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Amazing Bread
  • Gluten-Free
  • Nut-Free

Amazing Bread

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

Ingredients
    • 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)
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.

    Variations:

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

    WHOLE WHEAT: 2 TBSP Molasses.

    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.

  • Sort By: Date - Newest First

11-20 of 55

peter jones 03/84/2018 03/26/2018
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.
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Carol Findlng 03/82/2018 03/24/2018
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.
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Annette 01/28/2018 01/29/2018
What can I use instead of yeast? Thank you
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peter jones 01/20/2018 01/21/2018
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
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Sara 12/363/2017 12/30/2017
Hi

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?
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    • Hi Sara, Try our Egg-Free Bread recipe.
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Jacqie M 11/315/2017 11/12/2017
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.
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    • 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!
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Kate 09/254/2017 09/12/2017
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!!
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M F 03/70/2017 03/12/2017
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
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    • 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 $$$.
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Jacqie M 11/320/2017 11/17/2017
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?
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Linda 09/252/2017 09/10/2017
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 ...
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11-20 of 55

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