Hi everyone. Wow! Who would
have thought such a small bathroom would take so long to refinish. It’s been a
while since I have had the time to post on the blog, and for that I apologize.
I finally got to make that loaf of bread I promised, and since I haven't
had time to try a loaf from scratch, I used a mix by White Gold and want to
give you my thoughts on it.
First the main flour on the
ingredients list is white rice flour. I have been wanting to try more rice free
flour mixtures, but a promise is a promise and at the moment this is all I had available
so here are my thoughts:
The really great thing about
this bread flour mix is that you do NOT have to have a bread maker with a
gluten free setting because the directions call for the BASIC bread setting!
First impression was good so far. It is also a certified Gluten Free mix.
Secondly the mix is already
premeasured so all you have to do is add in the other ingredients which
everyone pretty much has on hand. Milk, eggs, salt, apple cider vinegar, 1
envelope dry yeast, soft butter or oil, and sugar. Put the liquid
ingredients in the pan, pour in the dry ingredients, set the basic bread
setting and walk away till done. Excellent so far, I’m impressed!
OK. Now comes the best part.
The taste test. If you have bought gluten free bread you probably know most are
either very expensive, or very dry and tasteless. This loaf was bendable, moist
and has a mild sweet taste. I did not taste any yeast at all. My husband who is
a diabetic likes to try out the things I bake, and although he is not on a gluten
free diet, he enjoyed the texture and taste.
It does have a somewhat moist,
almost tacky feel to the touch which I have found to be true of most homemade
gluten free breads I have tried. However, you probably know by now if you have
been gluten free for anytime at all, that this is true of most gluten free
breads you make from scratch.
If toasting you need to keep a
watch on it as it will brown in the toaster fairly quickly. I found this to be
true also when making grilled cheese sandwiches. However, the bread keeps its
moistness during either of these processes and does not crumble nor become dry
inside. I used my bread slicer so my slices were rather thick so I’m sure this
needs to be factored in.
I haven’t tried making French
toast with it yet but I am sure that with the texture of the bread that it will
be a great success. My husband has tried it as grilled cheese sandwiches, toast
with jelly, and really enjoyed the taste and he is a pumpernickel bread kind of
guy so this is great praise for the loaf. I think the only thing I might try
differently is to leave it inside the bread maker after is quits baking for approximately
another half hour before taking out to set on the rack to cool.
It freezes well and although
the bag states that it can be frozen up to 2 months. The only drawback is that
it does have a little more sodium in the mix that I would prefer since I do
have CKD but with that said it was delicious in flavor and texture and so therefore,
I give it a 4 1/2 stars.
You can purchase this mix from
Amazon. It’s under $8 and I believe worth the price for a fresh home baked
loaf. If you purchase it and give it a try, please leave a comment on the site
and let me know your thoughts.
Until next post. Have a blessed
day!
Sharon
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