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Susan
08/233/2021
08/22/2021
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Rating:
Love this mix, it's great for my bread maker. Every time the bread comes out perfect, and it's so simple to make. Family loves it and can't believe it's gluten free.
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Michael
08/235/2020
08/23/2020
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All things considered this "flour" makes a perfectly credible loaf. I'm a flour guy myself but this mix is actually pretty good.
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R.S.
07/185/2020
07/04/2020
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Rating:
This recipe works perfect for my bread maker. The bread was tasty delicious great consistency and texture
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Sienna
03/87/2020
03/28/2020
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I made this bread for my family as an experiment. Mostly because the store was out of the brand we buy. ;)
It turned out amazing!!! It is the most amazing gluten-free bread I have ever had! We will definitely make this again!
It turned out amazing!!! It is the most amazing gluten-free bread I have ever had! We will definitely make this again!
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Nancy
12/363/2019
12/30/2019
Has anybody used milk instead of the water?
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It’s a brick :(
12/356/2019
12/23/2019
I followed the recipe exactly. I took the temperate of the water to make sure it was 100°, I measured carefully, I used fresh yeast, etc etc. the first sign something might not be right was the dough. It was very heavy, almost like a regular wheat bread dough. I’m used to more of a sticky batter consistency with GF baking but this was a new recipe to me so I stuck with it as-written and didn’t add more liquid.
Next, it wouldn’t rise. It rose a bit, but not anywhere close to double. I left it near a warm oven and it was clear after about 2 hours that it just wasn’t going to puff up so I thought hey, maybe it will get some volume in the oven. Nope. I took the temp again (201° after baking). I just don’t know what happened here. I’ll try it once more. It smelled so nice and yeasty when baking but unfortunately the finished loaf is inedible.
Next, it wouldn’t rise. It rose a bit, but not anywhere close to double. I left it near a warm oven and it was clear after about 2 hours that it just wasn’t going to puff up so I thought hey, maybe it will get some volume in the oven. Nope. I took the temp again (201° after baking). I just don’t know what happened here. I’ll try it once more. It smelled so nice and yeasty when baking but unfortunately the finished loaf is inedible.
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Conrad
10/291/2019
10/19/2019
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Debra White
10/300/2018
10/28/2018
I love this. The bread is consistent every time make it. Light and tasty and BREAD.. I had missed bread.. this is wonderful!! Thank you, Pamela's..I buy the Artisan flour mixture in the 25 pound bag! I use it in everything!
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Judy
12/342/2018
12/09/2018
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I tried this in my Cuisinart Breadmaker and it was not a success. I first tried a different recipe that recommended this flour and that was even worse. So I am wondering if this just doesn't work that well in a breadmaker or if anyone has some tips? I used the regular white bread setting. I was tempted to try the Artisan white bread setting but didn't. For anyone that has had success, what type of yeast are you using? Are you mixing it in with the flour as suggested her or adding it last in a well made in the flour as breadmakers advise? I just got very little rise and the highest portion was about 2 1/2 inches. The flavor is pretty good but it is very dense. It seemed to me that maybe there was not enough liquid? Other gluten free bread I have made successfully always used milk and melted butter. Thanks in advance for any suggestions.
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Marie Shaw
06/156/2018
06/06/2018
I changed the white bread already. I took out some of the all purpose flour and added some buckwheat an added some molasses. Turned out great.
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