Review - Namaste Gluten Free Bread Mix

[Sharon Frisco]

I was simply not in the mood to make my own flour blend for gluten free bread this weekend. And my husband is now eliminating soy from his diet which means our staple soy flour is out of the question, at least for a while. So I headed to Whole Foods and found only one bread mix that met all of the current dietary criteria - free of gluten, soy and dairy - and that was Namaste Gluten Free Bread Mix.

Now anyone who has made anything from a gluten free mix knows to be leery of a brand they've never tried before. It's a very hit-or-miss endeavor. Cookies and brownies are typically a hit because sugar and/or chocolate go a long way toward assisting the potentially pungent taste of alternative flours. But bread mixes are another story. Adding water, oil, and eggs does not do much to mellow their taste which my husband describes as somewhat chlorine-y. Another flavor profile, especially with the bean flours, is a seafood nuance; this flavor is especially interesting in the form of Bob's Red Mill gluten free pancake mix and requires more maple syrup than you'd ever thought you could eat in one sitting, But I digress. . .

I followed Namaste's instructions for combining ingredients and put the dough in a greased 8" square Pyrex pan. They did not specify a pan size and I like using a square one for gluten free bread so the dough spreads out and bakes more evenly. Plus, you can cut the square loaf down the center to make two smaller loaves. Now I have to mention that their directions said to "pour" into the pan. There was no pouring this dough; it required a silicone spatula to scrape it out of the mix bowl and spread it in the pan. I let the bread rise for about 45 minutes (they said at least 30). Happy to see that it actually did rise, I put the pan in a 350 degree oven and baked it for about an hour, covering loosely with foil at the half-hour mark to prevent over-browning. I checked it frequently in the last 15 - 20 minutes, tapping for hollowness and making sure it was not getting too dark. After cooling for about 10 minutes, I loosened it around the edges with a knife and then used a plastic spatula to lift it up a bit before turning onto a rack.

The result: a rustic brown loaf with a moist texture, not as spongy as other mixes I've tried. The flavor is pleasant and wholesome, and less pungent than other gluten free breads. My husband declared, "I think this is the best one we've tried so far" which is a high compliment from my discerning chef - and I had to agree with him. After cooling, I sliced and froze what was left of the loaf after we ate a few warm-from-the-oven slices. I just toasted some today and was also pleased there - the bread didn't crumble and fall apart under the broiler and had an even better taste in my opinion. So not only am I pleased to find a decent gluten free bread mix but also one that is free of every other common allergen and made in a dedicated facility. I appreciate that immensely and look forward to trying some of Namaste's other mixes.