Gluten Free Pantry Review - Excellent Bread
Beth Hillson developed the formulas for the mixes of Gluten Free Pantry, so that she and her son could enjoy delicious food, since they are both gluten free. People all over the world have come to know and love her fine products.
Ingredients of Gluten Free Pantry are:
White Rice Flour, Brown Rice Flour, Potato Starch, Skim Milk, Whey, Corn Starch, Brown Sugar, Guar Gum, Salt and A Packet of Yeast.
Gluten Free Pantry Features:
- It is for making Sandwich Bread, Pancakes, rolls and French Toast
- Case of six 22-ounce packages of bread mix (total of 132 ounces)
- Moist and dense sandwich bread mix
- Gluten-free, wheat-free; kosher (KVH-DE); contains no cholesterol or trans fat
- Great for bread machines, or bake by hand
- Specially formulated for those with dietary restrictions; yet normal people appreciate it too
What it Takes to Make Gluten Free Pantry
- Entire bag Favorite Sandwich Bread Mix, enclosed packet of yeast (2 1/4 tsp.)
- 1 3/4 cups lukewarm water, 4 tbsp melted butter or vegetable oil, 2 large eggs or 1 egg and 2 egg whites, lightly beaten.
- Large bread machine (2 lb capacity). Follow manufacturer's instructions for order of adding yeast, wet and dry ingredients.
- It is easily prepared in a conventional oven.
How to Make Gluten Free Pantry in Breadmix
- Short cycle and programmable features may be used
- Set machine on white bread and medium settings
- Add ingredients according to manufacturer's instruction for order of adding yeast, wet and dry ingredients, Press start
- During first kneading cycle, open lid and use rubber spatula to scrape the sides of the pan and help mix dough
- For best results, remove baked bread immediately and cool on wire rack. For 1 lb bread machine, divide ingredients in half
Depending on which bread machine you use, extra water may need to be added. Also play with bake time till you get it right. Both of these take a bit of time but worth the effort. To make the bread a little more moist some people add about 2 tablespoons of honey to the mix.
You will need to choose the lightest crust setting so there is only one rise time for the bread. 3-4 minutes after hitting the button, push the mix down on the sides with a rubber spatula about halfway through mixing - this takes about 1 minute. A loaf takes about 1 hour.
If you are new to this gluten free thing buy a bread machine with a delay timer, load it up before you go to bed and when you wake up you'll have a nice, fresh loaf of bread.
Improve Breadmix-Made Gluten Free Pantry
These are the experiences of many people to improve the quality of Gluten free Pantry made in the breadmix machine, it suits varied brands of bread machines:
- Use the bread machine just to mix the batter and then let it rise on the counter and cook it in the oven (It will rise enough to overflow a 1.5 loaf bread machine)
- Add one more egg white and decrease the water amount for some bread machines - comes out consistent every time.
- Try it with margarine (or butter) and honey on top
- Use 2% milk instead of water
- Add a teaspoon of sugar to the milk and yeast mixture
- Use coconut oil as the vegetable oil
- Mix the dough using the Kitchenaid. Beat the dough for 2-3 minutes and then transfer it to the bread machine pan. No need for the paddle (which always tears a hole in the bread)
- Make the dough with the dough setting of a bread maker
- use the traditional settings that take longer for some bread machines
Making Gluten Free Pantry In The Oven
- Spray or lightly oil a 9 x 5 inch loaf pan
- Pour mix and yeast into large bowl
- Add liquids and beat 3 minutes using a heavy duty mixer
- Scrape dough into pan
- Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan
- Preheat oven 375 degrees
- Bake 30 minutes or until brown and hollow-sounding when bread is tapped
- If crust becomes too dark, cover loosely with foil part way through baking
- Turn baked bread onto rack and cool completely
- Slice, wrap, and store in freezer
Improve Oven-Made Gluten Free Pantry
- Use upright loaf pan to allow it rises well (a 9x 12 non stick pan)
- Add a little extra oil to get it soft, moist and fluffy
- Use 1 whole egg and two egg whites and use 3 tbs of canola oil instead of 4 tbs of butter
- Pour it like you would cake batter, not like you would pizza dough
- Cook it on aluminum foil that is greased with canola oil at 400 degrees until it is slightly brown and you can stick a knife in without residue.
