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Monday, September 6, 2010

You are here: Reviews / Bread / Bread Mixes

Sister’s Three Gluten Free Bread Mix

June 4, 2010 by FabGrandma  
Filed under Bread Mixes, Review

1 Comment

Nancy from Sisters Three asked me to try their new gluten free bread mix.  Their website says “If you can bake a cake from a mix you can make our  bread.”  They were right, too. This bread is so simple and easy to make, a beginner cook could do it.

Sisters Three White Bread Mix

You put the mix in a bowl, add 1/4 cup shortening, 2 eggs, 1 1/2 cups warm water and a teaspoon of cider vinegar. Mix well, and pour into a greased loaf pan. Cover, and let it rise until it is about an inch or so over the top of the pan. Place in the oven and bake for 65 minutes. And you have bread.

Let it rise.

This bread is soft, and tastes really good. I loved it hot from the oven with butter, and made into sandwiches. I made some french toast with it, too. All in all, a very good loaf of gluten free bread!

It smelled delicious baking!

Ingredients:   Tapioca Starch, Rice Flour, Sugar, Xanthan gum, Salt

The website says you can use egg replacer and Spectrum shortening to make this egg and soy free if you want.

Mmmm, this was very good bread:

Look at the texture! too bad you can't see how good it tastes!

Sisters Three White Bread Mix is not available for sale online yet–until it is, you can buy it at these locations:

Bi-Lo 4th North Ave, Indiana, PA

County Market 201 Hampton Ave, Punxsutawney, PA

Yoder’s Carfts & Gift Shop 14342 Route 36, Punxsutawney, PA,

Shop ‘n Save 200 Commons Drive,  Dubois, PA

Wholesome Fare 1780 Pine Hollow Blvd. Hermitage, PA

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kinnikinnick Kinni-Kwik Bread & Bun Mix

September 5, 2009 by FabGrandma  
Filed under Bread, Bread Mixes

3 Comments

Today I decided to try making bread again, this time with kinnikinnick Kinni-Kwick Bread & Bun Mix.  Because I live at a high altitude, and am still learning to bake at over 8,000 feet, I did a google search for instructions on baking gluten free at high altitude. The instructions I found advised me to:

1. Increase baking temperature by 25 degrees.
2. Subtract 5-8 minutes of baking time.
3. Add 1 tablespoon of flour for every 1,000 feet over 3,500 feet.
4. Decrease liquid by 1 tablespoon for every 1,000 feet over 3,000 feet.

Now that I had my adjustments, I started my baking experiment.  On the back of the package of Kinni-Kwik Bread & Bun Mix, the instructions say:

Preheat oven to 375 degrees F. Blend 3 parts of mix with 2 parts of cold water, milk, or non-dairy alternative. Mix the batter for a full 2-3 minutes with elextric beater. Scoop into greased muffin pans or small bread pans. Place pans in pre-heated oven immediately and bake 20-30 minutes for buns and 40-50 minutes for breads.

The full bag contains 5 1/2 cups of mix, and says to use 3 3/4 cups of liquid for the entire bag. So, here is what I added:

The full bag of mix
1 egg
enough liquid with the egg to make 3 1/2 cups liquid
4 tablespoons of sweet sorghum flour

I mixed it for 3 minutes, then scooped the batter into two disposable loaf pans.  I placed the pans on a cookied sheet and placed them into my oven, which I had preheated to 400 degrees F. Then I set the timer for 40 minutes.



When the time went off, OMG! It was like a lava flow! It was like the blob! It was like this stuff just kept on growing! It overflowed onto the cookie sheet, and then some. It was in the bottom of my oven, burning to black cinders there.

I had to use a knife to cut the two pans apart. There was about a third of the product wasted by it climbing out of my pans.  The good news is, that I was able to salvage it, and will be using it to make some dressing for chicken and dressing next week. It just wasn’t in the slicable loaf format that I was looking for.


All this aside, I don’t think it was the fault of the product itself–it has to be the high altitude causing the humongous rising of the dough, producing the siamese twin loaves of bread, and the lava flow onto the cookie sheet.


After I was able to get the loaves apart, and cut the overflow off the sides of the pans, the loaves came out great!
The end product is a sliceable loaf of bread, that tastes pretty darn good. I will use this mix again, but if I am still at high altitude I will use three pans instead of two.

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Pamela’s Gluten Free Bread Mix

August 23, 2009 by FabGrandma  
Filed under Bread, Bread Mixes, Pamela's

1 Comment

I have used Pamela’s Gluten Free Bread Mix before for making bread, in loaves. It tastes good and is an unusually soft bread to be gluten free. But today, I was missing bagels, so I thought I would give the recipe on the side of the bag a try.


I have never made bagels before, but I love to eat them. Since I live in an RV fulltime, with a tiny oven that has a less than accurate thermostat, and because I live at almost 9,000 feet elevation, I knew it would be a challenge.

To make bagels with this mix, add the contents of the bag, 1 1/3 cup water, and 1/4 cup oil to a bowl. Mix at high speed for three minutes.

Drop 1/2 cup portions of the dough onto a greased baking pan. I always line my pan with aluminum foil to make clean up easier.


With greased hands, form each dough portion into a rounded, flat shape. Then let the dough rest for one hour.

At the end of the hour, drop each dough shape into boiling water, and let it boil for 25 seconds. Remove from water with a slotted spoon, and place back on the greased pan.


The package says to bake in a 400 degree oven for 20-25 minutes. I had to bake mine for 32 minutes. I turned them over halfway through that time, so they wouldn’t burn as much. (It’s my oven, not the mix, at fault here.)


The finished product was crispy on the outside, and soft and chewy, with a good yeasty flavor, on the inside. I ate one hot from the oven, and decided they would be best toasted first.

These bagels are pretty good for my first attempt at making bagels. I like that the process was easy, and the finished product tasted pretty good. I’ll be making some more of these as soon as I get another bag of the mix.

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