This very moist and airy French Bread was baked using the GLUTEN FREE PANTRY French Bread & Pizza Mix.
I followed the directions with a couple exceptions:
- Instead of using 2 eggs and 1 egg white, I used 2 eggs + 1 T Ener-G Egg Replacer + 1 tablespoon water.
- Melted Butter was used instead of the vegetable oil.
- My bread pan is a little smaller than the 9x5 inch loaf pan called for on the box.
- The Oven Method was used rather than dragging out the bread machine. (My machine was great in theory but pulling out the mixer from the bottom of the loaf of bread after baking is a mess.)
- Slightly greased the plastic wrap to allow the bread to rise.
- A few minutes before taking the bread out of the oven, I brushed some olive oil over the top instead of using an egg wash. The egg wash was supposed to be brushed on the loaf prior to baking. This is to aid in the browning of the top.
- Baked for 43 minutes which was half way between 40 and 45 minutes as stated on the box.
We've used the GLUTEN FREE PANTRY items before and have been impressed each time. In fact, we've halved the recipe and added the remaining flour to our "Flour Stash". Our Flour Stash is truly a mish/mash of flours (all wheat-free/gluten-free) combined over time. For example, when a recipe calls for a cup of flour, we add the remaining to the Stash rather than keeping all the flours separated. One day I will sit down and actually create a flour mixture.
Have you used boxed mixes and what has been your success? Do you recommend a specific company? What flour or flour mixes do you use? Do you make your own flour mix? I've actually read that one lady uses oat flour for all her baking.
P.S., I was neither paid nor endorsed by GLUTEN FREE PANTRY or anyone else and the opinions are solely those of Substance of Living.