Amazing Bread (made with Bread Mix)

Average Rating 5 from 12 ratings

Use this wonderful, tasty bread for all of your traditional bread needs!

Amazing Bread (made with Bread Mix)

Amazing Bread (made with Bread Mix)


  • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
  • 2-1/4 tsp active dry yeast or 1 yeast packet 7g (packet enclosed in 19oz mix bag)
  • 1 egg large + 3 egg whites OR 2 large eggs
  • 1/3 cup oil
  • warm water (per directions)


In a Bread Machine

Setting suggestion - Basic White Bread, 2 lb loaf, Medium Crust. Do not use Gluten-Free setting.

In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water up to 2 cups liquid, plus 2 TBSP additional water. Pour all liquids into bread maker, add bread mix and yeast. Start machine and scrape down sides and corners of pan while dough is mixing. After

baking, remove from pan and let cool before removing paddle and slicing. High Altitude: Use 2 cups total liquid.

Oven Baking

Use a HEAVY DUTY STAND MIXER with whisk attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water for a total of 2 cups, plus 2 TBSP additional water. Add to dry mix and yeast, then beat for 3 minutes on med/high.

Pour into lightly greased 8”x 4” bread pan, and smooth the top of the dough with a spatula. Let dough rest for 60 to 90 minutes in a warm, draft-free spot. If your kitchen is cold, you can turn on your oven for a minute or two at a low temperature and then turn it off and place the loaf pan in the oven (then be sure to take it out when you preheat the oven for baking).

After 60-90 minutes, the dough should rise but if not, it will rise when baking. Preheat oven to 350°. Bake for 60 to 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack. Though tempting to eat the bread hot out of the oven, we recommend letting it cool before slicing.

ROLLS: Fill lightly greased muffin tins 1/2 full of dough. Let rest for one hour and bake at 350° for 25-30 minutes.


Add the following to the Pamela’s Amazing Bread Recipe above.


THREE SEED BREAD: 2 TBSP sesame seeds, 2 TBSP sunflower seeds, and 1 TBSP

poppy seeds.

CHEESE BREAD: 2 cups fine-shredded cheese and 2 TBSP melted butter (optional: 1/4 cup chopped green onions or jalapeno peppers).

HERB BREAD: 2 tsp Italian herbs, and 1/2 tsp onion powder.

CINNAMON BREAD: Use OVEN BAKING recipe only. In a separate bowl, combine 2 tsp cinnamon and 1/4 cup sugar. Fold cinnamon mixture into dough approximately three times to create cinnamon swirls. Let rest in pan for one hour and bake.

CROUTONS: Cut slices of bread into small squares and bake on a cookie sheet for two hours in 200° oven. Cut larger, thinner pieces to make toasts for appetizers.

ROLLS: Fill lightly greased muffin tins 1/2 full of dough. Let rise for 1 hour and bake at 350° for 25-30 minutes.

© Pamela's Products, Inc.

106 Reviews or Comments for Amazing Bread (made with Bread Mix)

  1. Jen November 22, 2014 at 5:20 pm #

    This is the best gluten free bread I’ve ever had!

    Recipe Rating: 5
    • Suzanne January 4, 2018 at 2:24 pm #

      Just made this bread for the first time. I made it in my bread machine and followed the basic recipe exactly (using two whole eggs). I was pleasantly surprised! My GF husband had two slices with butter hot out of the oven. Next time I make it I will smooth the top before the first rise as another reviewer suggests, just to get that uniform loaf look. The top of mine wasn’t too craggy though. The other change I’ll make is to add some dried rosemary to the mix, and I’ll use olive oil instead of canola oil. Hopefully this will give it the additional flavor it needs. One of the variations suggests adding shredded cheese and melted butter. That sounds great, but I’m not sure wether the 2 Tbls of melted butter is meant to replace some of the oil, or if it’s in addition to the 1/3 cup of oil called for in the recipe. Anybody know?

