Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix, 16-Ounce Packages (Pack of 4)

So far this is the best GF mix I've used. I liked pamela's too although very sweet, to be honest though I hated that it contained so much sugar. This bread contains no sugar.

I also like that the yeast that comes with this bread is of good quality, and is active and reliable.

It produces a good flavoured bread that is spongy and not grainy at all. It is quite dense, though not thick, it actually makes great french toast. It keeps for about 3 days, though it tastes best if eaten the same day it was baked.

It does have it's faults though, it sometimes over rises, or caves in on it's self. I use the rapid white dark crust setting on my Cuisinart breadmaker and I bake it for an additional 20 min to get a good crust and dryer centre.

I also don't like how much after cost is involved in this bread. Although the mix is less than some others, it requires 5 eggs, since I use organic it costs an extra $2.20 just in eggs. I use rice milk, as I find soy milk gives it a funny taste.

This is a subscribe and save item for me and I will continue to use it for our son, so he can have his favourite PB&J's, but if another breadmix comes along that I find better I will certainly switch.

My wife uses this mix to make me bread and rolls. The rolls are baked in sheet metal rings (3 inch and 4 inch) that I made. This makes very nice round rolls.

I love many BRM GF products, but this is not one of them. GF baking is tricky stuff and if you have only tried rice/starch blend mixes, you'll probably love this because it does rise well, isn't gritty like rice mixes, doesn't get "hard" at room temp like rice, and is much spongier.

Unfortunately, there is still more to want and like in GF bread. First, there is so much bean flour that it's noticeable in the taste. Seems that some people like this (or don't notice) and others truly detest it. We're in the detest category.

Second, there is actually too much rise in this unless you put it in the oven after a very short rise. I was making dinner and was about ten minutes late putting it in. It rose higher than you would think possible, but then collapsed in the middle - not the top, but think of someone sucking in air in their mouth and making that hollowed cheek look. That makes for a weird shape!!!!

Usually, this oddly shaped bread only happens when you either add too much water or when you use a lot of bean flour. This bread could be so much better with less bean and more sorghum, millet, Montina, amaranth, quinoa, buckwheat, or almond meal. Probably, with a combination of the above, it would be fabulous.

I knew there was this much bean flour when I bought it. I usually make my own and have some delicious recipes. I try mixes for two reasons: to see if I'm missing anything and to support the companies that go out of their way to make GF products.

I've answered my curiosity...I am not missing anything and will not be buying this again. While too sweet, Pamela's is much better choice if you do not like the beany taste and the odd shape.

I've made several loaves of this bread. It definitely has that "gluten-free" taste and texture - not comparable to wheat bread at all. It also tends to rise too much during baking and then collapses somewhat during cooling. This creates an odd shaped slice of bread. I recently tried Pamela's bread and it is great. I'm waiting until I've baked a few more loaves of it to give a final verdict, though...

This truly is a wonderful gluten-free bread mix. I have tried many mixes and attempted lots of recipes and this is the best gluten-free bread I have made. My entire family likes it! It's really moist and doesn't crumble like so many other gf breads.