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 A versatile, vegan, gluten free bread mix Aug 29, 2010
When I first started eating gluten free, I was happy with GF's Pantry's White Bread. As time went by however, I started looking for more taste, less crumble, and more versatility. I found it with Pamela's Wheat Free/Gluten Free Bread Mix. The addition of sorghum flour lends a honey-whole wheat taste and a nice structure to the finished product. I have made beautiful baked goods with this (all by hand, no stand mixer) including cinnamon buns, yummy chewy pizza crust, pie crust, French bread, pretzels, and the BEST gluten free bagels I have ever had. It's also vegan. So those with dairy or egg intolerance can play with it too! Amazon's Subscribe and Save program makes this an affordable option that I can share with my whole family. It's not just called, Mom's bread, now.
 Pamela's Products Wheat-Free and Gluten-Free Bread Mix Aug 24, 2010
This mix make a good loaf of bread, I made the three seed version given on the package. I tried the pizza crust, too. It was pretty good.
Best GF bread we've found yet! Jul 27, 2010
We have tried numerous recipes, but this makes the best Gluten Free bread yet in my opinion. I love the sweet bread recipe also.
I can eat bread again Jul 20, 2010
After my diagnosis of celiac diseas, I pretty much just gave up on bread; I'd tasted the storebought, premade rice breads that my sister in law tried, and decided if it didn't taste or feel like real bread, I'd just do without. And because I am intolerant to legumes, all mixes and breads with bean flour or soy flour are out. I also need to avoid dairy.
Enter Pamela's Amazing Bread Mix. While I've made this in the oven, and it's not hard, this mix does amazingly in my 10 year old, primited Breadman bread machine. I simply follow the instructions on the bag, set my machine to medium 2 pound loaf, and in two hours I have the best gluten free bread ever. It is soft, light, and springy. It has a slightly sweet taste, probably due to the sorghum flour.
If you try this, I highly recommend using the bread machine. I've had a lot of successes baking it in the oven, but I've had a few loaves explode over the sides of the pan, making for a not-so-aesthetic-appearing loaf. In the bread machine there is plenty of room, the loaf rises nicely and doesn't under- or over-bake.
Thank you, Pamela!
Bread, bread, bread Jul 17, 2010
This was my first attempt with gluten-free bread. I have made 'regular' bread for years. This was so much easier - and just as good. I did go to the website for Pamela's products and read her tips on bread - and added an extra egg as suggested for extra softness. This will be my 'basic' bread recipe from which to branch out and try different flavors.
Try this bread mix - you will not be disappointed.
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