    • Phyllis February 23, 2019 at 10:11 am #

      Hi folks,
      I love the bread made from this flour! I don’t have a bread maker, but recently got an Instant Pot. Do you have any experience using this flour and recipe with pressure cookers? I’ve seen posts online for GF bread made in instant pots, just not with Pamela’s products. Specifically I’m wondering how long to bake the bread in the 4c bread pan that fits my instant pot.

  2. Laura December 6, 2014 at 11:38 am #

    This bread is great, simple, reliable, and with a lovely texture. I do wish the weight of the correct amount of flour were also listed, as I prefer measuring that way.

    Recipe Rating: 5
    • Renee April 19, 2018 at 11:39 am #

      It tells you right on the bag – 19 oz. (538 grams).

  3. sandy troy pennington December 10, 2014 at 5:22 pm #

    Laura… appreciate your review.

    – Have you attempted to determine the weight for the flour and water based on your using this flour recipe? Like you I prefer to weigh the flour and water for accuracy. Flours all pack down – even the same sack of flour yields over time… different weights per cup, as you know.

    – Have you used Pamela’s Artisian flour.. if yes, how does it compare to the Bread Mix?
    I have only used the Artisian flour and my brother (who I make bread for) thought it was a 6 on a scale of 1 to 5.

    Thanks, sandy

    • Pamelas Customer Service January 12, 2015 at 11:12 am #

      Hi Sandy –
      The weight of mix for the 2lb loaf recipe should weigh 539g. The water will vary based on how large your eggs are as you add the oil in your 2 cup measuring cup, crack the eggs on top of your oil and then fill to the 2C line with water.
      I hope this helps!
      Denise, Customer Service

  4. Brie December 24, 2014 at 6:54 am #

    Ummm did I miss how much salt is put in?

    • Jen December 24, 2014 at 9:06 pm #

      Nope! Salt is already included in the bread mix. 🙂

    • Pamelas Customer Service December 29, 2014 at 10:33 am #

      HI Brie –
      Salt is in the mix, no need to add more!
      Denise, Customer Service

  5. Emilia December 25, 2014 at 12:47 pm #

    I am new in the world of Gluten Free breadmaking machine. I have tried to mix and really love it! The bread is so moist and tasty. Glad I discover it!

    Recipe Rating: 5
  6. Nick January 4, 2015 at 1:09 pm #

    How does the baked bread have to be stored? If not in the freezer, how long will it stay fresh?

    • sandy troy pennington January 5, 2015 at 11:20 am #

      re storage… I make GF bread for my brother.. he slices the bread and freezes individual slices (air tight zip lock). He tells me… there is really no difference after freezing… he only keeps in the freezer for a week or so. He uses one slice for breakfast.. so he wants it in individual slices.

    • Pamelas Customer Service January 5, 2015 at 3:02 pm #

      Hi Nick –
      You will want to wrap the loaf air tight, and store it on the counter for 3-5 days depending on temperature and humidity level in your house.
      For longer storage, wrap air tight and store in the fridge or freezer. While it will keep longer, we do not have a timeline for that.
      Denise, Customer Service

    • sandy troy pennington January 5, 2015 at 5:42 pm #

      Hi Nick…. I make the bread for my brother and he tells me he freezes individual slices (air tight). He like to use one slice at a time. He leaves fresh bread in zip lock bag on the counter for 2 to 3 days.

      • Nick January 6, 2015 at 10:12 am #

        Thanks Sandy. My daughter doesn’t like toast for sandwiches so I wanted to see how long I can reasonably keep the bread on the counter. Thanks for the feedback.

        • sandy troy pennington January 6, 2015 at 1:46 pm #

          Nick…. after freezing… my brother says… he does not ‘need’ to toast the bread… when thawed it is almost indistinguishable from original fresh bread ready for sandwiches. ….. all the best.

  7. Theresa Rocque January 9, 2015 at 1:30 pm #

    How do I scale this recipe down for a 1 1/2 pound loaf? My bread machine only does 1 and 1 1/2 lb loaves. Thanks for your help!

