The result was not a complete disaster. The bread was warm and moist and delicious with butter. I must admit, the texture was heavier and less fluffy than our gluten filled counterparts, but all in all it was a success. Definitely better than those loaves you buy at the store, but still not as delicious as I would have liked. I sliced up the loaf and froze individual slices (gluten free bread dries out very fast). I don't think this will be my last attempt at making gluten free bread products. Perhaps all I need now is a breadmaker...
|First loaf fresh from the oven: I couldn't wait to slice it!|
|Sliced and ready to be eaten|
1 bag Pamela's Gluten Free Bread Mix
2tbs canola oil + 2tbs extra virgin olive oil
I followed the directions on the package with a few adjustments: I don't own a stand mixter so I used my trusty hand mixer. The dough tended to climb the beaters and was difficult to beat but I did the best I could for 3 minutes as instructed. I let the dough set for an hour and then I brushed it with a little olive oil on top to make the top of the loaf brown and crusty. The package said to bake the loaf for 70 minutes, but mine was done at 50 minutes (you can tell by tapping the loaf and if it's hollow it's done). For my first bread making attempt, I can thank Pamela for making it an easy one! I will certainly buy this bread mix again and maybe even venture into making pizza dough or cinnamon raisin bread next time. Stay tuned...