For someone who is not a baker I sure have been making a lot of bread recently. About once a week I bust out the KitchenAid and get to mixin.
Granted, I have been using a bake mix. Pamela’s Gluten Free Bread Mix to be exact. And even then the first time. I read all the directions except for the one to let it rise for an hour. The bread came out really thick and squished but still tasty and my daughter didn’t seem to care.
The good news is practice makes perfect as the following two times it came out great! I hate to say it but the few extra pounds I thought I would lose when I started cooking all my daughter’s allergy free foods haven’t come off as they usually taste pretty good. Any left over toast she has somehow makes it into my belly.
Pamela, if you are reading this. We love your bread mix and I fully intend to make my way through your other products. My daughter has to fight the non-allergic kids off to keep them from stealing her bread.
I also must give a shout out to Ener-G Egg Replacer which is soy, dairy and gluten free. You have also made my life much easier. And of course my usual shout out to Aaron and Ginny at Native Sun as well for introducing me to these products.
As for the bread this is my fourth attempt and I should say by far the best outcome. Sweet, cinnamon-y and a bit gooey on the bottom. Way to go me! I can finally make bread with a mix. Sad, I know.
***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
Just look at the delicious swirls of cinnamon sugar and raisins. Mmmm….
Ingredients
1 package of Pamela’s Gluten Free Bread Mix, mixed to package directions using egg replacer
1/4 cup Turbinado sugar
2 tsp cinnamon
1/4 cup raisins
Directions
1. Mix cinnamon and sugar together in a bowl.
2. Once bread mix is prepped according to directions pour the cinnamon sugar over the mix and then top with the raisins. Fold in about four times to create swirls in the mix.
3. Pour into the pre-prepped bread pan.
4. Let rise for one hour.
5. Bake according to package directions.
Looks like terrific bread. Was it chewy like a bagel?
It looks like a tight crumb.
It is sort of a soft bagel texture. The flavor is wonderful.
Dawn, I am so happy the diet is working out
well for you and your daughter. No, you won't lose
weight on it either. When you get the hang of it,
gluten free is really good. Let me know if I can
help you with anything.
Last time I checked, Pamela's had a facility warning for milk and egg, I believe. (That was a few years ago when I entered the bread mix recipe contest, though. My pretzel twists got an honorable mention!) It might have changed. Does anyone in your family react to cross contamination?
I bought this product at Native Sun and they have VERY stringent policies on the validity of the product info so I trust that it has been taken care of but I will browse around and see if I see anything on line! My daughter would be the only one that would react and so far so good.
I thought I'd poke my head in and see what you've been up to. I had no idea you and your kiddo are having allergy problems Dawn.