Wednesday, February 9, 2011

Bob's Redmill Gluten Free Homemade Wonderful Bread

When you are new to the whole gluten free thing and aren't quite ready to start making flour mixes yourself, you should check out Bob's Redmill Gluten Free Homemade Wonderful Bread mix. If you have been doing this a while and know how long it can take to make a loaf of bread from scratch, you may want to try this out too.
I have tried many other mixes of various brands that didn't seem to work as well as I expected. I myself have been mostly dairy free for over 15 years now so I knew how to substitute well for that. The whole experience of trying new mixes is what forced me to start figuring things out on my own, to start making my own flour mixtures. I look at the labels of what others are putting in their mixes to get ideas of what works. Different ratios of flours produce different results. The crust on this bread is yummy. I suspect it's the fava bean flour. I know, that sounds kind of funny, but you'd be amazed at the variety of flavors you can get from various flours. I'll post more on flour mixing eventually.

When I made Bob's Redmill Gluten Free Homemade Wonderful Bread mix. I used the "Baking Instructions By Hand". Here is the recipe on the bag. The text in red is what I did instead:

1 2/3 cups 110 degree Milk (cow, rice, or soy)
1 whole egg plus enough egg whites to make 3/4 cup. I used 2 tbsp flax meal with 6 tbsp warm water up to enough to make 3/4 cup. You could use any egg replacer method. (I'll post on that in the future too.)

1/4 cup melted butter or vegetable oil. I used 1/4 cup good quality olive oil.

1 tsp. Cider Vinegar.
I sprayed the pan with cooking spray.

I followed the instructions on the bag, first proofing the yeast by letting it sit in the warm rice milk for 5 minutes. I mixed everything in the mixer well, for three minutes. The longer you mix the better with gluten free baking.
I used my Pullman Loaf Pan to make this bread. It was super small at the bottom of the pan but rose very well as I let it sit in a warm spot for 40 minutes before putting into a 375 degree oven for 60-65 minutes. I did what they said and covered it with foil after 10 minutes so the loaf didn't burn.
Little D loved it! Even his sister, who is only dairy free. :-)

With Bob's Redmill Gluten Free Homemade Wonderful Bread I made Little D a salami and pecorino romano (sheeps milk) cheese sandwich for lunch yesterday.

Thank you Bob's Redmill! 




  1. Thanks for posting your modified recipe! I didn't really want to use my eggs in a loaf of bread, and the flax substitution turned out PERFECTLY!

    1. I'm so glad to hear it! I SO love flax as an egg subsstitution, especially since it adds fiber and it's so good for us!