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Category Archives: Bread


It’s here. Good gluten free bread. Bread that is soft and tasty and doesn’t fall apart before you finish your sandwich. Bread that you don’t have to toast every time you make a sandwich. Bread that is good to eat. Bread that is the same size as a regular loaf of gluten full bread.


It took two pieces of this bread straight from the package. Spread them with mayonaise , then added sliced ripe tomatoes, a sprinkle of salt and peppper:


And for the first time since April 2007, had one of lifes greatest pleasures: A tomato sandwich that didn’t fall apart before I finished the last bite:


Whoever thought up their recipe was a real genius!

Genius by Glutino offers a wholesome and delicious gluten-free bread option for those living a gluten-free lifestyle. Soft and light in texture, Genius by Glutino features full-sized bread slices that are perfect for making sandwiches.

Genius by Glutino, as with all Glutino products, does not contain artificial colors, flavors or preservatives. Both varieties of Genius by Glutino will be available on and in freezer aisles nationwide at a suggested retail price of $5.49.

Ingredients: Water, potato starch, corn starch, canola oil, tapioca starch, dried egg whites, rice bran, cellulose powder, yeast, inverted sugar, sugar, salt, modified cellulose, xanthan gum, calcium sulfate, enzymes. May contain soy and sesame.

Nutritional Information: Serving size 1 slice Calories 80 Carbohydrate 11 grams Total Fat 3.5 grams

gluten free cornbread mix

Pamela's Cornbread & Muffin Mix

As a girl raised in the south (GRITS as we are called), cornbread has always been a favorite on my table. Before I started eating gluten free, I made the best cornbread–I got compliments on it all the time.  I made it 3 or 4 times a week to serve with dinner. After going gluten free, though, cornbread has been an experiment every time. It has turned out either too dense, too moist, too just not right. I have tried several brands of GF cornbread mixes along the way, but every single one of them have had sugar in them. They tasted good enough, and were the right texture, but I am from the school of cornbread that says it just shouldn’t be sweet.

gluten free cornbread

Pamela's Cornbread & Muffin Mix

When Pamela’s offered to send me a package of their cornbread mix, I said I be delighted to try it out. Honestly, I knew it would be good, because we have used Pamela’s products almost from the beginning of my gluten free life. My husband requests his pancakes be made using Pamela’s Baking & Biscuit Mix. But I really expected their cornbread mix to be like all the rest of them, and have sugar in it.  Was I ever surprised to find that it does not!

cornbread gluten free

Pamela's Cornbread & Muffin Mix

Pamela’s Cornbread & Muffin Mix baked up almost as fluffy as I remember my own cornbread being. It tasted very good. Even my  non-gluten free husband loved it, and asked for more. And it didn’t taste sweet, so the southern girl in me loved it!

Pamela’s Cornbread & Muffin Mix is wheat-free & gluten free, Non-GMO and Organic corn meal, easy to use with many recipe choices, has all natural ingredients, and has no added sugar.

Ingredients: Organic degermed corn meal; brown rice flour; white rice flour; tapioca starch; sweet rice flour; potato starch; organice degermed corn flour; grainless & aluminum free baking powder; (sodium bicarbonate, sodium acid pyrophosphate, potato starch); sea salt; xanthan gum.

To read more about Pamela’s Products, check out their website here.

Gluten Free Bisquick prize pack

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The good folks who make Gluten Free Bisquick and My Blog Spark sent me a package so that I could try out the new Gluten Free Bisquick. Before I found out that I had to eat a gluten free diet, I used Bisquick all the time, and I have really missed it. So, when the new gluten free version came out, I was very excited about it. I was not disappointed!

The first thing we tried was pancakes. They turned out soooo yummy–even the non-gluten free hubby enjoyed them. I LOVED using that pancake pen they sent me, too.

Bisquick gluten free pancakes

Second, I made some biscuits. They were good the first day, but did not hold over to the second day well. I would say, if you’re going to use this product to make biscuits, make just enough for one meal. But they did taste good, and they browned up really well. I’m going to try gluten free sausage balls next!

gluten free biscuits

Bisquick and My Blog Spark are going to send one of my readers the same prize pack that I received.  For a chance to win the pack that includes a Pancake Pen, a box of Gluten Free Bisquick, a blue silicon spatula and a cast iron silver dollar pancake pan, leave a comment telling me what you’ll make first with the new Gluten Free Bisquick. I’ll pick a winner on Saturday, October 30. Be sure you leave me an email address so I can contact you if you are the winner.

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

This week, my daughter, Becca, who lives in Denver, Colorado, sent me a loaf of Udi’s Bread with some other stuff she was sending. She had been telling me about this bread, and how good it was, ever since she moved to Denver in August, 2008. Well, I have only one thing to tell you about this bread:

STOP WHATEVER YOU ARE DOING RIGHT NOW, AND GO ORDER SOME! It is that good. As soon as I opened the package that Becca sent me, I ate a piece of the bread spread with butter. Then I made a sandwich. A SANDWICH!!!  Girls and boys, I am in love, if it is possible to be in love with bread!
This bread comes in a 12 ounce loaf. It is gluten free, dairy free, soy free, and nut free. It is already cooked, it is soft, and it smells like bread. My non-gluten free husband likes it. And I ordered a case of it as soon as I finished the sandwich.

The case I ordered cost $38 for a case of 8 loaves.  With shipping, it came to a little bit over $60, which comes out to about $7.50 per loaf. It is worth it. The package was delivered to me in Greensboro, Alabama at a campground in the middle of nowhere in two days, all the way from Denver.

Ingredients: water, tapioca starch, brown rice flour, potato starch, canola oil, egg whites, sugar, yeast, xanthan gum, salt, baking powder (sodium bicarbonate, cornstarch, calcium sulfate, monocalcium phosphate), cultured dextrose, ascorbic acid (ascorbic acid, microcrystalline cellulose, corn starch), enzymes

To order some for yourself, click here.

If you would like to win a loaf, leave a comment telling me what your favorite sandwich is, and how long it has been since you had one on good bread. If you want a second entry, post a tweet on Twitter and let me know! I pick a winner at random on December 10.

Kinnikinnick bread mix

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.

Ooops! high altitude did this!

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.

The overflow burned in the oven

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.

The inside of the bread turned out good!

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!

All turned out good!

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.

good bread after all

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.