Basic Preparation Instructions for Gluten Free Homemade Wonderful Bread Mix

Homemade Wonderful Bread Mix makes it easy to bake gluten free sandwich bread at home! This moist, flavorful bread is ideal for sandwiches, toast, bread crumbs, croutons, and other dishes that start with a basic loaf of bread. Also a great choice for hamburger buns and dinner rolls.

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Votes: 112
Rating: 3.04
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Servings 16servings
Prep Time 15minutes
Cook Time 90minutes
Passive Time 45 - 60minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 112
Rating: 3.04
You:
Rate this recipe!
Servings 16servings
Prep Time 15minutes
Cook Time 90minutes
Passive Time 45 - 60minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place warm water in a large mixing bowl. Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to dissolve. Meanwhile, oil a 9x5- or 8x4-inch loaf pan and set aside.
  2. Add egg, egg whites, butter or oil, and bread mix to the yeast mixture. Using an electric mixer fitted with a paddle attachment, mix on low for 2 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Continue to mix on medium speed for 6 minutes more. If preparing by hand, mix with a wooden spoon until the ingredients are very well combined.
  3. Transfer the batter to the prepared baking pan. Lightly brush the top with oil or melted butter, or spray with nonstick cooking spray. Cover with plastic wrap and let rise in a very warm place until the batter reaches the top of the pan, about 45 - 60 minutes. While the bread rises, preheat the oven to 350°F.
  4. When the bread has risen to reach the top of the pan, remove the plastic wrap and transfer the pan to the preheated oven. Bake until the crust is a deep golden brown and the interior temperature reaches 210°F, about 90 minutes. If the crust begins to darken too much, lightly cover with foil.
  5. Carefully remove the loaf from the pan and place it on a wire rack. Let cool completely before slicing.
Recipe Notes

Bread Machine Instructions

For use in a 1-1/2 lb bread machine, use a cycle with a 10 minute mix/knead, a 60 minute rise, and a 90 minute bake or until an internal temperature of 210°F has been reached. Only one rise is needed for gluten-free breads.

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Recipe Comments

47 thoughts on “Basic Preparation Instructions for Gluten Free Homemade Wonderful Bread Mix

  1. Marsha lagrone

    I was wondering how do you use this mix to make hamburger buns? Also, what temperature do you recommend to bake them at? Thank you…..

    Reply
    1. Recipe Specialist

      Unfortunately, we have not tested the use of our Gluten Free Homemade Wonderful Bread Mix as a bagel mix. It may be possible to prepare bagels using this mix. When doing so, keep in mind that the texture of the prepared dough will be closer to a batter than a wheat containing bread dough. This will make it particularly difficult to handle. Because of the difficulty of the dough, you may want to try preparing baked bagels.

      Reply
    1. recipe specialist

      Hi Michelle,
      This mix has only been tested using yeast and has been formulated specifically to have yeast used as a leavener. Using substitutions may not give you the end result that you want, and may cause the bread to be dense and gummy. If you are looking for a yeast free bread, I may suggest choosing a recipe that specifically calls for baking powder or baking soda instead of yeast.

      Reply
    1. recipe specialist

      Hi Carla,
      We have had a lot of feedback from customers who have had success using Flaxseed Meal egg replacers in our GF Homemade Wonderful Bread Mix. Powdered egg replacer would also be a good alternative, although these are not methods we have personally tested in our kitchens.

      Reply
  2. Annette Garrison

    When baking this bread, does it need to go in the freezer if i am not using it for a few days, say made it Thursday but want to use it for Sunday? I love the beautiful loaf bread it made!

    Reply
    1. recipe specialist

      Hi Annette,
      If you’re going to use the bread in this short amount of time, I would suggest wrapping the cooled loaf in plastic wrap so that it is air tight, and then just keeping it on your counter at room temperature. I would only suggest freezing it if you’re not going to use it for over a week or so.