- Put it in the oven at 400 degrees for about 10 minutes
- Cover the bread with foil the last 10 minutes of baking so it won't be overly brown
- Use more than lukewarm milk (just to melt butter-
microwave milk for 2.5 minutes) for the liquid
- Don't try mixing it with hand beaters and use a heavy stand mixer (Kitchen Aid), yet some people do
- use a spatula greased with oil to shape the loaf a bit because the dough is thick and sticky
- Use active dry yeast that was fresh instead of the yeast included in the package
Properties of Gluten Free Pantry Loaf
- User-friendly product
- Easy mix, great taste, and makes large loaves
- This can be made by oven method or bread machine, both instructions are on the box.
- Smells like bread
- It is good for making sandwiches, rolls and French toast
- The bread holds together for sandwiches and is not crumbly or dry
- Soft, moist and fluffy
- Appearance is very close to a wheat-based "white" bread
- Made right, this bread is not as dense as many wheat/gluten free breads and it is tasty
- The resulting bread rises to a high loaf that is "normal" sized and slices evenly
- The bread rises perfectly, bakes perfectly, slices perfectly, and tastes wonderful
- It doesn't crumble and it doesn't have a weird texture
- It makes great garlic bread by toasting in the oven with garlic powder and butter
- Great for grill cheese
- Perfect to take to Holiday meals
- It is not suitable for Casein free people as it contains milk
- Some people find it expensive while some others do not
Cinnamon Raisin Bread
Combine mix with 4 tsp cinnamon, sufficient (1 ? cups) water, 2 tsp vanilla, 4 tbsp melted butter and 2 eggs. Near the end of the last kneading cycle, add suitable amount of softened and well-drained raisins. Mix with a rubber spatula to combine. For oven-method, fold raisins into beaten dough before placing in baking pan. Bake as above.
Versatility of Gluten Free Pantry
Being made at home, you can elaborate your way to pleasing your family. Try it with margarine (or butter) and honey on top, make French toast and grilled cheese sandwiches.
Add Raisins or other chopped dried fruit or chopped vegetables to it, a tablespoon of molasses or honey then, maybe some cheese, some dried onion.
Toast it in the toaster with some honey or jam. Add 1/4 cup of sweet dairy whey which adds to the taste and texture.
Throw the heels in the food processor to use in meatballs and meatloaves.
What People Say About Gluten Free Pantry
"Thank you G-F Pantry for a very user-friendly product."
"My son will eat sandwiches just like BEFORE the celiac diagnosis."
"When I was diagnosd with Celiac Disease, I started on a search for good BREAD!!! And this is it!!!!!"
"I've tried at least 10 other brands and this one remains the clear winner."
"Mom is this for real? This is AWESOME!"
"My gluten-eating husband loves it too. "
"This is by far the best bread I have found for sandwiches and hamburgers."
"A bit crumbly, and not enough 'chew' to the bread to pretend you are eating a rustic bread. All and all though...you can't go wrong starting your gluten free journey here. "
"When you add the shipping cost to the price of the bread, the result is an astonishing $6.61 per loaf!"
"It was also cost effective to purchase it through Amazon!"
"I have tried every gluten free mix on the market. I'm so glad I finally found one that tastes good!!!"
"Celiac child thought I gave him the wrong bread. It tasted so good and 'normal'."
"It holds together without crumbling and has a good flavor. Bakes up very well. "
"If you are looking for a GF bread mix I definitely recommend this mix from The Gluten Free Pantry! "
"Even if a miracle occurred and we could buy white bread, I'm not sure we would want to - it's that good."
"I have experimented widely with adding ingredients (such as pumpkin and pie spices; cheddar and onions; Italian seasonings; molasses; and cardamom and anise) to this mix and have never made a bad loaf."
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