Bob's Red Mill Homemade Wonderful Bread Mix, Gluten Free, 16 oz (454 g)

Fantastic product! You can’t tell it’s gluten free! I use the mix to make cinnamon rolls and you can’t tell it is gluten free at all. No grainy texture or weird aftertaste.

I used this mixture in my new bread machine on the GF setting, and three hours later, a perfect, aromatic loaf of celiac-friendly bread popped out! My daughter and I were diagnosed with celiac in 2011, and while we aren’t big bread eaters, it's nice to have every now and then. However, I’ve always been disappointed by store-bought GF breads—between the ingredients and the taste, they’ve never been up to par. This recipe, though, I’ll keep on hand for the times we want a good gluten-free bread.

I've been using KAF for last 3 years with satisfactory results. I can no longer find product so took a chance with this and so far it's looking good. The bread is more of a whole "wheat" style. The mixture is pastey and thick but follow mixing times. I used 2 large whole eggs and whole milk. My ingredients were to the proper temp and state as the recipe called for. I proofed in a cold oven with light bulb on for 70 minutes and the bread rose beautifully. Once oven was heated to 350 deg (bread was not in the oven, of course) I baked it, BUT only 50 mins! I took it out at 209 deg and brown ( I tented it with foil for last 10 minutes because it was browing ) and the outcome was perfect. The instructions are NOT correct for east coast baking for certain. It's as if the times were entered incorrectly for proofing vs baking. If I left it for 90 mins it would have been burnt toast ! My oven is new and calibrated and I use a Thermtru instant read thermometer. So use caution when you attempt to make this. Follow your nose and check it once the smell of bread permeates your kitchen !

Finding out that I had Celiac disease was quite a life style challenge for me. My quest for the perfect gluten-free bread is over. I'm a southern girl who missed a really good tomato sandwich! Absolutely the best Gluten-free bread ever!

If you are a persons who bakes bread or rolls of any kind and have been struggling to find the right flour blend?search no further?you've found it. I've been searching for 7 years and am over the moon excited at how my breads & rolls have turned out since finding this mix!!

first time, doesn't look "fancy" but it is really good. Will never buy gluten free bread from the store. Really great taste.

Wow! Celiac has been very difficult for me as far as bread goes. Store bought is hard to swallow. Tried Bob's today 1-7-23 I am extremely pleased. Just WOW.

Used this to make cinnamon rolls. My husband said they were the best cinnamon rolls he's ever had. I've only recently started fining gluten free alternatives since we found out our son has a gluten sensitivity. I'll definitely be buying more.

Using this bread mix was the very first time I tried to make any kind of bread. As a celiac late in life I figured that really nice bread was a thing of the past. I've made do with some of the store varieties (Schaar being the best I had found) but the results I got from this mix on my first time out were nothing short of amazing. Finally, a loaf that is normal size and a texture and mouth feel to match any artisan bread I'd had in the past. I'm looking forward to making the first French toast tomorrow that I will have had in years!

Absolute best gluten-free bread I've either bought or made! Fluffy & moist in the inside & crisp on the outside. Finished baking in 80 minutes.

I have tried several gf bread mixes and this is the best yet! It was so easy to make. It's excellent for toast and sandwiches. Congratulations to the my winner for best gluten free bread mix.

I wouldn't trust anyone but Bob on this maiden GF baking journey! I wish the instructions included a recommendation for the size of bakeware to use. We were also a bit confused about whether or not the butter went in the bread mix or use it to prepare the pan and brush the risen loaf with. Baking makes me nervous! Baked to 210° in 60 minutes (far less time than suggested 90 minutes) after proofing in our oven for 45 minutes.

I've been dairy and gluten free since having health issues starting in May 2023. Since it's not far into my journey, I wanted to try and make sure that I was able to still enjoy the things that used to be staples in my household (and still are for my gluten loving family). I baked this and my friends/family were surprised how good it looked and tasted just like regular wheat bread (they noted being very impressed that it wasn't brick like or dry). My son is a bread fiend and has asked for his toast to be made with my bread the last couple of mornings. The family likes it so much that I'm going to have to stock up on packages or else I won't get to eat much of the bread I made...

This bread mix produces a loaf with absolute consistency. I am always amazed at 90 minutes when the instant thermometer shows exactly 210 degrees. Thanks! Now, I'd like to add some fiber to the mix, enough to increase the fiber content but not ruin the loaf. Can you give me some suggestions and how much I can add without causing dryness?

I was so pleasantly surprised at how good this bread was! I had made gluten free bread, and it turned out horrible: this is a very moist, soft bread, with a delightfully crisp crust. It smelled delicious when it was cooking and rose quite nicely!

This mix far exceeded my expectations!! It came out perfectly baked and it is really delicious! So happy I bought this mix in a whim! I will definitely be making more. I mixed with my stand mixer for the full 6 minutes, put it into standard size loaf pan near a warm oven and in just under the suggested rise time it was puffing up over the top so into the oven it went, I baked it until it read 210 on thermometer. It really came out perfect!

Tried BRM GF Wonderful Bread Mix today for first time. My only complaint is that they don't tell you how much dough it will make. I'm an experienced baker, and I originally placed the dough into my biggest bread pan. Since directions say to "let it rise until reaches top of pan", it was obvious this pan was still too small because the raw dough already was at top of pan. I took part of raw dough out of bread pan, tossed it into bottom of a pie plate, and turned it into a mini focaccia. After proofing the focaccia, I used wet fingers to poke holes in it, then topped it with chopped fresh rosemary from my garden, a little garlic powder, a sprinkle of sea salt, and a few drops of olive oil. Baked the focaccia for about 30 minutes at 350 degrees. It turned out to be a happy remedy! The focaccia is good, and the full batch of dough definitely would have been way too much for one bread pan. FYI: the main loaf of bread definitely browns fast--I covered mine with foil after just 30 minutes in oven, and it only took total of 60 minutes to bake at 350 degrees.

I absolutely love this Gluten Free Bread Mix. I have been using it for about 4 months and just love it. I divide in half and make a few hamburger and hot dog bun sizes. This last time I put some seeds & nuts in one half and it turned out delicious. I will never go back to store brand already made gluten free bread! Thank you for having this item in your store.

I purchased a one serving packet to try this product out. It is a very good tasting drink. I’d like to keep buying it, but I am put off somewhat because it does contain “natural ingredients”.

This makes delicious bread! Follow the instructions and you'll be very happy with your own homemade bread. I've made this twice now and it's far superior to Franz GF bread, which I've been buying for years. Once it cools, I slice it up and place in freezer bags, defrosting slices in the microwave right before I need them (30-40 seconds). Next time, I may experiment by adding some flaxmeal, nuts/seeds, etc. for more fiber or even olives and herbs would be fun. Would love to know from BRM if that is recommended/if you have any tips for additions!