      Reply
  3. Amy

    It looks like the New Homemade Wonderful Bread Mix will not be compatible with my bread machine, which doesn’t have variable cycle times. Will the Classic version of the GF Homemade Wonderful Bread Mix continue to be available? It turns out well, and I love the convenience of making it using the basic white bread setting.
    Thank you!

    Reply
  4. Joe Dore

    I also would like to know if the classic version of the GF Homemade Wonderful Bread mix will continue to be available. Why was the change to the new mix made? I’ve been using it “for years” and it is great, making a loaf a week with a bread machine. Per recommendations from your help line, long ago I modified the recipe to use 3 eggs – yokes and whites – in together with the other ingredients. Separating out the whites is a pain. I’m making the new mix the same way, along with the other ingredients the new mix calls for. The loafs are “small” and quite “dense” compared to the classic mix. There is no bread machine recipe on the bag of the new mix like the classic mix had. Your comments and hints would be great to hear.
    Thanks!

    Reply
    1. recipe specialist

      Hi Joe,
      I’m sorry for any confusion regarding our recent ingredient changes, but thank you for your comment. We’ve recently reformulated some of our gluten free mixes because of many requests to do so. Some of the old mixes contained ingredients that many of our customers were sensitive to (like bean flours) which resulted in many complaints. The new Gluten Free Homemade Wonderful Bread Mix is formulated to be more consistent and have the lighter texture and flavor that many people requested. It does have new directions and additions, so if you are following the old directions it will not turn out the way it is supposed to. Additionally, We removed the bread machine instructions because we were finding that bread machines varied so much in terms of different settings, speeds, and other variables that people were getting very inconsistent results with the instructions on the package.You can still use this mix in a bread machine however using the method below:
      1. Combined liquids in ingredients and place in bottom of baking pan.
      2. Pour the dry mix on top of wet ingredients already in the baking pan.
      3. Place the contents of the yeast packet on top of dry ingredients.
      4. Use the basic/white bread cycle for a 1 ½ lb loaf.- medium crust
      I hope that this helps to answer your questions, and please feel free to call our Customer Service Department directly if you need any further assistance at 1-800-349-2173, Monday through Friday, 8am-5pm Pacific Standard Time.

      Reply
  5. Ron

    I am totally blind and have a jorushi bread maker. I want to use this GF bread flour to make my bread – can you help please by providing an easy use recipe. I am not able to use multiple rise and bake modes as you have suggested Thank you

    Reply
    1. recipe specialist

      Hi Ron,
      We may suggest the following directions for your machine:
      Order to place ingredients for most bread machines:
      1. Combined liquids in ingredients and place in bottom of baking pan.
      2. Pour the dry mix on top of wet ingredients already in the baking pan.
      3. Place the contents of the yeast packet on top of dry ingredients.
      4. Use the basic/white bread cycle for a 1 ½ lb loaf.- medium crust

      Reply
    2. Marcus

      Ron, I also have the Zojirushi bread maker. The recipe posted by “recipe specialist” works just fine. Add the wet ingredients first. Add the dry mix on top, and pour the yeast on top of the dry mix. Using the “Gluten free” bread setting with a medium crust always turns out great.

      Reply
      1. Sarah

        Marcus, thank you for the clarification. The Bread Machine Instructions on the website indicate that gluten free breads only need one rise, which is true. Using the basic/white bread setting on bread machines will generate a double rise, whereas the gluten free setting only incorporates one.

        Reply
  6. Annabella Quah

    I just bought the gluten-free homemade wonderful bread flour. It stated that yeast packet is included. Looking at the methods, it states below.
    Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to dissolve.
    Any extra yeast required? Please advise

    Reply
    1. recipe specialist

      Hi Annabella,
      The yeast packet includes 2 1/4 teaspoons of dry active yeast which is the amount you need for this recipe. No additional yeast is needed.

