Tag Archives: gluten free bread

Udi’s – Sample Package…put to good use

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Blurry - sorry!

So now that school is out – I have a bit more time to catch up on my posts.  Honestly, I’m so far behind it’s ridiculous.  I’m sorry to fall behind and lose touch with a few people via the blog.  That’s life with two working parents and little people.  😀  

Last month, Udi’s sent a sample box of incredible proportions to me.  Honestly, I was super surprised and wondering what the best way to taste-test and share out would be.  I decided to bring the goodies to work (high school) to share them with my newly diagnosed students and a few old-timers.  No, not any adults.  Just “old timers” as in now my  15+ year old students who have been gluten intolerant or have had their diagnosis for several years if not since they were babes.  I don’t have any pictures because I did not want to compromise the privacy of my students.  Instead, i have used the images from either my cell phone (of the box…and it’s blurry- SORRY!) or from the Udi’s website.  The reviews are from my students.

I don’t buy so much pre-packaged foods.  Not that there are not good choices in the gluten-free world any more but more because my budget does not allow for the expense.  However there are a few things that I do enjoy when money allows:

  1. Pasta (Jovial or Schar’s)
  2. Rudi’s tortillas (o.m.gosh good when torched a bit over an open flame…LOL),
  3. Glutino Yogurt Pretzels (also in my Udi’s box)
  4. and now FRESH Udi’s burger buns.  They were a hit!

Included in the sample box were the following:

  • Udi’s breads:  cinnamon-raisin, sandwich, hamburger buns and hot dog buns
  • Udi’s bagels:  Mighty Bagels and Everything Inside
  • Udi’s granola:  Blueberry Cashew & Cranberry Granola
  • Udi’s  sweets:  Brownie Bites & Snickerdoodles
  • Udi’s muffins:  Vanilla & Blueberry
  • Udi’s granola Bars:  Ancient Grain
  • Udi’s pizza crusts
  • Glutino:  Strawberry Toaster Pastry
  • Glutino:  Original Bagel Chips
  • Glutino:  yogurt-covered pretzels & regular pretzels

I gave items to the students to take home and try, eat for lunch (I have a gluten-free designated toaster in my classroom) or have at break.  Kids tended to just eat the items at their desk (unless it was sandwich/bun related).  I tasted several of the items myself (Mighty Bagel, Brownie Bites, Ancient Grain granola bars, toaster pastry, bagel chips and pretzels (both kinds, of course).  Yes, I took one for the team.  😀  Here’s our collective review of the items:  (NOTE:  all images (but the blurry one) belong to the company Udi’s or Glutino and are used with permission.)


  • Udi’s breads:  cinnamon-raisin, sandwich, hamburger buns and hot dog buns
    • REVIEW:  Students loved the FRESH quality (and I agree!) of the breads.  Maybe because we tend to get Udi’s breads here out of the freezer at the markets, this was a different experience.  The breads were soft and moist and much to the surprise of most – they didn’t need to be toasted!  Some felt the sandwich bread was just “meh” (I’m quoting here…lol).  But the hamburger and hot dog buns were big hits.  Once student even marched herself  down to the cafeteria to see if they would sell her a plain (no bun) burger with cheese.  (No luck for her there as all the burgers are already on buns in the cafeteria.)  I brought a hot dog bun and burger bun home for a family taste-test.  I didn’t think my kids would like it (they peel their buns off just to eat the cheese off the burgers or just the hot dog/brat).  However my girls LOVED the buns too.    GRADE:  A (if fresh); B- (if frozen)

  • Udi’s bagels:  Mighty Bagels and Everything Inside
    • REVIEW:  These were good.  (I liked my Mighty Bagel toasted and slathered with peanut butter.)  Students thought they were HUGE and more like reshaped bread than the bagels she used to eat (ahhhh…the newbie with only 6 months under her belt of gluten-free has no idea how she has been spared the dense gluten-free chews of years gone by….LOL0.  One student checked the calorie count on the side of the bag and freaked out.  She ate half a bagel (Everything Inside) and declared it delicious but that it has better flavor when toasted.  Another student (not gluten-free) overheard us talking about toasted bagels and informed us that you are not supposed to eat bagels toasted (ha!).  We offered taste tests.  He caved and agreed.  Better toasted.  OVERALL GRADE:  A- 

