Bob's Red Mill Gluten-Free Bread Mix Review and More Test Recipes

This gluten-free bread mix is acceptable and it has a very good texture. The skin is crusty and soft on the inside especially if choose to use oil instead of butter. I followed the instructions and added sesame seeds to my liking.

I put it to the test by refrigerating the bread for a week. Then toasting it, making a French toast, and bread pudding. It came out very well. The taste is similar to whole wheat bread but you still can distinguish between regular bread and gluten-free bread though.

Ingredients:
1 bag (1 pound - 16 oz.) Bob's Red Mill Bread Mix
1 package dry yeast (included in the bread mix)
1-1/2 cup warm water
1 large egg
3 large egg whites
1/4 cup melted butter or oil

Additional ingredients, optional
Some egg wash
Some sesame seeds, white or black

The method is according to the package's instructions.
1. Add all of the ingredients required in a mixer bowl with a paddle attachment.
2. Mix on low speed for 2 minutes. Then scrape the bowl.
3. Increase the speed to medium and continue to mix for another 6 minutes.
3. Transfer the batter to a well-greased large-size loaf pan (9.5" x 4.25" x 2.75"). Level out the surface with an offset spatula.
4. Brush the top with melted butter to prevent sticking to the plastic wrap when rising. (The batter should be about 1/2 of the pan.)
5. Let rise in a warm place for 45-60 minutes covered with plastic wrap. The bread should rise up to the brim of the pan.
6. Brush the top gently with egg wash and sprinkle with sesame seeds.
7. Bake at 350 deg. F for 75-90 minutes depending on the different ovens.
Note: I'm using an electric oven without the fan.
8. I baked mine for 75 minutes and covered it loosely with foil for about 45 minutes of baking time to prevent burn.
9. Let stand for 10 minutes before removing the bread from the pan to cool completely on a wire rack.
10. Slice the bread into 1/2" thickness and place it in a bread bag or a zip lock bag. Store it in the fridge.

Toasting:
Toast a slice of the bread as desired. You may have to toast it twice if you want a dark toast as I am.

French Toast:(For 2 slices)
1 large egg
2 tbsp heavy cream
1 tbsp sugar
1/2 tsp vanilla extract.
Mix all of the ingredients together with a fork. Dip 2 slices of bread on both sides. Sears the bread in a non-stick pan over medium-low heat greased with butter. Cook for about 2 minutes on each side or until golden brown.
Serve it with more butter and maple syrup.

Bread Pudding:
5-6 slices of the bread, cut into cubed
3 large eggs
3/4 cup sugar
1 tsp vanilla extract
3 cups milk (recommend whole milk or half & half)
1 cup raisins

Optional ingredients:
A pinch of salt, cinnamon, nutmeg, and some melted butter

Method:
1. Place the bread cubed into a butter-greased square baking dish (8"x8")
2. Sprinkle some raisin on top. (You can add some almond slices if desired.)
3. Mix all of the custard ingredients together with a wire whisk until well combined and pour it over the bread.
4. Submerge the bread into the liquid and let soak for 30-45 minutes.
5. Bake at 350 deg. F for 55-60 minutes or until no jiggling in the center.
Note: I cover the pan with foil after 20 minutes of baking time. Then remove it 10 minutes before finishing baking. I also test it with a skewer inserted and comes out quite clean.