    • Pamelas Customer Service January 12, 2015 at 11:36 am #

      The size of the loaf refers to actual weight versus overall volume of the finished loaf. Since gluten free items are naturally more dense, chances are the 2lb recipe will fit in a 1.5lb machine.
      If you try it, be sure to keep an eye on it to ensure it won’t overflow and scrape down the sides during mixing. If it looks like it will be too much, remove the mixed dough and bake in an 8×4 bread pan in the oven as directed on the package.
      Denise, Customer Service

  8. Ginger January 11, 2015 at 8:19 am #

    My bread macHine only makes 1 or 1 1/2 pound loafs. How can I convert this recipe. I found the bread recipe using Pamelas pancake mix but, would like to use this recipe long term since I just bought a large bag of Pamelas bread flour. Thank you!

    • Pamelas Customer Service January 12, 2015 at 11:36 am #

      The size of the loaf refers to actual weight versus overall volume of the finished loaf. Since gluten free items are naturally more dense, chances are the 2lb recipe will fit in a 1.5lb machine.
      If you try it, be sure to keep an eye on it to ensure it won’t overflow and scrape down the sides during mixing. If it looks like it will be too much, remove the mixed dough and bake in an 8×4 bread pan in the oven as directed on the package.
      Denise, Customer Service

  9. Carrie February 2, 2015 at 7:04 pm #

    Is there a way to make this bread with only an oven and a handheld electric mixer?

    • Pamelas Customer Service February 4, 2015 at 3:17 pm #

      Hi Carrie –
      The Bread dough is like a thick quick bread batter and a hand held mixer may not be strong enough to properly mix it. You can mix by hand, just know it is a little more labor intensive.
      If you have not already done so, you may want to check out Pamela’s short “How-To” video, it may offer some helpful insights. You can locate this video in our Videos tab above.
      I hope this helps.
      Denise, Customer Service

  10. stephanie February 4, 2015 at 10:55 am #

    hi. my husband made this with our bread maker and it came out soggy and very heavy….is that th eggs? is there a way to make this without the eggs? thanks 🙂

    • Pamelas Customer Service February 4, 2015 at 3:25 pm #

      Hi Stephanie –
      The Bread should come out similar to the photo above, with eggs in the recipe. Sometimes measuring the eggs/liquid can be confusing at first – are you sure you only added 2 total cups of water/oil/eggs?
      You can try eliminating 2T of the liquid to see how that helps. You can do this until the bread is your desired consistency.
      Please feel to email or call 707/462-6605 for further questions.
      I hope this helps.
      Denise, Customer Service

  11. sandy troy pennington February 9, 2015 at 6:16 am #

    Please tell me how much should 1 cup of Pamela’s Bread Mix weigh? (5.0 oz – 5. 8 oz) I used the dip and shake method and weighed 4 cups of flour and got a different weight each time.
    (I normally weigh flour for regular bread.) thankyou

  12. Pamelas Customer Service February 10, 2015 at 1:06 pm #

    HI Sandy –
    1 cup of Bread mix should weigh 150g.
    Denise, Customer Service

    • sandy troy pennington February 10, 2015 at 2:06 pm #

      Wonderful.. thanks Denise. I tried a new bread baking container from Lekue.. it is wonderful I will send you picture.

      • Pamelas Customer Service February 12, 2015 at 11:44 am #

        Sandy –
        Your photos are amazing!! Thanks for always sharing with me!
        Denise, Customer Service

  13. Hilary March 3, 2015 at 1:56 pm #

    I just used my bread machine to make the dough for these and then baked them as rolls as noted in the variations section…sweet baby jesus, these are so good! I ran the bread machine on the dough setting and instead of letting the dough sit in the bread machine for the last hour to rise, I spooned the dough/batter into greased muffin tins and let it rise for an hour before baking. Delish!!!

    Recipe Rating: 5
  14. Janelle March 4, 2015 at 11:11 am #


    Can this mix be used without eggs?

    Thank you.

