| | |  | Bread Mixes | Home » » » » The Gluten-Free Pantry Country French Bread Mix, 22-Ounce Boxes (Pack of 6) | | | | | | | Description: | | A tasty, versatile mix that makes a crusty loaf in the large bread machine. By hand, this same dough can be breaded or turned into French loaves, or pizza crust. | | | Features: | |
• Case of six 22-ounce packages of bread mix (total of 132 ounces)
• French bread mix made with white rice flour and honey
• Gluten-free, wheat-free; kosher; contains no cholesterol or trans fat
• Great for bread machines; versatile mix makes French loaves or pizza crusts
• Ships in Certified Frustration-Free Packaging
| | | Product Details: | | | Product Weight:
| 132.0 Ounces | | Package Length:
| 9.4 inches | | Package Width:
| 9.0 inches | | Package Height:
| 8.1 inches | | Package Weight:
| 9.35 pounds | | Average Customer Rating:
|  based on 60 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 60 customer reviews )
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Most Helpful Customer Reviews
17 of 19 found the following review helpful:
 Good biscuits, not french breadNov 28, 2006
By Richard Cruse
"glutenfreeforlife"
I bought this case of Gluten-Free Pantry Country French Bread mix because I have not had french bread in a long, long time. I know french bread and this, ladies and gentlemen, is not french bread. If made per the instructions it is a lot more like a loaf of biscuit.
The bad part is that it is nothing remotely like french bread. The good part is that if formed right, it makes pretty good biscuits. Really, they are pretty good biscuits. I make drop biscuits and put an egg ring around them to keep them from spreading too much. Then I bake them on a pan (I only make a quarter of the mix at a time...the biscuits do not store well once cooked) and presto, biscuits.
Calling it french bread is like calling a cat a dog.
Richard
5 of 5 found the following review helpful:
 Great crusty breadMar 14, 2009
By Elonwy Hickey
This bread mix is by far my favorite. I have found that to get a true "french bread" experience, you have to use a baguette pan, which cooks it to the right consistency. Where it doesn't duplicate a crusty loaf tucked under your arm in paris, this is as good as it gets for us gluten-free folk, as far as I'm concerned.
5 of 5 found the following review helpful:
Bread?.. Bread!!!Dec 12, 2008
By Elena Batrakova-Mallett
As Celiac survivor's mom I've also tried a lot of mixes. This is the best: makes a nice loaf, easy to slice and store in the freezer, microwave or toast slices before use, does not stink yeast, makes very good sandwiches (sweet or not). Add cinnamon and raisins - perfect for some sweet-tooth. School/trip/munch-on-the-go/bed-time snack... you name it!
Do not expect the mix be a complete resemblance of the famous French bread, though. Set your expectations to the limited possibilities of copying and enjoy the good versatile loaf :-))
5 of 5 found the following review helpful:
Closest thing to "real" bread for the gluten free lifeSep 29, 2008
By Florence Thorne
When I was introduced to this bread, the person who baked it became my angel. I've tried lots of gluten free breads over the last 10 years. This one allowed me to actually make a sandwich! A rare treat for me. Freeze two pieces at a time and pop out for toast! Awesome!
4 of 4 found the following review helpful:
EXCELLENT GLUTEN FREE PIZZA CRUST!!!!Oct 16, 2009
By H. McLaughlin
Okay, I have tried about 10 different recipes/ packages for gluten-free pizza and this is the best one I have ever tasted! I have no gluten intolerance, but bake gluten free for my husband, so you can trust me when I say that this mix is GOOD. I hate anything with that gritty, strong flavored aftertaste that is so common with gluten free products. I do lots of experimenting to get the best flavor and texture whenever I bake gluten free. So, when I read that people didn't think this bread had any flavor, I checked the ingredients you are supposed to add to it and made some changes. When I bake regular pizza crust I only use olive oil, so I substituted the veg. oil or butter for olive oil which gave it a real "pizza crust" taste. I also added a full teaspoon of salt instead of a half. With these changes, the crust came out delicious! I spread the frosting-like batter onto my pizza stone and baked it for 10 minutes before adding the toppings. Be sure to oil and use cornmeal on the stone first. I'm telling you, give this mix a chance if you want to eat a delicious pizza again! Crispy on the bottom, chewy in the middle! Use exact measurements and you should be fine! I didn't let mine rise very long either and it was perfect!
See all 60 customer reviews on Amazon.com
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