Just a gluten free tip

My daughter has Celiac Disease and as most of you know finding a good bread is almost impossible .I have been using Bobs Red Mill wonderful gluten free bread mix and it is really good and I recently started making it in the bread machine and I was really suprised at how much better it turned out using the bread machine, my daughter said it had a more like bread texture that when I make it and bake it in the oven so if you have been wanting to make it in a bread machine go ahead and give it a try . You will be pleasantly suprised. hope this will help someone .

Thank you for this tip. I am curious .... how long does a loaf last before spoiling? I am nervous about baking a loaf and only have a day or so to eat it.

 Also ... I find with other breads that you buy frozen, they need to be toasted to be edible. Is that the case with Bob's Red Mill bread?

Thank you for your help!

If you keep it in the refrigerator it will last almost a week I have never found Bobs Red Mill products in the freezer only on the store shelves This is a dry mix you make up yourself Hope this will help you.

Not sure if this will help as I haven't tried with gluten free.  when I make regular bread if I know I am not going to use it quickly I slce the loaf after making it and then place what I am not using immediately in the freezer.  Then I take out only the slices I need when I need it.  I helps extend the time I can keep bread and it tastes better too.

I package my freshly baked bread for the freezer in three slice lots - one slice for toast, and two for a sandwich.  The rest stays in the freezer until I need it.

 Also - I tried to make Bob's Red Mill mix in the bread machine.  In the kneading process the "dough" was so liquidy that I chickened out and baked it by hand.  How do you set your machine to combine/bake the mix?  Is it necessary to adjust the "dough" consistency like you do with wheat breads? (So it's not too dry or wet...)  Or do you just put it together and walk away?

Thanks!

I make my gf bread in a bread machine, then cool it, slice it, and put wax paper between the slices and freeze in a plastic freezer container. It will stay just as fresh as when first baked, for a long time. I just take out a piece and thaw for 1/2 hour, or put in microwave for 45 seconds, or toast it. Works great for me!   Orchid Lady

Hi,

If you keep the baked bread in the fridge I find that it usually lasts about one week.  I also have to tell you that this bread is so wonderful and no you don't have to toast it to make it taste good.  It is just wonderful just like that with butter on it!  I use this to make home made cinnamon bread and something that I thought I would never eat again.  Cocoa bread and bread dressing for Thanksgiving dinner!!  Hope this helps and good luck 

I Jackie,  I am just curious as to which state you live in, I live in CA and don't belive that I've seen this mix on our shelves.  I am brand new to this gluten free life, I was just dx'd last week.  I went yesterday to our local health food store and bought some Tapioca bread, which is just like eating plasterboard its so awful.  Do you have any other suggestions or anyone else as to another brand of bread that I could try besides this mix?

Celia

Hi There,

Welcome to the club!!  You can order Bob's Red Mills products on line.  Trust me you won't be sorry.  His products are the best! 

Thanks Albertawildrose for the information about ordering the bread mix online.  Now all I have to do is to buy a bread machine, LOL.  Thanks also for the welcome, even tho I would much rather not have to join this club, but know we all feel that way.  Guess it could be worse couldn't it?

Celia

"Guess it could be worse couldn't it?"

You've said a mouthful there!  My daughter has alopecia aureata - another autoimmune disease - in which you develop patches of baldness (and gluten intolerance is correlated with this, so she's thinking about whether to treat for gluten intolerance to see if it helps the alopecia!)

Anyway - I told her that in the spectrum of autoimmune diseases, alopecia (or, here, gluten intolerance) is the one you would pick if you had to .... At least you can do something about it.  There are many autoimmune diseases for which there is little to be done (as in MS...)

And once you learn about the new ways of cooking, there are so many good alternatives to the mainstream wheat flour products.

I always slice up my gluten free bread and then wrap each piece in press n seal and then put all the slices in  a ziploc freezer bag and freeze them. Then I just take out one slice at a time and defrost it in the microwave on very low heat.

Another option for bread is the "Ezekiel Bread" from Food for Life,  www.foodforlife.com You want to look for the Sprouted Multi-Grain Bread which is wheat and Gluten free. It is in all health food stores and some grocery stores as well, if they carry health foods. If your in the south, it is available at Publix food stores. It is a good hearty sprouted grain bread, it is also better toasted, but I found thru experimentation that a dash of sea salt-(not table salt) greatly improves the flavor without toasting it. The same co. also has other products available like sprouted tortilla shells, etc. check out their web-site.

I make this bread all the time for my husband. I slice it, then place 2 slices each in foil, put all foil packages in a bread sack and freeze. I keep one package in the refrigerator for him to use for his sandwiches - seems to works quite well for him.