    • Pamelas Customer Service March 4, 2015 at 3:17 pm #

      HI Janelle –
      Here is a link to our egg free Bread recipe:
      Denise, Customer Service

      • Damien March 26, 2016 at 11:40 am #


        Most of my family eats gluten free and my sister is also egg white free. We don’t have a heavy duty mixer but still need/want to make the egg free recipe with “Neat Egg” substitute.

        Why does it say not to use the bread machine when making the egg free recipe? What do you suggest besides spending $500 on a heavy duty mixer?

        Thank you,


        • Pamelas Customer Service March 28, 2016 at 10:34 am #

          Hi Damien,
          Some bread makers will not allow you to bake the loaf long enough (needs to bake longer with egg replacer). You can certainly try it – we have not tested every bread maker. You can also mix by hand, but the dough is very thick, which is why we recommend a mixer to make it easier. A basic KitchenAid mixer is under $300 if you ever decide to splurge for one!

    • Bread Lover February 12, 2017 at 10:20 am #

      I have only made this mix without eggs and it is my family’s favorite of all GF/egg free bread mixes I have tried. I have only made it by using Egg Replacer (equivalent to 2 eggs). I just saw the Pamela’s link below that recommends using 3 Egg Replacer ‘eggs.’ I will definitely try that next time but have been very happy with the results of 2.
      I have even toasted the slices, cut them into cubes, and then used them for Thanksgiving stuffing. Big holiday hit with my gluten free & my vegan family members!!! Thanks, Pamela’s!!!

      • Bread Lover February 12, 2017 at 10:26 am #

        I forgot to mention, I have never made the egg-free version in the oven. Always in my Zojirushi bread machine on regular bread cycle–NOT gluten free cycle. I think dark crust setting is a little better than medium setting. I scrape down the sides when the ‘add’ beep happens–about 45 minutes into the cycle. Good luck.

        • Joan May 30, 2017 at 11:52 am #

          Thank so much for sharing this.

  15. Renee April 5, 2015 at 7:18 am #

    This is the best gf bread out there. I make it frequently. Even those that turn their nose up to gf eat this bread and rave about it. I get asked my recipe and secret. =)

    Recipe Rating: 5
    • Renee April 5, 2015 at 7:20 am #

      I forgot to mention that I always make mine in the oven. It’s super easy and I think it tastes best.

  16. Priscilla July 27, 2015 at 3:58 am #

    Hi, as i do not have the oven but only the bread machine, so i would like to make the egg free bread with this bread mix, can you give me some idea how can i deal with it?
    Can i use just oil and water to add up to 2 cups of liquid? Or can i use egg replacer with the bread machine? Thanks!

    • Pamelas Customer Service July 27, 2015 at 4:13 pm #

      Hi Priscilla,
      The problem with making egg-free bread in the bread machine is that most bread machines will not bake long enough. You can try our Egg-Free Bread recipe in a bread machine on a longer bake time (around 70 minutes) if your machine will allow.

  17. Denise Townsend November 23, 2015 at 4:06 am #

    Love this bread.I used coconut oil since it dont say what kind of oil.what do they use for the oil? Thanks

  18. Sherryl January 23, 2016 at 2:56 am #

    LOVE this bread! This is the best GF bread I have found. My husband loves it too, and he doesn’t have Celiac. I have to remind him to leave some for me!!! Looking forward to trying other Pamela’s products.

    Recipe Rating: 5
  19. Vivie January 26, 2016 at 1:37 pm #

    Is it possible to substitute the eggs with something else? Thanks for the input!

  20. Debra Wiley March 14, 2016 at 6:36 am #

    Our stores here carry your baking mix which I always use, however they do not carry your bread mix. How would I make yeast bread using your baking mix?

  21. Angela April 18, 2016 at 6:27 pm #

    Can you freeze the dough for the rolls and bake the rolls as needed? I baked the rolls last night and they were amazing. Not as good the next day though.

