Thursday, April 29, 2010
The last gluten-free bread I made would have been fine for sandwiches or slathered with something flavorful, but it didn't entice me to nibble. This was nibble-worthy.
It might have been the sesame seeds that tipped the balance, but I kept going back for more samples of the bread. So of course I had to get some mixes to test at home.
The bread mix bag notes that it's free of wheat, gluten, soy, nuts, peanuts, eggs, lactose, and casein, so it covers a lot of allergy issues. It's also free of modified starches and GMOs. The instructions offer a number of alternatives. Whole eggs, egg whites, or egg replacer. Sugar, honey, or agave. Stand mixer or food processor. Bread or buns. Grease or baking spray. Oven or bread maker. Additional toppings or no toppings.
Freshly posted at 3:00 PM by Donna Currie Tags: Baking, Bread, Gluten-free, Serious Eats