tag:blogger.com,1999:blog-3254465493688683865.post4306570903765918941..comments2024-03-28T03:28:48.915-07:00Comments on Gluten-free Gourmand: King Arthur Flour Gluten-free Bread Mix ReviewGinahttp://www.blogger.com/profile/11588224204531062251noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-3254465493688683865.post-69566255619661681312013-08-07T11:06:34.979-07:002013-08-07T11:06:34.979-07:00We'll we were trying the right ratio for Flax ...We'll we were trying the right ratio for Flax seed substitution. Most folks said 1 TBSp flax and 3 TBSp water...<br />mix it whole then blend in mixer. Allsion said 2 TBSp. that could change the texture and binding properties. My 2cents.szarnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-33464730181493047782012-08-05T12:22:22.783-07:002012-08-05T12:22:22.783-07:00WARNING
after reading the comment from "Allis...WARNING<br />after reading the comment from "Allison" from King Arthur I tried using the flaxmeal to replace the eggs in my breads using the KAF GF bread mix... FAIL I have used this mix many times in the past with great results, now I am left with three loaves of bread that are half the hight they should be! I double proof them, and use the special bread pan, everything I should. On the second proof they get to just about the top of the pan then fall in the oven. What a waste of almost $40 in bread mix! :(Hollynoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-17465063889769312372011-05-22T23:39:10.108-07:002011-05-22T23:39:10.108-07:00I like these stuffed breads and this is the fast a...I like these stuffed breads and this is the fast and easy way to make something delicious.<br /><a href="http://www.simplygluten-free.com" rel="nofollow">Gluten Free</a>Davidhttps://www.blogger.com/profile/08619363329897469222noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-87603055653314786672011-05-03T15:33:17.561-07:002011-05-03T15:33:17.561-07:00Hi Gina, I haven't tried the King Arthur mix b...Hi Gina, I haven't tried the King Arthur mix because of the expense. To get a good sour flavor I make a sponge (provided I've planned ahead far enough). This involves adding enough water to the yeast and 1/2 the flour and letting it ferment overnight or longer. It bubbles up and smells all yeasty and wonderful. Then when I'm ready to bake I finish off the recipe. This is kind of the same as having two risings. <br /><br />Abd on the rare occasions I use a mix, I add something more nutritions, such as whole millet, quinoa flakes, etc.<br /><br />Thanks for your reviews of Portland area eateries. I live in Corvallis but like to explore new food choices on my trips to the Big City!<br /><br />Mary GarrardMary Garrardnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-63836365988988357292011-04-12T12:25:46.416-07:002011-04-12T12:25:46.416-07:00Nameit - the bread was surprisingly soft. I put i...Nameit - the bread was surprisingly soft. I put it in a plastic bag after it cooled, and it stayed soft for several days. That's really unusual for a GF bread! It's not too crumbly, and it worked well for sandwiches, but it's not as strong as wheat bread.Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-31829854935866160792011-04-12T07:01:57.840-07:002011-04-12T07:01:57.840-07:00Hi!
I was just wondering- the bread looks deliciou...Hi!<br />I was just wondering- the bread looks delicious- but is it dry or is it kind of soft? Because mostly bread I have made turns out dry after 4-5 hours... and when you're making sandwiches does it crumbles alot?Nameitnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-23749719777280777622011-04-04T12:43:06.077-07:002011-04-04T12:43:06.077-07:00I just tried King Arthur - and agree it took longe...I just tried King Arthur - and agree it took longer to rise -I set it over the back burner where the heat rises from the oven to get it to rise. I felt like it tasted a little yeasty, but it was nice to have fresh bread, after a year of eating frozen breads! My overall GF bread complaint is that is generally feels like I'm eating nothing of dietary value, but hoping that changes with all the good resources and blogs like yours. We are bound to find the good stuff!!Lotusphxhttps://www.blogger.com/profile/00138309443573029456noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-49550221757948304362011-03-03T16:50:05.385-08:002011-03-03T16:50:05.385-08:00My 16 year old son has gone gluten free and our fa...My 16 year old son has gone gluten free and our family of 5 is working on the adjustments needed to incorporate this into our lifestyle. I found your blog today and have to say I'm loving it. Thank you so much. I found the King Arthur's bread mix at my local health food store and was shocked to find it was over $9/box. Not worth trying at that price when you still have to feed the other 4 people in the family! I'll keep looking.Unknownhttps://www.blogger.com/profile/11946357002144611810noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-73399828571911241942011-02-26T10:29:05.667-08:002011-02-26T10:29:05.667-08:00Thanks for the review, I have been wondering about...Thanks for the review, I have been wondering about making bread for sandwiches, etc. this helps a great deal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-31575292555080745792011-02-19T13:51:23.203-08:002011-02-19T13:51:23.203-08:00I met your mom in the store here in seattle. She ...I met your mom in the store here in seattle. She overheard me looking for gluten free oatmeal and told me about your blog. I'm so glad I ran into her and that she was friendly and took the time to talk to me. I've put your blog on my favorites. MaureenGrandpa and Grandma Wargohttps://www.blogger.com/profile/05410455787982740586noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-78714850158067646752011-02-13T14:10:55.495-08:002011-02-13T14:10:55.495-08:00I was curious to try the King Arthur bread mix. F...I was curious to try the King Arthur bread mix. For a white bread, it came out well. I don't happen to like