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- Moist and Dense
- Gluten Free
Glutino live fully.
No matter how you slice it, your 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 the value of your trust. Your trust is the driving force behind our single-minded determination to keep every one of our almost 100 products pristinely 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 the top selling gluten free brand in North America is because of you.
Entire bag Glutino Gluten Free Pantry Favorite Sandwich Bread Mix
Enclosed packet of yeast (2 ¼ tsp.)
1 ¾ cups lukewarm water or milk*
4 tbsp melted butter or vegetable oil
2 large eggs or 1 egg and 2 egg whites, lightly beaten*
Large bread machine (2 lb capacity): Set machine on gluten free setting (follow manufacture's direction for gluten free baking). Short cycle and programmable features may be used. Follow manufacturer's instructions for order of adding yeast, wet and dry ingredients. Press start. During 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 bread immediately and cool on wire rack. For 1 lb bread machine, divide ingredients in half.
Oven Method: Spray or lightly oil a 9x5-inch loaf pan. Pour mix and yeast into 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 with 4 tsp cinnamon, 1 ¾ cups water, 2 tsp vanilla, 4 tbsp melted butter, and 2 eggs. Near the end of the last kneading cycle, add ½ cup softened and well-drained raisings. Mix with rubber 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.
White rice flour, brown rice flour, potato starch, skim milk, whey, corn starch, cane sugar, guar gum, salt, and a packet of yeast.
May contain soy.
|Serving Size: 3 tbsp Dry Mix (31 g)|
|Servings Per Container: about 20|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||24 g||8%|
|Dietary Fiber||less than 1 g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4
This is an excellent mix. The bread is the closest thing to tasting like wheat bread I have found that is gluten free. It is versatile as other flours can be added in small amounts to alter the flavor. I use a bread machine to make it and it always turns out wonderful.
This product has allowed me to be able to make my son sandwiches for school. My son is wheat/gluten intolerant and this product has helped me to be able to give him bread that actually tastes good. I have never had a problem with this brand the bread always comes out great. It is hard to find in the area I live in. I wish it was easier to find.
not tried yet
Posted by 4695829101480027868 on Apr 21, 2014
I haven't baked it yet
Posted by Reviewer1564874 on Apr 09, 2014
Made delicious bread. Takes great easy directions
Haven't made it yet
Posted by 4963655237003071478 on Dec 31, 2013
Haven't made it yet
Posted by 5231585946667227190 on Dec 18, 2013