Debra White 10/300/2018 10/28/2018
I love this. The bread is consistent every time make it. Light and tasty and BREAD.. I had missed bread.. this is wonderful!! Thank you, Pamela's..I buy the Artisan flour mixture in the 25 pound bag! I use it in everything!
Judy 12/342/2018 12/09/2018
I tried this in my Cuisinart Breadmaker and it was not a success. I first tried a different recipe that recommended this flour and that was even worse. So I am wondering if this just doesn't work that well in a breadmaker or if anyone has some tips? I used the regular white bread setting. I was tempted to try the Artisan white bread setting but didn't. For anyone that has had success, what type of yeast are you using? Are you mixing it in with the flour as suggested her or adding it last in a well made in the flour as breadmakers advise? I just got very little rise and the highest portion was about 2 1/2 inches. The flavor is pretty good but it is very dense. It seemed to me that maybe there was not enough liquid? Other gluten free bread I have made successfully always used milk and melted butter. Thanks in advance for any suggestions.
Marie Shaw 06/156/2018 06/06/2018
I changed the white bread already. I took out some of the all purpose flour and added some buckwheat an added some molasses. Turned out great.
Marie 03/64/2018 03/06/2018
I am new to GF baking, I prefer wheat bread. I have not seen one on here except one using the bread mix. I bought the all purpose flour. I have not made anything yet but I'm really wanting to try something today. I have had to go without bread due to my allergies. any suggestions?
Jeanne DeLiefde 03/71/2018 03/13/2018
This was my first time to make gluten-free bread. I made it in my oven and it turned out perfectly! It's moist; the texture is light and fine-grained; and it really tastes like wheat flour! I will be making this again and again. Note for cooks who are used to traditional bread making: this bread rises QUICKLY! Mine took only 45 minutes to double in size. Have your oven preheated and ready before the dough over-rises and starts to fall. I used a parchment collar using masking tape to hold it together. That was extremely important as the dough really expands. I took the parchment off at 60 minutes to help the top brown. My bread took exactly 70 minutes to bake.
Yanti 09/265/2017 09/23/2017
Our family favorite bread!
Elaine 05/132/2017 05/13/2017
This is a wonderful bread! I used a scant tsp salt instead,and 2 tsp of my yeast on the 2nd batch. I also added chia and sunflower seeds for fun. I made it in a cuisinart bread machine on the white bread setting and it had a nice rise, the flavor is perfect. I bought a 25 lb bag of Pamelas bread mix and use it for all my baking.
Stephanie 01/18/2017 01/19/2017
Loved this bread! Subbed out melted butter for the oil and 1 cup of milk plus 1/2 cup of water for the liquid.
Sharmyn 07/181/2017 07/01/2017
Should this bread be frozen or refrigerated if not eaten within a week? My first time making it and the loaf looks great.
Megan W. 12/362/2016 12/28/2016
I am 12 years old and new to making bread. Of all of the gluten-free breads this is the best! Everyone in my family loves!
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