    • Pamelas Customer Service April 21, 2016 at 11:07 am #

      Hi Angela,
      Yes, you should be able to freeze the dough — let rise in roll pan for about 15 minutes, then put plastic wrap over entire pan and put it freezer. Once they are frozen, you could take them out of the pan and put in a plastic bag in freezer. When you want to bake them, take them out to thaw while oven is preheating and then bake until done.

  22. Cyndee June 19, 2016 at 12:24 pm #

    I’m wondering what is the best oil to use with this recipe??

    • Pamelas Customer Service June 21, 2016 at 10:17 am #

      Hi Cyndee,
      Olive oil is great, but any oil should work.

  23. Denise June 25, 2016 at 9:41 am #

    This bread turned out perfect! I substituted chickpea water for the eggs and used the oven-baked version. The flavor is great and the bread is moist. Love it!

    Recipe Rating: 4.5
  24. Rachel Lewter July 30, 2016 at 7:39 am #

    I haven’t found a Pamela’s Product I didn’t like, love! Every single recipe is a Gluten Free delight.
    I never feel like I’m missing out on the foods from my previous diet. Rock on!!

  25. Chelsey September 4, 2016 at 1:02 pm #

    After many, many different bread recipes and store bought GF version, I grabbed one of these yesterday at the store and decided to give it a try. I had very low expectations stemming for my previous experiences. I baked this this morning and oh my goodness was I ever wrong!!! It is the best GF bread! It was moist, sliced up great and held together. The flavor was great. Thank you!!

    Recipe Rating: 5
  26. Erin November 25, 2016 at 4:20 pm #

    I’m working on my first loaf right now. The recipe says to let the dough rest for 60-90 minutes. Does that mean I can let it rest for any amount of time between 60-90 minutes, or is there a “all done resting!” point I should be watching for?

    • Pamelas Customer Service November 29, 2016 at 9:40 am #

      Hi Erin,
      Yes, you can let rest any amount of time between 60-90 minutes. It may continue rising in that time, which is fine. Also, sometimes it may not rise much while resting, but will rise as it bakes. Hopefully your bread turned out well!

  27. renee January 15, 2017 at 6:32 am #

    do i have to smooth out the top of the bread? it always comes out looking lumpy on the top

    • Pamelas Customer Service January 16, 2017 at 8:31 am #

      Hi Renee,
      Yes, we recommend smoothing the dough. We will add that step to the directions – thank you for pointing that out.

  28. Cyndee January 16, 2017 at 8:38 am #

    When I first had bread made from this bread mix, it was somewhat fluffy, if I remember right. But my bread comes out very dense. I’ve tried doing it in my bread maker. I’ve also tried doing it with my Kitchenaid & then the oven. Still dense.
    Is my memory failing me? Or is there another way??

    • Pamelas Customer Service January 16, 2017 at 8:54 am #

      Hi Cyndee,
      We have not changed the recipe. Is your yeast fresh? Are you letting the dough rise in a warm spot? This bread isn’t necessarily “fluffy,” but it shouldn’t be too dense either.

  29. Sherry Van Dyke February 12, 2017 at 8:36 am #

    Is there a way to add sourdough starter to this bread mix to create a sourdough bread maker bread?

    • Pamelas Customer Service February 13, 2017 at 2:22 pm #

      Hi Sherry,
      We have not tried adding sourdough starter. Most sourdough starters are not gluten-free (if that is a concern). Maybe we will try this, using a GF starter.

  30. Tracy W May 28, 2017 at 3:42 pm #

    I make this bread at least once a week for my family (and I have picky elementary school kids). Tried SOOO many other gluten free breads. I used to blend all the flours. That was so time consuming! I find that if you whip up the egg whites then incorporate them at the end, you get a beautiful fluffy bread. I also often use coconut oil and sub the water with pineapple juice. Makes an awesome “Hawaiian Bread”.