  • Udi’s granola:  Blueberry Cashew & Cranberry Granola
    • REVIEW:  Two students took these cereals home to gluten free family.  Both students said the granola was good but that they weren’t the granola-for-cereal type eaters.  However, their gluten free moms LOVED the cereals (one with hemp milk and the other just plain as a trail mix/snack).  These are definitely crunchy with some big bites, so I see why she chose to use it as a trail mix/dry snack.  Both moms like the fact that they could find whole grain goodness in a gluten free form with great flavor.  OVERALL GRADE:  A

  • Udi’s  sweets:  Brownie Bites & Snickerdoodles
    • REVIEW:  These treats were enjoyed during a break by several kids (gluten free and not).  All of the kids said they would not choose to eat another snickerdoodle.  They thought the cookies tasted odd and were a bit doughy. The Dark Chocolate Brownie Bites were a hit with some and another miss with others.  The semi-doughy and dense brownies were a hit with kids who like their brownies most and dense (and “barely cooked” were the words of one student).  Other students felt the brownies were far too undercooked and “pasty” for them.  They debated the grade a lot for this one.  Since they felt there were other treats out that they fit their “sweet tooth” better, this grade suffered.  OVERALL GRADE:  C+

  • Udi’s muffins:  Vanilla & Blueberry
    • REVIEW:  I think the kids (mine and the students) would have liked to have eaten just the tops off all the vanilla muffins.  The sweet topping just about sent them sailing.  The muffins were good – moist (moreso than the frozen variety we can get here) and delicious/flavorful.  High school kids said they wish the muffins would come as mini-muffins for easier packing/snacking at school.  I think I have to agree. The muffins were huge and we (my girls and I) didn’t finish ours.  GRADE:  B+

  • Udi’s granola Bars:  Ancient Grain
    • REVIEW:  Okay…. these are good.  I like semi-soft, slightly sweet granola bars.  The students liked these too but reminded me that they were “healthy”.  They are sweet though – 10grams of sugar per bar/serving.  Honestly, I could have eaten more than one.  I put two of these in my desk drawer for those days when I lose my mind and forget lunch or under plan.  Honestly, these might make the purchase on a rotation list for me.  I will stash a couple in the car for days when I’m out running around with the kids.  (Seems I always plan their meals but forget my own.)  GRADE:  A

  • Udi’s pizza crusts
    • REVIEW:  I used these to make cheese pizza for the kids one night.  They loved the crust (and hated my choice of cheese:  straight mozzarella).  I did brush the bottom of the crust with a bit of olive oil and put it on a preheated HOT HOT pan to make the bottom crunch up a bit (like a pizza stone would…. but alas, mine broke ages ago).  They are labeled “thin and crispy”.  They are thin.  But they will need your help to make them crispy.  Overall, they were decent, but not sure they would make our precious purchase list.  However, if our kids were gluten free and the rest of us were not?  It just might.  Since I am gluten free – our house is gluten free (minus the stash of kid crackers/one loaf of bread) for all things baked/cooking if from scratch.  Since I would end up making one pizza for the whole family, it would be a bit larger than these crusts are.  The crusts are perfect for 2-3 little people (with an adult helping….thanks, Dad, for cleaning up the errant cheese pizza slices that were eschewed).  GRADE:  B+

  • Glutino:  Strawberry Toaster Pastry
    • REVIEW:  Personally, it’s been way more than my years of gluten free living since I’ve eaten a toaster pastry.  Even then I think I ate a different brand of breakfast toaster thingy – but the ones I like were filled with egg/sausage and were also slightly sweet.  (How does that work?  Sweet sausage?  Ah, how little the pre-gluten free me really knew about the things in my food!)  A couple of students pocketed these toaster goodies for later – and did not toast them to eat them.  They said they wish the pastry had more filling as in “I wish it were EXPLODING with strawberry goodness…but it really wasn’t”.  Both the “ate them toasted” and “ate them raw” camps thought they were a bit chewy and wanted me to be sure to mention that one should definitely have a beverage on hand.  Another student said that she liked “feeling normal” in class when she pulled this out of her bag for a snack.  She said often kids ask her what she is eating when it “looks obviously different”.  Not a single question when cracking out the toaster pastry = inconspicuousness.  This is a golden attribute sometimes – but especially when you are simply eating because you are hungry.  And you’re a teenager (or me….LOL).  And you really are eating just to eat, not to engage is conversations about digestive ailments.  😀  GRADE:  B+

