Breads From Anna is a gluten free, yeast free, corn free, dairy free, soy free and rice free bread mix. With so many seemingly missing ingredients, one might wonder if it is taste-free! Though this bread did take a bit of getting used to, it had far more flavor than expected.
With this mix, I combined 2 tablespoons oil, 1-1/2 cups milk (recipe calls for soy, rice or nut milk), 2 large eggs, 1 large egg white in the mixer. I blended the wet ingredients first, then added the dry ingredients- again trying very hard not to over mix. I placed the batter into a greased and lightly dusted (rice flour) loaf pan and popped in a pre heated oven for 70 minutes at 375 degrees.
What emerged was truly a satisfyingly dense loaf that was browned all over- but nearly obscenely heavy. I cut thick slices, added some butter and apricot jam and voila- except the bread wasn’t quite as light and airy as expected. It also had a rather yeasty- or rather a bean-like flavor- which is not surprising since it is comprised of chickpea, pinto, and navy bean flours. It really did resemble much more of a bean loaf rather than a soft spongy white bread. This is a truly hearty loaf! By day 2, though, the bread had taken on a bit more flavor if that makes sense, and after heating in the toaster and adding some cream cheese, it tasted quite good for breakfast.
In sum, this isn’t bread for the faint of heart, and probably would not make the best gluten free sandwiches, but it will certainly get you up and at ‘em in the morning!
Ingredients:
Tapioca flour, arrowroot, chickpea flour, pinto bean flour, navy bean flour, potato starch, millet, Montina (perennial bunch grass and achnatherum hymenoides), crystallized honey, xanthan gum, salt, cream of tartar and baking soda.
Nutrition Facts
Serving Size: 43 g
Servings Per Container: 12-14
Calories: 140
Calories from fat: 5
Total fat: 0 g
Sat. fat: 0 g
Cholesterol: 0 mg
Sodium: 530 mg
Total Carb: 32 g
Dietary fiber: 2 g
Sugars: 3 g
Protein: 2 g
5 comments:
Have you reviewed Anna's yeast-containing breads? They are MUCH better than the yeast free. My opinion is that they are among the best GF bread mixes available. I think they approximate a hearty wheat bread. I urge you and your readers to give them a try.
Thanks Laurie. I just bought a package and I'll look forward to trying it out.
From my own experience, the only thing better than Anna's mixes are homemade (from scratch) GF Bread recipes my wife has created. I don't think I tried this particual Anna mix though... I do know I have the soy-free one, and it was very good. And, it was a yeast mix.
I have a few of Anna's to try- it sounds like the yeast and soy-containing mixes taste much better. I'm also going to use a bread machine next time around- though I have to get it out of storage so it could be a while!
I agree, Anna's bread mixes rock. The yeast containing bread tastes great, but I do recommend that you use a bread machine on that one, without a doubt. Prior to venturing into GF territory I always made my own wheat bread. Anna's yeast bread is the most difficult bread I have ever made. A bread machine would make me consider giving it another go around, as it is still tasty! I like the yeast-free one as well, it makes great sandwich bread (slices perfectly) and is easy to prepare like a quick bread.
Post a Comment