    Recipe Rating: 5
  31. Patti Thomas June 3, 2017 at 11:21 am #

    I made this bread with my kitchen aide mixer and baked it in the oven. I used a warm 8X4 cast iron bread pan. I let it rise for an hour, even though it did not rise much. I baked it to 210 degree internal temperature. When I brought it out of the oven it was beautiful, it had risen nearly two inches above the pan. Then it promptly fell, to about 2 inchs high. It now resembled a brick with about the same constency. What did I do wrong?

    • Pamelas Customer Service June 11, 2017 at 8:34 am #

      Hi Patti,
      Oh no! How long did you bake it? Did you use eggs or egg replacer?

      • Patti Thomas June 11, 2017 at 9:30 am #

        I can’t remember how long, I went by an internal temperature of 210. I used the ingredients exactly as listed.

  32. Diane Condiff June 10, 2017 at 8:13 am #

    I usually use 2 eggs when I mix & put in a bread machine. I I use 1 egg & 3 egg whites how does that affect the outcome of the bread?

  33. Sandy July 15, 2017 at 9:07 am #

    I used the yeast free options of this recipe, and while it tastes very good, it crumbles so much I can’t make a sandwich with it. It seems to be dense, like a cake. Any ideas?

  34. Kendra August 31, 2017 at 4:20 pm #

    I made this in my zojirushi bread machine. I did the two egg option. I used quick rise/instant yeast and the “quick” basic setting. It came out SO GREAT! Wayyyy better than my previous attempts. Great product!

  35. Linda October 9, 2017 at 11:52 am #

    Anyone substitute other liquids for the water ? Milk or cider is something I have some with some of my bread recipes in the past, but haven’t experimented with switching liquids for GF recipes

    Looking for some fall options …

  36. Jacqie M November 17, 2017 at 6:23 am #

    We are definitely Pamela’s Amazing Bread mix fans. No other GF bread comes close to this bread in our opinion. I found this mix at a local family grocery store in the single loaf package and decided to give it a try. OMG! It was Heavenly but costly so I went to the website and found that the larger bags made it more affordable so I ordered 3 bags which provided more savings. BUT, I can’t seem to get the bread to come out as nice as it did from the single loaf bag w/the yeast packet in it. Yes, it’s still good GF bread but just not quite as good. I can’t figure out why that is. I always use fresh ingredients and the right kind of yeast. I measure properly and follow the instructions to a T but the bread is denser/ wetter and does not rise as much. Even more so if I use my bread machine. Since I know from reading info online that it’s identical from either package, why doesn’t it turn out the same?

    Recipe Rating: 4
    • Pamelas Customer Service November 20, 2017 at 7:33 am #

      Hi Jacquie,
      Are you measuring the ingredients using a cup measurement or a scale?

      • Jacqie M November 20, 2017 at 10:29 am #

        I use metal dry measuring cups and level off the flour using an icing spreader so I know my measurements are exact. I stir the flour with a whisk to loosen it up before filling the measuring cup using a metal spoon. I don’t scoop the flour with the measuring cup. The flour tends to be compacted from sitting in the fridge or freezer. I don’t own a scale to weigh it with.

        • Pamelas Customer Service November 25, 2017 at 8:12 am #

          Hi Jacquie,
          It’s hard to tell why you are having varying results. It could the temperature of your room? Maybe it is rising differently?

          • Jacqie M December 11, 2017 at 12:16 pm #

            That’s possible because I warm up my oven before placing the bread dough I’m the pan in the oven to rise. The bread machine isn’t warm during rising. Perhaps there’s a way to fix that issue, Any ideas? It’s so much easier with less mess to bake bread in the bread machine.

  37. M F December 2, 2017 at 7:49 pm #

    I make it in the bread machine & add 2 tablespoons of sweet rice flour and an additional 2 tablespoons of water & it comes out more elastic and not crumbly. I also add 2 tablespoons of sweet rice flour to the Pamela’s corn muffins recipe that uses the pancake mix and cornmeal and it makes great normal-looking and tasting corndogs! Great recipe☺

    • Jacqie M December 13, 2017 at 11:59 am #

      Thanks M F. I’ll try adding the sweet rice flour and a little extra water. I’m determined to get this right. I know people are using bread machines for GF bread and say that it’s very good. So many little things can affect how bread turns out. Any bread, not just GF bread.

