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 Gluten-free bakers never cease to amaze me, and Anna is no exception. She has created a perfectly textured bread that is not only suitable for gluten-free foodies, but also those with any allergies or intolerances to corn, dairy, soy, yeast, and rice!
I must admit, I was a bit skeptical at first. I quickly blended the mix with oil, rice milk, and eggs as instructed. From there it was straight to the bread pan for baking, easy enough. Yet, it just didn’t look right. The dough was very soft and had to be spooned into the bread pan. But who am I to question the gluten-free pros? As directed, I popped it in the oven for 70 minutes. Boy, am I glad that I did. The loaf turned out perfect! In fact, it looked identical to the picture on the package (a rare occasion). It was really a cross between a yeast bread and a quick bread. The texture was incredibly soft, “glutinous”, and not a bit dry. The flavor was mostly savory, with just a touch of sweetness. I was sure I detected some fresh herbs, but there was not a pinch in the ingredients. Regardless, it was delicious. Warm from the oven, the bread was a bit crumbly. However, on day two I was able to slice absolutely perfect ¼” to ½ “ thick slices with ease. The light sweetness kept it from melding with some of the more delicate flavors, such as smoked salmon. Yet, it went beautifully with the usual toppings (“butter”, jam, peanut butter). For sandwiches, Anna’s bread made fabulous PB & J’s and deli meat classics. Of course, I also found myself snacking straight from the loaf. Anna has really opened up the forbidden “bread” food group to gluten-free dieters. As a recent wheat-free convert, I find her mixes amazing. The only problem is, now I can’t bring myself to make traditional yeast breads. With such an easy, gluten-free option available, all of that kneading and rising just sounds like extra work! Notes: - It seems that egg-free is feasible for this bread. Anna recommends replacing the eggs by combining 2 tablespoons finely ground Flax Seed (can be done in a clean coffee grinder) with 7 tablespoons of boiling water. Let it set for 15 minutes, then stir and add to other wet ingredients. Aside from the small amount of honey in this mix, the bread would then be vegan.
- There are more tips and recipe ideas (including how to use these mixes in bread machines!) on the Gluten Evolution website.
Ingredients: Tapioca flour, arrowroot, chickpea flour, pinto bean flour, potato starch, millet, Montina (Indian rice grass, also named perennial bunch grass, achnatherum hymnodies), crystallized honey, Xanthan Gum, salt, cream of tartar and baking soda. Where To Buy: Purchase any Breads from Anna mixes directly from Gluten Evolution, or check their Store Locator to find them at a store near you.
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