      Reply
    1. recipe specialist

      Hi Regina,
      We have had a lot of feedback from customers who have had success using Flaxseed Meal egg replacers (enough for 4 eggs) in our GF Homemade Wonderful Bread Mix. Powdered egg replacer would also be a good alternative, although these are not methods we have personally tested in our kitchens.

      Reply
  7. Barbara Rosenberger

    Can I use Bob’s red Mill 1 to 1 bread flour with this recipe? I don’t find any recipe for gf bread with this 1 to 1 mixture. I like that it has the xantam gum in it already.

    Reply
    1. recipe specialist

      Hi Barbara,
      Our Gluten Free 1-to-1 Baking Flour works great for things like cookies, cakes, muffins, pancakes, and other items that use baking soda or baking powder, but it does not work well for yeast breads as it does not provide enough structure. We recommend using it as you would a pastry flour or similar. If you’re looking for a gluten free flour to make bread with, we would recommend our Gluten Free All Purpose Baking Flour. This flour does need to have Xanthan Gum added to it, but it can be used to make a great loaf of gluten free bread. You may be interested in this recipe for Gluten Free French Bread which uses our Gluten Free All Purpose Flour.

      Reply
  8. Anne

    We tried this and found it’s texture was more like a loaf than a bread. Also it cooked in 35 minutes not the 90 suggested on the bag. Any suggestions to make it better? I don’t think we would buy it again as is.

    Reply
    1. recipe specialist

      Hi Anne,
      Thank you for your comment. This bread will have a texture that is very different from wheat bread; it will be a bit more dense and slightly springy, and does require a longer baking time- 35 minutes sounds like not enough time for this bread to finish baking. Our products are guaranteed, and we would be happy to offer you a replacement if you’re not satisfied. Just call 1-800-349-2173 and one of our Customer Service Representatives would be happy to assist you.

      Reply
  9. Beverly Sprague

    Changing the recipe for this product was, in my opinion, a big mistake. This product was previously easy to make and very tasty. The new mix is heavy and has an unpleasant taste. I won’t be buying this any more.

    Reply
  10. Christina Macedo

    How many cups is 1 lb of this gf bread mix? I’m not sure how accurate my kitchen scale is, so concerned about having the right amount.

    Reply
    1. Christina Macedo

      Edited to add: I bought the 25 lb bag of mix and the instructions on that huge bag also say 1 lb of mix and don’t include how many cups that is equivalent to.

      Reply
  11. Fiona McCarthy

    Hello,

    How do I know when the water is 110′? Also, my bread never rose while sitting. Why is this? What is considered a ‘warm’ place?

    Thanks!
    Fiona

    Reply
    1. recipe specialist

      Hi Fiona,
      The best way to tell if your water is at the right temperature is to use a kitchen thermometer. If you don’t have a thermometer, run hot water out of your tap. The water should feel hot, but not so hot that you can’t leave your hand under the running water. This should be about 110°. A warm place should be about 80° for your bread to rise. If your bread never rose, there may have been an issue with the yeast.

      Reply
      1. Fiona McCarthy

        Wow!
        Thanks for your response. There is actually somebody on the other end. I appreciate your help.

        Where in my apartment will it be 80′? Can I just put it in the sun??

        If the yeast is bad, what does that mean? I just ordered a whole bunch of this mix. I hope all the yeast is not bad in each pack?

        Yikes!
        Fiona

        Reply
        1. recipe specialist

          Hi Fiona,
          If you don’t have a warm spot in you kitchen, you could try the following: with your oven off, adjust an oven rack to the middle position and place an empty loaf or cake pan in the bottom of the oven. Place your baking pan of dough on the middle rack and pour 3 cups of boiling water into the empty pan. Close the oven door and allow the dough to rise as instructed. This will create a warm, humid environment for your dough to rise. You can make sure your yeast is active by “proofing” it before using; in a small bowl, add the yeast to the warm (~ 110°F) water and add a pinch of sugar. Stir a bit to mix and cover the mixture with a small, clean towel for about 5 minutes. If the yeast is active, the yeast water will be slightly bubbly and foamy. If it’s not, the yeast is likely dead and should not be used.

