Live fully no matter how you slice it, you constitutional right to the perfect sandwich starts with the perfect gluten free bread.
We've taken the liberty of making it easy, so you're free to bake.
We are what You Eat.
In the 30 years that Glutino's been doing gluten-free, we've learned a thing or two. We've learned that value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our products gluten free. We've learned to cook with our ears open, always listening to your ideas and suggestions. And we've learned that the real reason that Glutino is one of the top selling gluten free brands in North America is because of you.
Did you know?
The first written account of gluten sensitivity came from ancient Egypt.
Entire bag Glutino Gluten Free Pantry Favorite Sandwich Bread mix
Enclosed packet of yeast (2 1/4 tsp)
Large bread machine (2 lb capacity): Set machine on gluten free setting (follow manufacturer's direction for gluten-free baking). Short cycle and programmable features may be used. Follow manufacturer's instructions for order of adding yeast, we and dry ingredients. Press start. During the first kneading cycle, open lid and use rubber spatula to scrape the sides of the pan and help mix dough. For best results, remove baked immediately and cool on wire rack. For 1 lb bread machine, divide the ingredients in half.
Oven method: Spray or lightly oil a 9 x 5 inch loaf pan. Pour mix and yeast into a large bowl. Add liquids and beat 3 minutes using a heavy duty mixer. Scrape dough into pan. Cover with plastic wrap. Let sit in a warm place 30-40 minutes or until bread rises to the top of the pan. Preheat oven to 375°F. Bake 30 minutes or until brown and hollow sounding when bread is tapped. If crust becomes too dark, cover loosely with foil part way through baking. Turn baked bread onto rack and cool completely. Slice, wrap, and store in freezer.
Cinnamon raisin bread: Combine mix with yeast, 4 tsp cinnamon, 1 3/4 cups water, 2 tsp vanilla, 4 tbsp melted butter, and 2 eggs. Near the end of the last kneading cycle, add 1/2 cup softened and well-drained raisins. Mix with a rubbery spatula to combine. For oven method, fold raisins into beaten dough before placing in baking pan. Bake as above.
*You may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.
Brown rice flour, flour mix (rice fiber, pea protein, flaxseed meal, sorghum flour, buckwheat flour, millet flour), potato starch, whey, skim milk, white rice flour, corn starch, can sugar, guar gum, yeast, salt.
May Contain Eggs.