When they say "moist and dense" is it wetter than regular store bought sandwich bread like Arnold?
445856
Yes, it takes longer to toast. I always used Udi's before. But these do make bigger slices and it was really delicious. Go ahead and try it. I don't think you'll be disappointed.
445857
When you first make it, this bread is truly amazing. After a day in the refrigerator its not as moist as normal bread but is still my favorite mix.
445858
I have never tried the Arnold. The bread tastes and feels like gluten bread. It toast nicely and will hold together for french toast. I suggest you make two loaves from the box, rather than the one big one. The smaller (4.5x8') loaves rise better and bake better. Watch the tops, as they can over brown and once cool, slice before you place back into loaf shape and put what you will not use quickly in the freezer. It does dry out so consider double wrap.
445859
Not wetter but it is much better than most ready made GF bread bought at the store and less expensive. I make mine in a bread machine. don't dnow if regular baking it is better.
694092
What I usually have bought is from "Bob's Mills", and he advertises that all his stuff is organic. Sometimes I make sour dough bread, but it is labor intensive for just one loaf. That is what the recipe called for, so I used it. Bread was good. Haven't used it for anything else.
970621
I have my own recipe and it always turns out in any bread machine, it's always moist, light crust like we want and high....I purchased this machine and was very disappointed in the load of bread....the crust was deep and dark brown when on light setting... then read was too course and heavy an dry...I wouldn't be certain that your gluten free would turn out as this machine doesn't knead the dough very long an I really think that was the main problem...
526327
I'm not sure what you mean but if you're talking about pulp in the trash bucket it is moist but not what I would consider soggy. I hope I answered your question.
1579829
Not really as its crunchy and works well in my salt grinder. I'm not sure what they mean by 'wet' as it may have moisture.
917511
No, it's a thickener not used to add moisture. Try adding some cream style corn to the cornbread batter.
1779480
I think it is 100%. I made bread and I will mix it with some white flour. It is very dense.
1047826
I'm not sure what you mean by this question. It makes you sweat a little, especially if you have it right on your skin, so then you could say it's moist, for sure. It stays pretty warm for many, many hours (and having it directly on your skin can be too warm).
915084
It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in... » Read More It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. « Show Less
1503273
It's solid. I live in a relatively dry climate so moisture hasn't been a problem. I am not sure how it is in a more moisture driven climate but I can tell you I have never appreciated a shelf liner so much. This stuff is great!
166068
Dry but I haven't noticed any difference between the two settings. It also says don't do soft cheese but I do shredded mozerella all the time.
1710188
A wet bread dough is more difficult to handle than traditional bread dough that you knead until smooth. But it is the high water to flour ratio in rustic breads that forms the European style crust. Most recipes that I use suggest refrigerating the dough overnight. While it is still cold, turn out on a floured board. Sprinkle flour on top of the mound of dough and lightly incorporate flour around the sides, just until you can form into the desired shape. No kneading, as you want the center to remain a wet, shaggy dough. This is what works for me and I bake this type bread every week.
775396
I think it does a good job of helping to keep bread moist. My breads have been staying fresh (bear in mind that bread goes bad very slowly in winter). It is a bit small for anything other than 2 loaves of bread.
1577511
Do you put things in the wet to dry order? Were all your ingredients fresh? I've used in bread machine, with home ground flours and regular bread recipes hand mixed , kneaded and never had an issue.
176210
It's the same thing you see marketed in the local stores as bread machine yeast. That's the main thing I use it for and I first bought here on Amazon when I could only find it locally in the little envelopes. I do like it better. I think it gives a more consistent rise and it's way more economical.
1360840
My purchase was made in New Zealand.. The fabric is very sturdy and does not shed, splinter or flake.. I used one bag for almost three months in my toaster. I would occasionally wash with luke-warm water-- let air dry-- Pop my two pieces of bread and any cheese- into the toaster and comes a really nice melted cheese sandwich- No pans- No melted butter-- just warm gooey, taste sensation-- I believe it is a whole lot better than micro-wave action--Bread really tastes so much better!-- I hope this works for you-- I have also put in thin slices of ham and also had good luck with Canadian Bacon--- You know I am hungry -- the toaster is right there on the Kitchen counter--YUM My purchase was made in New Zealand.. The fabric is very sturdy and does not shed, splinter or flake.. I used one bag for almost three months in my toaster. I would occasionally wash with luke-warm water-- let air dry-- Pop my two pieces of bread and any cheese- into the toaster and comes a really nice melted cheese sandwich- No pans- No melted butter-- just warm gooey, taste sensation-- I believe it is a whole lot better than micro-wave action--Bread really tastes so much better!-- I hope this works for you-- I have also put in thin slices of ham and also had good luck with Canadian... » Read More My purchase was made in New Zealand.. The fabric is very sturdy and does not shed, splinter or flake.. I used one bag for almost three months in my toaster. I would occasionally wash with luke-warm water-- let air dry-- Pop my two pieces of bread and any cheese- into the toaster and comes a really nice melted cheese sandwich- No pans- No melted butter-- just warm gooey, taste sensation-- I believe it is a whole lot better than micro-wave action--Bread really tastes so much better!-- I hope this works for you-- I have also put in thin slices of ham and also had good luck with Canadian Bacon--- You know I am hungry -- the toaster is right there on the Kitchen counter--YUM « Show Less
281094
Sorry, I'm not sure . . . I use it in the bread machine . . . and the recipes call for it in dry form.