I never thought a great deal about bread before I was diagnosed with celiac disease. We would sometimes make homemade bread. I would buy different sorts of bread, especially freshly baked bread. I loved bread, but I didn’t realize how pervasive it actually is. We use it to make lunches. We have it on the side. We use it as the foundation to some dishes on our plates. Bread is everywhere. And bread is one of the main things that simply doesn’t normally work the same without wheat flour.
We like Rudi’s and Udi’s, especially for ease and convenience when making lunches for work or school. But sometimes we want a little more. My wife has always been a better baker than me (and used to make killer sourdough), but while she has learned to bake almost everything gluten free from scratch, she hasn’t yet tackled bread from scratch.
We have, however, tried a number of different bread mixes. Most of the ones we’ve tried have been decent. Some have had a complex flavor I enjoyed, but none of them produced a good, all-purpose loaf with that freshly baked flavor and which also holds together when making and eating a sandwich. None of them, that is, until we tried King Arthur’s Gluten Free Bread Mix.
We had always like King Arthur’s flours in the past and so we were happy to hear the news when they began to move into the gluten free area. (As far as all-purpose flour goes, though, we still think Jules is the superior gluten free flour.) So we tried their bread mix. It’s fairly straightforward to prepare, rises well, and produces a delicious loaf which is good for many purposes, but definitely makes great sandwiches. And it produces the same results consistently every time. (We’ve noticed that’s not always the case with gluten free mixes.)
I definitely recommend this product. You won’t be disappointed.