Scores:
(1-5, 5 being the best)
| Taste |
 |
This bread came the closest to that whole grain wheat bread taste compared to other bread mixes and pre-made, store bought mixes we’ve tried.
| Texture |
 |
This bread still had a slight spongy texture on the inside, typical of many gluten-free breads. The outer crust was crisp and nicely browned giving it a nice crunch as you bit into it.
| Storage |
 |
There are no preservatives in this flour. The baked bread will save in a closed plastic bag for up to 3 days.
| Availability |
|
Available on-line at www.gfnfoods.com and at a variety of natural food stores on the East coast and Midwest.
| Overall Score (3.125) |
 |
Overall we enjoyed this bread mix and found it refreshing to find a whole grain gluten-free bread. We also like the fact that this bread utilizes more nutritious flours such as amaranth, sorghum and teff flours.
|
Product
Tested:
Gluten-Free Naturals Multi-Grain Bread Flour
Manufactured by:
GNC Foods, LLC
PO Box 1626
Cranford, NJ 07016
866-761-6147
www.gfnfoods.com
Gluten-Free Naturals Multi-Grain Bread Flour Ingredients: Corn starch, tapioca starch, whole grain sorghum flour, whole grain teff flour, whole grain amaranth flour, soy fiber, xanthan gum, soy protein, natural cocoa and ascorbic acid. Contains Soy.
This month we had the pleasure of testing Gluten-Free Naturals Multi-Grain Bread flour. We’ve heard many good things about it and decided it was time to try it for ourselves. This product comes in a mix and is quite simple to make. You can either make this bread in a bread machine or in a loaf pan (as we did) – instructions are included on the package for both methods. Either way, the process is simple; add salt, honey (or sugar), eggs, water, yeast and oil to the mix and mix until batter is uniform (a stand mixer will be your best bet in this case). Transfer batter to a loaf pan, let rise and then bake.
Our loaf rose beautifully. It doubled in size just as the directions said it would. It also baked up quite nicely with a lightly browned, crispy outer crust.
When we first cut into this bread, I hadn’t let it cool all the way and my first thought was “the inside looks like gluten-free bread”. But when I let it cool all the way and then sliced it, it didn’t look quite as “moist” as is common with most gluten-free breads. The taste and consistency reminded me a little of those breads made with rice flour but I think the amaranth and teff make up for it and give it a good overall whole grain taste. Generally speaking we enjoyed this bread mix and would make it again. |
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