Bob's Red Mill GF bread

[Warkitty]

For the gluten-free denizens, I am here to report my thoughts on the Bob's Red Mill gluten free cinnamon raisin bread I just finished making.

Don't bother. It's a disappointment. It smelled soooo good baking and my mouth was watering for the last few hours, but the taste is off. As with some other mixes by the same maker, it tastes like it relies heavily on rice flour and has that gritty texture to it along with an off-kilter nuttiness that overshadows the raisin and cinnamon. Even adding more cinnamon didn't help.

[snarkalicious]

I don't care for the Bob's Red Mill mixes-that grittiness you mentioned is the main reason. We are all about the Udi's bread from Earthfare-at $5.99 a loaf it's a bit pricey BUT it's REAL squooshy spreadable bread-yum

[Warkitty]

Yeah, I just had a craving for cinnamon raisin and saw that mix. Boy did I learn my lesson!

I've had good luck with the Namaste brand mixes. Again, pricey... but then what gluten free isn't?

[LimitedRecourse]

Rice bread with a nutty flavor sounds pretty good to me.

[snarkalicious]

Here is the bread recipe I have used for the past couple of years-I will warn you it make a bit too much batter for a regular sized loaf pan so I usually make about 6 rolls in cupcake tins before pouring the remainder into the loaf pan. You can make a center layer of brown sugar and cinnamon mixed with a 1/2 stick of softened butter for cinnamon bread/rolls. I use the rice flour and tapioca starch from the Asian Market as it seems to be ground much finer than the kind you buy anywhere else...
Dry Ingredients (Mix in a bowl):
2 cups white rice flour
1 cup tapioca flour
1/2 cup corn starch
2/3 cup powdered dry milk
1/4 cup Sugar
1 tablespoons xanthan gum
2 packets dry yeast
1 and 1/2 teaspoons salt

Liquid (Mix Separately in another bowl):
4 eggs beaten lightly
1 Ω cups warm Water
º cup Corn Oil
1 Teaspoon Cider Vinegar

Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 and 1/2 hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat.

[snarkalicious]

And LR, it's not a nutty texture, more like grit-like someone has added some fine sand to your baked goods. It's an odd texture and not pleasant at all...

A lot of recipes use bean flours, but I have found that while it's good eaten straight from the oven, any leftover baked goods start to have a strange smell and taste after sitting for a while (sort of like...fermented beans!)

I am excited about Whole Foods buying Greenlife-my oldest son works for Whole Foods in CA and they have a LOT of gluten free items in their 365 store brands.

Shannon

[Warkitty]

Yeah, the Whole Foods baked gluten free stuff is fantastic. I've gotten in trouble a couple times with their GF cookies....

I use a bread maker. I had a recipe for bread for a while that I was using but have lost it and frankly with all the moving I did last year I haven't wanted to re-stock all the multiple flour types needed to make a credible bread from scratch. So, I've been using the mixes on those very rare occasions I decide to make bread, and it's gotten very rare indeed. I think that's the first time I've cracked out the bread maker in about 6 months. Then again, I just recently had an accidental exposure too, probably from ice cream so I'm back off my favorite treat again too.