earthy flavor (that’s from the garbanzo beans, so kids may be a little finicky with this loaf). Sandwiches hold up well under the consistency of this loaf, and next time I make a traditional turkey or chicken stuffing, I like to think that this mix will be my go-to. (I’ll try to remind you when Thanksgiving comes around again!) When you buy this mix, be forewarned: although the method for this mix is pretty simple, the recipe calls for enough egg whites to equal 3/4 cup. Next time I might splurge for the liquid egg whites from Eggology.

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Happy breading!

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