Credit for this lovely loaf goes to Mr. Bob’s Red Mill and his GF Cinnamon Raisin Bread Mix.
Credit is due when credit is due, right?
- Easy peasy to make. Dissolve the yeast in some water, add some oil, an egg and throw in the flour mix. Mix for about 2 minutes and spoon into a baking pan.
- Smells fabulous while baking. Smells fabulous while baking. Smells fabulous while baking.
- Fresh out of the oven, you don’t even need butter, pb, honey, cream cheese, etc. It feels, it tastes and it looks like REAL bread.
- You have to wait about an hour for the batter to rise and then it takes another hour for the bread to bake.
- Dries out very easily. I made the loaf last night and by morning, I could taste a dryer texture.
Would I buy this again? Most definitely.
Despite the dryness, I discovered a solution to maintain the freshness.
I simply cut the loaf into individual slices, wrapped them in plastic wrap and placed them in the freezer. This afternoon, I took one slice, microwaved it for about 30 seconds, toasted it and then topped it with honey walnut cream cheese. YUM.
I’m such a carbo-lover.
To make the cream cheese, I took reduced fat philly cream cheese and added honey & chopped walnuts to taste. Easy peasy, just like mixing the bread. :)
Here’s something ironic. Before I was diagnosed with Celiac, I was pretty much a cake/muffin/cookie/bread mix snob. I considered myself a true baker and preferred to make breads/desserts/goodies from scratch. Now post Celiac diagnosis, I find myself relying A LOT on gf mixes or all purpose type baking flours. I guess it’s the working mom coming out in me…convenience, convenience, convenience. It is just easier to buy a bread mix than take the time(that I don’t have) to buy 3-5 different gf flours and experiment. At least I know gf mixes don’t have all of the preservatives and filler ingredients like “regular” mixes.