Wednesday, March 3, 2010

A Great Sandwich Bread - Organ Alternative Grain Wholemeal Bread Mix

It’s really exciting to be able to find easy to make allergen-free foods off the shelf. Breads are among the most difficult packaged foods to find, as very few have no eggs, no milk, no soy.

I recently received some complementary mixes from Organ foods, including this Alternative Grain Wholemeal Bread Mix, to try. I made this over the weekend and I am really thrilled with the result.

Unlike the rice/tapioca/potato mixes we usually see, this bread uses maize (corn), sorghum, and rice flours. While this is not for those with corn allergies, it has no wheat, milk egg, soy, or nuts. Yeah!

Despite the fact that I consider it a challenge to make a gluten-free mix allergen-free, one of the things I liked best about this mix is that I didn’t have to adapt anything. The basic instructions only require water and oil. Double yeah! The adaptations on the box are for adding eggs and milk – not taking them out.

It also has no yeast. And yet – this is a self-rising formula. Very cool! After mixing, they suggest letting it rise for 15 minutes (I needed 20 minutes) before baking. It’s been a long time since I’ve been able to watch a bread rise that my whole family can actually eat!

It came out of the oven with a nicely browned top, and looked terrific. It slices very easily (no need to slice tentatively), the crust doesn’t flake, and it doesn’t get soggy after a few days like some gluten-free bread does. When my son tried it he happily declared, “This is a real sandwich bread,” and it is. You don’t need to make two sandwiches to equal one traditional bread sandwich, and it has a nice fluffy texture.

After a few days the bread is as good as the day I baked it. I suggest trying it toasted with Sunbutter and jelly. Very tasty!

If your local health food store doesn’t carry it, you can find it at Allergy Grocer or Amazon.

What’s your favorite allergen-free bread mix?


Jamie Stern said...

Orgran has great products and I sell some of them in my store. One of the recent mixes I tried is from 1-2-3 Gluten Free - a cornbread mix. The following is a post on my recipe blog:
It was outstanding!
Best regards,
Jamie Stern

Colette said...

Jamie, thanks so much for sharing that -- it looks great!

Anonymous said...

I am amazed that you are saying:

"You don’t need to make two sandwiches to equal one traditional bread sandwich,"

Not just that it is Gluten Free, but that it is a quick bread (yeast free) they NEVER rise up to the level of a regular sandwich. But also no eggs and no tapioco?

Does this have a wholegrain style to it?

Thanks for the reviw!

Colette said...

Anonymous, I was amazed as well. This recipe actually suggests you let it rise ... and it does. No yeast, but it does contain some raising agents. It may not be quite as large as a regular bread, but definitely larger than the breads you need to keep in the freezer.

Right -- no tapioca and no eggs.

It definitely has a wholegrain taste to it.