gluten-freelicious

Bob’s Red Mill Whole Grain Bread Mix, the latest trial in my quest to find gluten-freelicious bread, might just miss the mark for me.  However, to all of you who have mourned the loss of rye bread, this bread’s for you!  Cheers!

Bob's Red Mill Whole Grain Bread

I followed the instructions on the bag for adding the ingredients to my Breadman Breadmaker (wincing a bit as I poured in the required teaspoon of Cider Vinegar), selected the gluten-free cycle with medium crust, and walked away.  A little over an hour later, we had a warm, fresh loaf of gluten-free bread.

Bob’s Red Mill Whole Grain bread bakes to a rich medium brown hue.  The texture far surpasses that of any pre-made store-bought loaf we have tried.  It is soft and moist, even days later.  A thin slice, though dense and a bit flimsy, does not crumble at the slightest touch, as gluten-free breads so often do.  It does not need to be toasted.  The mix is full of sesame and sunflower seeds, giving it a hearty, tangible crunch.  The taste bears a strong resemblance to the intense, pungent flavor of rye bread.  This final quality could be it’s greatest triumph or downfall, depending on your tastes.

Personally, I’m not a huge fan of rye bread, but I do love me a Reuben, and this bread would make a perfect Reuben sandwich…lightly toasted with corn beef, sauerkraut, Swiss cheese, and a dollop of Thousand Island dressing.  Mmmm…