      I just ordered myself an electronic kitchen scale so I can weigh the ingredients. It was about $16.00. I figure it will pay for itself in short order if it helps make a better loaf of GF bread and not be wasting ingredients $$$.

  38. Kate December 9, 2017 at 3:45 pm #

    Question: any suggestions on how to achieve best results while adding psyllium husk powder?

    I’d like to still be able to add egg (we don’t need to use egg substitutes and we have chickens so we have no shortage of eggs!) — but sometimes a gluten free diet is short on fiber 😳 and I’d love to be able to add some fiber to my families favorite bread!

    I always use a bread machine, and your weights listed (I purchase the huge bread mix bag on amazon since we bake weekly!) and it’s always perfect. But, again, would LOVE to add some fiber!!!

    Thank you!!

  39. Jacqie M December 11, 2017 at 12:07 pm #

    I know many people add psyllium husk to GF bread but I haven’t done that so I can’t give you any specifics, I remember reading that there are different ones and some work better than others, Also I remember thinking it wasn’t a lot that was added to the bread mix. Perhaps someone else that comments will have more specific information for you.

    • Kate December 11, 2017 at 12:19 pm #

      Thanks Jacque. I tried it this weekend and added 2 TBSP psyllium husk powder and just One egg. I baked it longer since adding psyllium usually requires a longer bake. It was “ok” but not great. Overall it was more dense, and that translated into a heavy middle that resulted in buckled sides. Flavor didn’t suffer. But the density and heavier crust turned my family off to it. Back to the drawing board!

  40. Sara December 30, 2017 at 6:18 am #

    I will attempt to make bread with an egg replacer for my son who is allergic to egg (besides gluten, soy, nuts, dairy, legumes). Any suggestions?

    • Pamelas Customer Service January 1, 2018 at 9:02 pm #

      Hi Sara,
      Try our Egg-Free Bread recipe.

  41. peter jones January 21, 2018 at 2:10 pm #

    I have made this twice, my daughters think it is the gold standard for gluten free bread. This bread has a perfect flavor and structure a lot better than store bought gluten free bread.Thanks Pam

    Recipe Rating: 5
  42. Annette January 29, 2018 at 2:42 am #

    What can I use instead of yeast? Thank you

  43. Carol Findlng March 24, 2018 at 5:57 pm #

    First used Oster bread machine. Good but didn’t rise much and didn’t look like the beautiful picture on the pkg. Today did the oven way – left it in a tad too long. In the past, I found that g-f items take a bit longer to finish so they aren’t gummy or too moist. Next time I’ll know. I, too, prefer weighing the flour so will add that note to the recipe. My question – has anyone used parchment paper to line the loaf pan? Would be wonderful to not have to loosen the bread even tho I did grease it with olive oil. Thx.

  44. peter jones March 26, 2018 at 4:38 pm #

    i used parchment for all 4 sides but not the bottom. I sprayed that with pam, the loaf released perfectly.
    I have done 2 times with exact results.
    Your comment about rising makes me wonder did you over mix? that can flatten a loaf, this is a bit tempermental as i have experienced, some loaves are a little flatter than others.

  45. Rose Saad March 28, 2018 at 10:50 am #

    Can I add sugar for a sweet braided Easter bread? Do I allowed to rise the first time in the bread machine then? Thank you

    • Pamelas Customer Service March 28, 2018 at 3:55 pm #

      Hi Rose,
      Here is a sweet version: Sweet Bread

  46. Crystal April 15, 2018 at 8:48 am #

    My sister is gluten and dairy free – she just had a baby and I have been making this bread for her every week to have on-hand as a snack. She loves it and says it is helping her milk production. The mix is really soft and delicious, and very easy to make! Excited to try some of the other products!

