I’ve tried Bob’s Red Mill products many times, in fact, they’re a staple of our gluten-free home. One of the first things I miss about having gluten in my life is bread, and thusly, have been on the hunt for gluten-free bread mixes.

I really appreciate that this mix includes everything you need except for your wet ingredients, which are eggs and water. A few other mixes I’ve seen in-stores do not include the yeast, and if you’re considering using a bread mix that probably means you’re not an avid baker and therefore wouldn’t be interested in purchasing a one-time-use product. So, the fact that it’s included in this mixture is a plus.

Watch me test the recipe!

I also appreciate that the instructions are pretty minimal. Throw everything into your mixer, after letting your yeast activate for 10-ish minutes and then mix it to hell. That’s it. The most difficult thing about this mix is the wait time. But that’s just baking in general, it’s a lot of hurry up and wait.

You’ll need to let your batter rise for about an hour, and then it’ll have almost a 90 minute bake time as well. Finally, you should let your loaf cool completely before cutting into it — which takes about another hour. I do not recommend making this when you’re jonesing some bread.

A word of advice, when you’re letting the mix rise I suggest using the water method to create a “very warm” place if you don’t have a sunny window. Put your loaf pan into another vessel and fill that with warm water (I just turn my apartment sink on as hot as it will go) and create a warm bath for your loaf. That seems to work better than trying to use your oven at a low temperature.

All in all, it’s a solid mix and when I’m not baking from scratch, I’ll definitely keep this around. If you’re interested you can purchase it here.

Bake on! - Hallease