          Reply
  12. Fiona McCarthy

    Hello Again!

    Sorry. I forgot….. Continuing with the bread recipe, can I use the whole egg and not just the egg whites? If so, then how many eggs can I use?

    Also, I cannot use butter, so I use olive oil. I used 3 tbs. Would this be okay? I’m wondering what I need to change.

    Then, once I mix the batter, should it be somewhat sticky as opposed to flowy?

    Thanks again!
    Fiona

    Reply
    1. recipe specialist

      Hi Fiona,
      We would recommend using the 3 egg whites and 1 whole egg if possible as using whole eggs may alter the texture and flavor of the bread. Substituting olive oil is fine and you can use the same amount as you would butter. The dough will be thick- almost like a muffin batter. You should be able to smooth it easily with a wet spatula however. I hope that this helps, and please feel free to call us directly if you have any further questions- 1-800-349-2173 Monday through Friday, 8am-5pm Pacific Standard Time.

      Reply
  13. Fiona McCarthy

    Hello Again,

    I’m making another batch today, but the dough is quite sticky. Should it pour into the pan or be thick? Well, it is thick, but it is sticky. Should it be a bit drier where you could knead it?

    Why would this be? What should the yeast water look like after it dissolves?

    Thanks Again,
    Fiona

    Reply
    1. recipe specialist

      Hi Fiona,
      Gluten free bread dough will be a much different consistency than dough made with wheat flour. This is because gluten free flour (like flours made from gf grains) lacks gluten, a protein found in wheat. Gluten gives wheat dough a stretchy texture which is how wheat dough can be kneaded and formed into a dough ball. Gluten free bread dough will be more like a very think pancake or muffin batter. You can transfer the dough into your baking pan and then smooth it out using a wet spatula. The yeast water should be slightly foamy and bubbly if the yeast is active (see earlier reply).

      Reply
  14. Starr

    On December 28th, Anne mentioned her bread finished baking in about 35 minutes. Mine was also done at about 40 minutes. I thought about it a bit, looked at my bread pan and realized it was not your standard size. I’m using a 6x12x3″ pan to get a shorter loaf. Is it safe to say that might be the reason for the quicker baking time. It’s my first time trying this bread. I’ll let you know what I think after it cools. Smells great!

    Reply
    1. recipe specialist

      Hi Starr,
      The quicker cooking time you experienced was more than likely due to the pan size. Please let us know how you liked the mix, we hope that it turned out great!

      Reply
  15. Barbara Barrett

    Hi ~
    I just bought a bread machine with a gluten free setting. Should I use this setting with the Homemade Wonderful Bread mix or do you still suggest using the basic/white bread setting?
    Thank you!

    Reply
    1. recipe specialist

      Hi Barbara,
      Bread machines vary a lot in terms of settings, and we’ve had the most consistent results using the basic/white cycle. You can definitely try your machine’s gluten free cycle- it should work fine. Our products are always guaranteed, so if you’re not satisfied with the results please let us know.

      Reply
  16. Margot Harris

    Hi, I have a package of the Homemade Wonderful Gluten Free Bread Mix. I was hoping to incorporate cheddar cheese, and maybe roasted garlic and walnuts. I recognize that the batter is not like regular bread dough, but has anyone tried layering in extra ingredients, maybe in thirds? Suggestions are welcome.

    Reply
    1. recipe specialist

      Hi Margot,
      We haven’t tried this modification, but it sounds delicious! We may recommend starting with a small amount of cheese and walnuts- about 1/8-1/4 cup of each, and mix it in with the dry mix portion of the recipe. You can then mix as directed. To incorporate garlic, you could infuse olive oil with garlic and use for the oil portion, or you could mash up a few roasted cloves and incorporate when mixing the liquids into the mix. You can then follow the recipe as written. Please let us know how it turns out!

      Reply

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