  • Glutino:  Original Bagel Chips
    • REVIEW:  “These things are ….. hard!  Well…not like ‘hard-hard’ but like “Wow.  Crunchy, dried toastette hard!”      And yes.  My student was right.  These little toasted crackers are crunchy and hard.  They reminded me a bit of seriously oversized croutons from the salads of my youth.  You know, the ones that could float on your pea soup for quite a while before becoming soggy?  Yes, these are those.  Just bigger.  Since I didn’t really bring a bunch of extra goodies to school to have the taste-test, the kids and I thought these might be nice with a tomato-basil bruchetta.  Personally, I’m going to try some for an appetizer for a party we are having soon with goat cheese and Thai sweet chili sauce, another topped with a cream cheese and salmon, etc.  You get the idea.  Nice little crudité bases.  They have other flavors – garlic parmesan and cinnamon-sugar.  The garlic-parmesan interests me the most.   The cinnamon-sugar one reminds me of some vague memory of eating crunchy toast-like things that were dry as a kid.  I cannot remember what they were…but I remember the dry crunch with the slightly sweet cinnamon-sugar flavor. (Anyone know what I’m talking about?)  KID GRADE:  D (Because they would just never imagine themselves cracking these out for snack time.)  ADULT GRADE:  B+ (Because of the potential there to build on!)

  • Glutino:  yogurt-covered pretzels & regular pretzels
  • REVIEW:  Look out.  These guys (the yogurt covered ones) are dangerous for your waistline.  I don’t know why – but I love them.  Too much, actually.  I think I ate a half a bag before I realized it.  I went out about bought two bags for students to try.  And they didn’t like them as much as I did.  I think I had a sugar-high overload and crashed after eating these…but that is what happens when you convince yourself that it is REALLY YOGURT and PRETZEL.  Ha!  Overall, these guys are a super sweet treat and they will make the list of possibly purchase for us.  Especially if I am on the road or packing a lunch.  That way I can pack a FEW in my lunchbox.  Honest to goodness, if I pack the bag, I *will* eat it.   😀   Students with a sweet tooth (self-professed) thought these were great but they also thought they were a bit too sweet.  To make up for it, everyone was munching on a combo bite:  one yogurt-covered pretzel + one regular pretzel = perfection.  I sent the rest of the pretzels in little baggies off with several kids for the day.  We mixed them half and half.  One student even added his raisin and peanut mix.  Another snack-on-the-run.  GRADE:  B+


One thing was clear, Udi’s and Glutino have truly heard the gluten free market demands:  soft breads, versatile treats, nutritious ingredients (those granola bars and cereals!) and good.  Simply good food.  May might be Celiac awareness month, but the truth is, those of us who live this life are educators about our life and gluten free living everyday.  Just this week a friend called telling me that she/her husband/son are going to “go gluten free for a week” to help alleviate his intestinal/digestive trouble.  (A week to clear up digestive/intestinal stuff???!!?  Don’t worry – she’s hip, she’s reading, she’s asking questions, and we are talking.)

Her first question was “Do you have any brand of Gluten Free Bread that you love?”  

Love?  Ummm…no.  Not really.  At least not one that you buy in a store.  I told her that she should most likely start by not just trying to replace their gluten-filled menus with gluten-free filled “same” because it (1) won’t be “the same” and (2) it will bust her budget.  And then it hit me… you know… the Udi’s bread we ate?  That was pretty good and if I were starting out on the gluten free diet again?  That’s a great place to start.  

THANK YOU Udi’s and Glutino for the sample package.  My students and I had fun eating “special food” with other students in the mix.  It is great fun to have something special to share with the kids who watch dozens of cookies, bagels, and other snacks be passed about on campus everyday.  The rest of the class began asking great questions about the diet and several more talked about parents, uncles/aunts, cousins, friends, etc who are gluten intolerant or have Celiac Disease.   Sharing in such a public forum certainly brought about a lot of dialogue and awareness.  