  47. Tina May 5, 2018 at 1:09 am #

    Can I use this bread mix to make pumpkin bread? I see you now have a pumpkin bread mix, but it has way too much sugar. And I like making pumpkin bread from scratch with fresh butternut squash. Could you please help me? Also, can I use this mix to make zucchini bread also? Thank you!

    Recipe Rating: 5
    • Pamelas Customer Service May 7, 2018 at 11:25 am #

      Hello Tina,
      Thank you for this suggestion! We will work on a recipe for quick bread using the Bread Mix.

  48. Sue May 15, 2018 at 9:14 am #

    Just got a 25lb bag of the mix. First loaf cooked until 210f. It came out gummy? Any suggestions?

    • Pamelas Customer Service May 15, 2018 at 11:29 am #

      Hi Sue,
      Are you letting the loaf cool before you cut it? If you are cutting it while it is still hot or warm, it will look gummy at the cut line. It is recommended to let it cool completely.

  49. Marie June 3, 2018 at 11:08 am #

    I am new to GF, I have the all purpose mix. Could I use that with this? and what would I need to add if I can

    • Pamelas Customer Service June 4, 2018 at 10:05 am #

      Hi Marie,
      You will not want to use the All-Purpose Flour with this recipe. Here are the Breads and Rolls you can make with the All-Purpose Flour: Breads and Rolls

  50. Amy August 23, 2018 at 8:50 pm #

    I just made this for the first time in my bread machine and it overflowed badly. I did all as directed and I do have a 2 lb machine and made sure I used that setting. Although I did dissolve the yeast in 1/2 c water (bobs red mill active dry yeast) so maybe there was too much water? I assumed that was figured into the recipe but now i’m thinking I assumed wrong! Was the yeast supposed to be added dry for some reason?

    • Pamelas Customer Service August 27, 2018 at 10:50 am #

      Hi Amy,
      Yes, it sounds like you had too much water. For this recipe, you do not need to proof the yeast on the side. You do add the dry yeast when directed. Sorry you had a difficult time!

    • Emily September 12, 2018 at 4:55 pm #

      I make this in my 2# bread machine, too, using a gluten free setting that a Pamela’s Customer Service rep said would work fine (and it does). No need to dissolve the yeast in water. I place my wet ingredients into the pan first, then pour the flour on top of it and then I make a depression at the top of the flour and place the dry yeast into the depression. Works every time!

  51. Jessica January 29, 2019 at 7:50 am #

    Can I use fast-acting yeast instead of the active yeast the recipe calls for?

    • Pamelas Customer Service January 29, 2019 at 12:12 pm #

      Yes, you can. You want the dough to rise until about doubled, however long (or short) that takes.

  52. Meerah February 7, 2019 at 10:18 am #

    I baked the bread at 350 for 60 mins and the top burned badly but the inside was kind of soggy. I cut the slices when the bread had cooled down and baked it for additional 20 mins at 350. The outside was nice and crunchy but the middle/inside stayed moist. How can I correct that? Thanks!

    • Emily February 7, 2019 at 1:07 pm #

      A few things could cause this: Your oven may be running hotter than the temperature it’s set at (mine does). An oven thermometer will help confirm this so you can adjust your setting as needed. Ovens are often hotter at the top than at the bottom, so placing the bread on a lower shelf may help. If your oven has both a top and bottom heating element, check that they are both working. If only the top element is working, your oven may be acting as a broiler. Good luck!

  53. Fara March 5, 2019 at 10:15 am #

    Hello. Will this recipe fit in a 2lb pullman bread pan as is, or should I double it? I’m getting confused because the 2lb bread pan is 16×4 and this 2lb bread fits in a 8×4 pan. what am I missing? is it the size of the bread only? thanks!

    • Pamelas Customer Service March 5, 2019 at 12:29 pm #

      Hi Fara,
      The 2 lb in the instructions refers to a bread machine setting. If you are making it in a pan in the oven, the recommended pan size is 8×4. Doubling it and putting in a 16×4 loaf pan is a great idea, though we have not tried it!

Review or Comment on this Recipe