WholeFoods 365 GF Sandwich Bread Mix--Great!vs GFPantry MIX

deb6 · Joined: 16 Dec 2007 Posts: 5

I occasionally make GF Pantry Bread mix in my Zo and I read somewhere that this mix is private label produced for WF by GF Pantry.

Made in my Zo with ingredient mods found on gluten.net
1 add'l egg, 1 Tb honey, 1/2 tsp salt(yes extra salt), also added 1 Tb. of golden flax meal for fiber(you can't even see it in the bread).

I used the Zo settings I usually use for GF Pantry mix.
Warm-15, Knead-30, Rise3-55, Bake- 1:02--or to 208-211 degrees.
The bread is great. It did however fall in the middle. But--the taste was not affected at all. Bread height 4 3/4 inches to 3 3/4 inches in the center.

My kids rate it a 10--and they are gluten-eaters. I neglected to consider the additional egg liquid, so next time I will reduce water to 1 2/3 cups vs. 1 3/4 c. Also the honey and extra salt boosted the rise over the top of the pan @ 55minutes rise time--another reason it fell. Will reduce that as well next time. Definitely a next time--such an easy mix for good bread.
I took pics--but haven't figured out how to post yet.
Deb In NC
edited to add Smile

cruelshoes · Joined: 23 Sep 2005 Posts: 3359 Location: Washington State

Hi, Deb! Thanks for your tips on that bread mix. Sounds great!

Here is a link that will help you post a picture. Welcome to the board!
_________________
-Colleen

Where are we going, and what am I doing in this handcart?

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

Hi Deb in NC,

Welcome to the board! Thanks for sharing your Zo settings. Interesting info on the private label product.

I'll include the post on how to post pics here in bit - ahhh, I see Colleen beat me to it! LOL
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

deb6 · Joined: 16 Dec 2007 Posts: 5

Wow, y'all are so nice--I had to double check to see if you were from the South Smile

Thanks for the picture info. Probably will post once I make another loaf and take comparison pictures. I plan to use the Kitchenaid and oven on the next one.
For the record my kids liked the bread best hot/warm from the oven(yes- not gross or gummy) plain or buttered with jelly. Second choice room temperature -- first day--of course, they didn't really like it as grilled cheese, and said it was okay toasted.
Deb in NC

aklap · Joined: 02 Oct 2004 Posts: 10520 Location: WI, USA

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

This has become my go to bread to use for sandwiches. I think it's inexpensive (under $4 for a loaf), it holds well (stays soft, etc) on the counter and it tastes pretty good. Nutritionally it's lacking as it's made of all white flours/starches, but it's easy and so very quick.

I mix it in the mixer and bake it in the oven with great results. I bake it in a more narrow Pyrex bread pan so I get a taller loaf that is better IMO for sandwiches.

deb6 · Joined: 16 Dec 2007 Posts: 5

Okay..so baking this bread in the oven is still on my to-do list. What are the dimensions of your pyrex loaf pan?Do you use the standard directions on the package. Also do you recall the rise time? I just was in Whole Foods for a cooking class with Lee Tobin of the WF Bakehouse, and didn't have time to buy the bread mix before store closed. I did compare the GF Pantry bread mix box with the WF bread mix---the ingredients and manufacturing seem identical.

Kathie · Joined: 27 Jan 2006 Posts: 1015 Location: Florida

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

deb6 · Joined: 16 Dec 2007 Posts: 5

Thanks so much for the pan info. I'm currently baking a loaf of GF Pantry Favorite Sandwich Bread Mix in the oven. As I mentioned before this mix seems practically identical to Whole Foods Bread Mix.
Here's the specs:
Pan 10x5.5x3-Chicago Metallic Commerical Non-Stick Loaf Pan (Target purchase)
Recipe changes per gluten.net -Awesome 365 Sandwich Bread recipe
3 large eggs -room temp.
1/4 cup unsalted butter- melted
1Tb honey
1/2 tsp. celtic sea salt( yes add'l)
1 2/3 cup 2% milk( using less milk due to extra egg)

Use Oven Method mixing directions on box.
Rising--preheated (2nd) oven to just under 135 degrees /warm oven or you can boil water in microwave and then use it for bread rise.
Rise Time--this bread has incredible "oven spring" which I forgot about.
After 40 minutes it was almost to the top of the pan. I should have started baking it then.
I let it go for another 5 minutes=45 total. Then forgot to preheat oven #1 to 375 degrees, that took add'l 5 minutes =50 min tl. By that time bread was just past the top. After 5 minutes of baking the loaf is beautifully huge--major rise! Cover with foil after 5 minutes due to browning.
I know by experience it will deflate a bit due to the over rise.
Will bake to 208-211* degrees. Per pkg instructions bake approx 30 minutes(seriously baked this 70 minutes to get to temp of 205*--tired of waiting so just pulled it out).

Taste: I prefer this mix with water vs. milk. Forgot to add golden flax seed meal.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

208 to 211 degrees. I've found around 180 is great. 70 minutes...wow.

deb6 · Joined: 16 Dec 2007 Posts: 5

I know doesn't it sound crazy?!! But, no more gummy bread or raw spots.
This bread never lasts more than 2 days around here, so I don't know if the long term moistness is affected by the longer cooking time.
Annalise Roberts recommends 195-200 degrees in GF Baking Classics.
Elizabeth Barbone recommends 208-211 degrees in her cookbook, Easy Gluten-Free Baking.
Carol Fenster recommends 200-205 degrees.
Wheat bread dough is generally 200-205 degrees.
Honestly I got tired of waiting for this bread so it was around +/- 205 degrees.
In my Zo breadmaker after following the settings in GF Baking Classics for the Bread Machine by Annalise Roberts, the temp of the loaf was 207 degrees.