Thank you for sharing with us!  I am very grateful for the chance to share and gift your goodies to students/families who are starting out, in need of  help/advice/food, etc.  You (Udi’s and Glutino) have helped some families more than you know with your timely donations.

Happy Gluten Free Life, all – 



GF Flatbread and Cracker Recipe and a GIVE-AWAY!

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UntitledGluten free Feta & Dill crackers (with homemade hummus)Photo by Kate Chan

My girls have been asking for “pies” in their lunch boxes lately.  I couldn’t figure out what they wanted.  (Yes, I am the only one who packs their lunches…so yes, I’m … slow.  LOL!)  They assured me that they had eaten peanut butter and jelly pies with lunch.  I was convinced they got snacks at day care.

Turns out they were right.

I have been buying some of the thin, round sandwich thingies at the grocer every once in a blue moon (and especially when I didn’t have time to make bread for everyone).  They are not big bread eaters actually, so it’s been easy to maintain a gluten free house for the most part.  (Save for the ubiquitous box of Goldfish crackers.  I just can’t make enough gluten free mock goldfish crackers to keep up with their demand.  But as an FYI, the gluten free ones are preferred.)

Schools doesn’t break for summer vacation here until June 23.

And THAT seems very far away at the moment.  And thankfully so, I have a ton left to do at work.  But I can’t wait for some time with my girlies too.  I hope we have a warm (not hot) summer and they sun comes to visit.  (It goes missing for several MONTHS of the year here in the PNW.  If you ever hear me moaning about the lack of sunshine, really… I have reason.  I’m totally solar-powered.  This no-sun thing KILLS me.)

Coconut Oil from Tropical Traditions

Recently, I also applied for a freebie sample of coconut oil from Tropical Traditions.  I did not receive payment for any review, but was provided with a sample.  They also offered a “give away” of one of their jars of coconut oil.  I think I actually like this stuff!  It is more expensive than buying traditional oils  Since so many people have been talking about using coconut oil in lieu of butters, etc, I thought I would give it a try.  We’ve made some fabulously light waffles with it (and the added benefit of coconut smell while oiling the waffle pan was great!  It was alike an invasion of summer.)  If you would like to try it too, please follow these guidelines:

Congratulations to Stephanie C – Winner!


Win A Quart of Gold Label Coconut Oil from Tropical Traditions!

Gold Label Organic Virgin Coconut Oil



“Tropical Traditions is America’s source for coconut oil.  Our Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on our website:  What is Virgin Coconut Oil? Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit our website to check on current sales, to learn about the many uses of coconut oil, and to read about all the  advantages of buying coconut oil online.  Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.”


HOW TO ENTER:  For each ENTRY, post ONE comment below.  You may receive an “ENTRY” by doing any/all of the following.

Just remember to post a new comment for each – sorry, but it’s the easiest way to track entries!

  • COMMENT BELOW and tell me your fave idea or current use for coconut oil.
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GIVE AWAY ENDS Friday, June 23, 2012 at midnight.  What a way to kick off summer for me!
A winner will be chosen using RANDOM.ORG.  The winner will be contacted via email to obtain a mailing address for Tropical Traditions.  Tropical Traditions will be mailing/supplying the quart of coconut oil.  Good luck!
Now that you are jazzed to try coconut oil…. here’s a recipe you can start with.  (If you don’t have coconut oil on hand, you can use olive oil or butter.)
I’ve been making quick breads (like the lavash recipe) and others trying to get a speedy answer to lunch for me.  This one, Feta and Dill, is our current favorite.  I began making naan and other flatbread recipes several years ago.  Just as I perfected my recipe, our pizza stone broke.  Why does that matter?  Because all of the recipes that were the most successful had beautiful bread  that would puff up nicely on a pizza stone in the oven.  Without a stone, I rather went back to the drawing board.

