Comments on: Product Review: Bob’s Red Mill Gluten Free Bread Mix

By: Kristin

Kristin — Mon, 25 Oct 2010 15:53:57 +0000

I was in the unique position this past weekend to compare two loaves of gluten-free bread. I went to a gathering of friends at the Oregon coast (stormy!) and one of them made a huge dagwood sandwich to share. He was so sweet; he made one end of gluten-free bread that he made from the Bob’s Red Mill mix. I had also brought a loaf of gluten-free bread I made from the flour mix and recipe found in “Artisanal Gluten-Free Cooking” — Bronski and Bronski. Their flour is brown rice and sorghum based with cornstarch and potato starch. The Bob’s loaf was twice as high while mine had that familiar ‘low rise’ profile. But I did find that the Bronski loaf was more moist and flavorful. I was given the leftover portion of the Bob’s loaf and it should make a fine bread pudding. I’m afraid my winner is the more humble-looking Bronski loaf. That said I’m deeply touched that a non-gluten free friend coming to a gathering of 10 people with me as the only one who must avoid gluten, made me a special loaf of bread.

By: Paige in Tacoma, WA

Paige in Tacoma, WA — Sun, 03 Oct 2010 23:21:38 +0000

I tried to make this last night, and it turned out beautifully in the initial workings….however about 15 minutes after I took it out it started to cave in on itself, slowly but surely after about 20 minutes it was the saddest loaf of GF bread you’ve ever seen. I’d attach pictures if I could….so we will be trying some of the other mixes people have mentioned. We followed the ingredients to a T…but it on Basic for 1 and 1/2 lb loaf…and it didn’t work. Also, I noticed when I was cutting it up to put it in the duck food bad some parts of it were very porous and others were incredibly dense. This struck me as odd because I watched it until it set to bake and it mixed very evenly. Oh well on to the next mix. :)

By: Bread Recipe: Gluten Free Cooking School Sandwich Bread | Gluten Free Portland Oregon

Fri, 21 May 2010 05:03:57 +0000

[...] saying much. I personally preferred the Bob’s Red Mill Homemade Wonderful Bread Mix, which we reviewed here. A person would be much better served by the Teff Bread that we reviewed last time, our favorite [...]

By: Christy

Christy — Wed, 17 Feb 2010 16:17:44 +0000

After reading the blogs regarding the bread becoming dry after it cools, I was wondering if there was another ingredient that could be added to keep it moist. In regular baking, I have seen recipes that mention adding yogurt or applesauce. Since I am new to the gf baking scene, has anyone tried anything like that? Don’t want to try something that is definitely not going to work- trying to find the perfect recipe is getting costly.

By: Erika Hammond

Erika Hammond — Tue, 12 Jan 2010 20:07:16 +0000

Our experience with Bob’s is about the same as yours. Until recently, we preferred the Gluten Free Pantry’s Sandwich Bread Mix (also used their French Bread mix – frankly there doesn’t seem too much of a difference) with an extra pinch of xantham gum to make it stay together a little better. The taste is more mild then Bob’s. We really love Pamela’s Products Baking Mix for waffles and such and so recently tried their bread machine mix. It’s our new favorite – a really tight, delicious crumb and it slices like a dream. It’s brownish rather than white which was a little unexpected but tastes perfectly normal. Good stuff! And miles better than any bread you can buy at a store, even Angelina’s.