white bread, though, except for that wonderful stuff on The Gluten-free Girl and the Chef site. I need bread with more tooth, if you know what I mean, and usually put lots of different things in my bread, like flax, oats, sorgum, quinoa, or some other more nutritious flours.Unknownhttps://www.blogger.com/profile/14292746215897600321noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-82715900579400898412011-02-13T12:43:42.444-08:002011-02-13T12:43:42.444-08:00I just came across your review when looking for a ...I just came across your review when looking for a suggestion for omitting eggs (I don't have any flax right now, so I'll keep looking. I have EnergG egg replace but wasn't sure if it would work well). Anyway, I just wanted to say thanks for the review, and also to add that I LOVE the allergy label on my box: "Produced in a dedicated gluten-free*, allergen-free manufacturing facility" with allergen-free meaning "free of the 8 most common food allergens." Music to my ears, as the mother of a 3 year old allergic to wheat, nuts, milk, eggs, and more. :)Lynnhttps://www.blogger.com/profile/07309501483266246859noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-34629746816148945462011-01-21T12:23:50.647-08:002011-01-21T12:23:50.647-08:00Carrie,
I forgot to mention that the pan came wit...Carrie,<br /><br />I forgot to mention that the pan came with the mix! Isn't it great? I've been looking for a pan like this for gluten-free bread. It's non-stick, too, so it's easy to clean.<br /><br />I've found that my hot-water radiators are the perfect temp for rising bread on, and I can set the loaf right on top!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-15935632157320911732011-01-21T05:36:58.863-08:002011-01-21T05:36:58.863-08:00I need a high pan like that!!! I also love that yo...I need a high pan like that!!! I also love that you let it rise on your heater! too cute and eco-friendly! :-) Lovely loaf of bread! Now I want to try it!Carriehttps://www.blogger.com/profile/15227674056211650898noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-81065508936846288922011-01-19T14:56:48.628-08:002011-01-19T14:56:48.628-08:00The bread you just made looks simply amazing. I ca...The bread you just made looks simply amazing. I can't imagine it more fluffy:-)l'actricehttps://www.blogger.com/profile/08347910655785402466noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-82881790743767294362011-01-18T12:00:14.360-08:002011-01-18T12:00:14.360-08:00Ellen,
I'm glad to hear back from someone els...Ellen,<br /><br />I'm glad to hear back from someone else who has tried and liked the King Arthur Gluten-free Bread Mix. I agree that it would be nice to see some more nutritious flours in lots of GF breads, but it's more difficult to get whole-grain flours to rise. This is definitely a white bread. I bet it does make great french toast! Thanks for the comment!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-38757660655940007632011-01-18T11:55:25.638-08:002011-01-18T11:55:25.638-08:00Allison,
Thanks for reading! When I try the brea...Allison,<br /><br />Thanks for reading! When I try the bread again, I'll allow for more time to do a second rise and see if the flavor changes. On my own breads I've been able to get a nice, yeasty flavor with only one rise. I was kicking myself because I didn't measure the amount of yeast you provide for the King Arthur Gluten-free Bread mix, but I use one tablespoon per 1 pound of flour. That is about the maximum you can use without ruining the dough, and it's good for a short rise. It's true that the longer you ferment something the more yeast you get, but with GF breads I've found it's easier to just start with more yeast.<br /><br />Thanks for the tip on the egg substitute. I haven't tried flax meal yet. I don't have a problem with eggs, but three for one loaf is a lot and it does change the texture of the dough. I imagine the protein in the egg gives it more structure, too, and helps the bread to rise.<br /><br />Thanks for the great comment and information!Ginahttps://www.blogger.com/profile/11588224204531062251noreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-59487759403142518212011-01-17T21:05:16.859-08:002011-01-17T21:05:16.859-08:00I've made this and will admit to following the...I've made this and will admit to following the directions exactly as written. Except for wishing it had more healthy GF flours, it is actually quite tasty and holds up quite well. Makes great french toast, too. It has an ingredient that I don't recognize and when I called KA to ask about it, nobody seemed to have the information. That was not so great. It's also VERY pricey, IMHO. But it was tasty, I will say that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-25290314679696638772011-01-17T17:12:34.285-08:002011-01-17T17:12:34.285-08:00Gina, I checked with Sue Gray, the lead developer ...Gina, I checked with Sue Gray, the lead developer on our mixes, and she said the second rise really does make a difference in the flavor; the process of fermentation makes many subtle changes in the flavor of bread. So it's fine to skip the second rise if you're in a hurry — but if you want yeasty flavor, the second rise is critical. For egg-free bread, she suggests using a flax gel made from 2 tablespoons (1/2 ounce) flax meal (the more finely ground the better) blended with 3 tablespoons water for each egg. Let sit for 10 minutes to thicken. Hope this is helpful!Allison@KingArthurFlourhttp://www.kingarthurflour.comnoreply@blogger.comtag:blogger.com,1999:blog-3254465493688683865.post-12844945649264813172011-01-16T20:17:26.474-08:002011-01-16T20:17:26.474-08:00i just made cornmeal bread, where you make some co...i just made cornmeal bread, where you make some corn mush and add it to the bread, and I wonder if that would improve the texture and flavor. The recipe I use is from James Beard's bread book, and it makes a really crunchy nice loaf...Lindsay Kelleyhttps://www.blogger.com/profile/17696439694820339402noreply@blogger.com