GF feta and dill dough

Oh, the recipe still works beautifully, but I had to adapt it a little bit to adjust for the different baking/cooking techniques.  This dough can be flattened thinly used to make crackers (picture above) or formed into pita/naan/flatbread (into which I slide a thin sharp knife for sandwiches), etc.  Adjusting the baking times can be adjusted to add more flexibility (more moisture) or a light crisp airy crust (like the pita below).    I’ve even pan-fried them in a little olive oil with a generous sprinkling of sea-salt to make a nice crisp crust.
I love the fact that recipes are so versatile.  Makes for easier on-the-spot adjustment!
As I finish writing this post (which has taken forever this morning to get started!), I realize that we’ve now eaten the 8th or 9th batch with this recipe.  And today, I used my piece (thicker/pita-like) to have a turkey, avocado and sprout sandwich.  My Love used his for a pizza base and the girls ate the chips (above) with hummus.  Sweet deal.
You can also adjust the cheese (use parmesan or asadero or a gluten free bleu).  I suggest sticking to the dry/crumbly cheeses for this so you don’t have to mess with the liquid/dry ratio.

GF Feta & Dill dough - made into pitas

Gluten Free Feta and Dill Flatbread

Recipe makes 8-9 pita shapes or more if flattened thinly for flatbread/chips)
1/3 cup warm milk
1 teaspoon sugar or honey
2 teaspoons yeast
2 cups GF blend (rice, millet or sorghum based – or use GF Mama’s Almond Blend)
         (OR:  1 1/2 cup millet or sorghum or rice + 1/2 tapioca or potato starch)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup feta
1 1/2 Tablespoons dried dill
1/2 cup sour cream or Greek yogurt
1 Tablespoon coconut oil (or butter or olive oil)
1 egg
  1. Preheat your oven to 400F.
  2. Mix together your proofing ingredients:  warm milk, sugar and yeast.  Set aside.
  3. Into the bowl of your mixer, add your dry ingredients.  Mix.
  4. Add the wet ingredients.  Mix again.
  5. Add the proofing mixture (which should have puffed up by now).
  6. Mix together on medium for 2-3 minutes.  The mixture will still be wet and sticky but you should be able to scrap it into a large mass within the bowl.
  7. Line a cookie sheet with parchment paper or a silpat.  Grease your hands (I coated mine with the coconut oil).  Take the dough in small balls/chunks a tiny bit larger than a golf ball and press them flat onto the parchment paper.  Try to do this evenly.  (You will have uneven browning spots if you are not careful… or if you are me.  😀 )
  8. Bake – under a watchful eye as all ovens vary! – for 8 – 13 minutes.  (8 minutes for the thin cracker-bread and 10-13 minutes for the pita).
  9. Remove an allow to cool (if you can) before storing (if you have any left over).

I have successfully doubled this recipe – but I did NOT add another egg.  Rather I adjust the moisture by adding more sour cream or Greek yogurt.  (Just an FYI if you find that it disappears quickly in your house as well.)

Happy GF Eats, Everyone!
And good luck with your Give-Away Entries!

Gluten Free Sunflower & Millet Bread

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It’s picnic season around here. For some reason, the month of July means picnics as of late for us. Personally, I think it’s the heat multiplied by the lack of air conditioning at home, quadrupled by the fact that the hottest time of the day is at the dinner hour. Oh yea. Neither of us wants to be standing over the stove or the grill for dinner when it’s HOT-HOT-HOT. (Well, HOT for us, anyway. We *are* from snow-country, ya know. LOL)

The Chicklet and I set about to make some bread the other day when I realized I was missing some key ingredients (namely enough raw pepita seeds for the Pepita-Powered Bread recipe we love so.). So, we through together this tasty sunflower seed version instead. My Love came home and immediately declared its seeded quality to be delectable. After filling my sandwich bread with cucumbers, tomatoes and sprouts with a little lemon-tahini dressing, I had to agree. And I’m NOT a seed-raisiny-bread kind of gal.

Even the Chicklet declared this bread munchable as she chewed up a teeny piece – and really, she’s not a bread eater. (Probably just lucked out living in a non-bread eating household then, huh?)

I find myself not eating as much bread as the years going on. Maybe now that I have a great wrap recipe – quick, easy and versatile – I don’t *need* traditional bread. I think it must because after years one just acclimated and the rest of the eating rainbow becomes so much more satisfying. I’ve even grown accustomed to watching my Love eat the fresh bread rolls or sticks that are served at restaurants too. That is – I *WAS* accustomed to this UNTIL a restaurant in our area *finally* got a clue!

On Sunday, we brought the kidlet to brunch at a local chain that serves mostly fish, etc. I knew I could certainly eat the planked salmon and a few fresh salads with local strawberries or huckleberries. It was an easy decision for me, I really was craving a huge fresh salad with salmon. What I didn’t expect was having the waiter listen to my gluten-related questions (ask them even when you THINK you know the answer, people – things change!) so carefully and then smile. He completely KNEW what I was talking about! YES!

Not only did he reassure me that the hollandaise was gluten-free (Yes, he still checked with the Chef… he told me he checks EVERY time someone asks just in case the kitchen has made a substitute or something), but he also suggested that I get some fresh tomato slices under my salmon Benedict. Oh yea! YUM!

AND… THE ICING ON THE CAKE: Instead of bringing over a huge plate of coffee cake and sweet rolls (as this is what each table gets on brunch days), he brought over a HUGE plate of fresh fruit (three kinds of melons, grapes, strawberries and some apple slices) with some fresh whipped cream for us to share.

ROCK ON! Now someone PLEASE tell me: WHY can’t other restaurants clue in and offer someone something besides the ubiquitous bread basket? What about a simple cheese/apple platter instead? Is the cost involved in cheese really that much more than bread? Well… wait.. suppose that depends on the cheese, right? So wouldn’t that be doable? Or hey – just give me a plate of fresh fruit. I’ll be happy every time!

Whoa…. this post ran away from me. And here I was writing about our wonderful Sunflower-Millet Bread that we used for picnics and for French toast… OH! And it makes the most killer peanut butter toast too! The best part: it didn’t fall apart for any of the above either. Just slice it as you eat it and store it in an airtight container on the counter. It was last 5-7 days.

Ay Ay. Sorry for the loopy ride with the posts as of late. My mind is wandering and I am soaking in the baby giggles and chatter. I just know I don’t get to hear them for very long. I’m going to soak them in for as long as I can…. and *every* picnic this summer is served at our local kids-playground or kid-friendly climbing/walking spots. Oh, we love her so!

Gluten Free Sunflower & Millet Bread
Printable recipe can be found here.
Makes 1 – large loaf (I used a 1.5 pound loaf pan)

1/2 cup warm water
2 Tablespoons agave nectar
1 1/2 Tablespoons yeast
1 cup raw sunflower seeds
1 1/3 cup millet flour (or sorghum if you don’t have millet)
3/4 cup GF oat flour or quinoa flour
1/2 cup potato starch (NOT potato flour)
1/3 cup flax seeds (not ground/meal)
2 1/2 teaspoons xanthan gum
2 eggs
1 cup warm water (in addition to the 1/2 cup listed above)
2 Tablespoons brown sugar or 2 Tablespoons honey + 1 Tablespoon molasses
4 Tablespoons melted butter


  1. Heat 1/2 cup water for proofing yeast (not too hot!) then add 2 Tablespoons agave or honey and 1 1/2 Tablespoons of yeast. Set aside to proof for 8 – 10 minutes.
  2. In the bowl of your food processor, whirl the sunflower seeds until mostly ground/pulverized. There will still be a few chunky seeds pieces. (NOTE: If you don’t like seedy bread – like me – feel free to whirl longer until completely pulverized.)
  3. Pour sunflower mixture into the bowl of your mixer. Add millet flour, GF oat flour (or quinoa flour), potato starch, flax seeds and xanthan gum. Mix together.
  4. Mix together remaining water (1 cup), brown sugar (or honey/molasses), melted butter and two eggs. Add this to the bread mixture.
  5. Pour proofed yeast mixture over the top of all.
  6. Mix for 4 – 5 minutes on medium high. (Start slowly and once the mixture is well incorporated, then turn your mixer up to medium-high and start timing.)
  7. Spray a bread loaf pan with olive oil or line with parchment paper. Pour bread dough in to pan and even it out and smooth the top with a wet spatula.
  8. Set aside to rise for 35-45 minutes.
  9. Preheat oven to 350F.
  10. Bake for 40 -50 minutes UNTIL an internal temperature of 205F is reached.
  11. Cool in pan for 5 minutes. Loosen from the sides, if necessary, and cool for an addition 30 minutes on a cooling rack before slicing.
  12. Store in an airtight container on the counter for 5 – 7 days. Slice as you need to avoid drying out the bread.

Happy GF Picnic Sandwiches!
~Kate and her co-baker, The Chicklet

Picnic Time!