The "dough" mixed up well, even though I didn't use an electric mixer like the directions said to. I just used my whisk, another PC favorite of mine. If you want to get one, my friend Rachael will give you 10% off here. Make sure you send her an email at firstname.lastname@example.org afterward so she can edit the price before she submits it so you'll be charged the lower price. It whipped up quickly and without too much arm fatigue. It calls for:
- oil or butter
- "milk" or water
- sugar and
When it came to baking, didn't dare try to shape them into rolls because like a lot of GF mixes, you just can't form the runny dough effectively. I suppose I could have made sliders and baked a mound in my Pampered Chef muffin pan, but I didn't have that kind of time. I had to put this into TWO of my over-sized Pampered chef stoneware loaf pans, as when I put all the dough into one it was almost overflowing. I let this rise for about an hour on my stove top. It baked in the recommend time, 45 minutes and it was a nice golden brown. It was as moist as any other GF bread I've tried, but as is the problem with most GF bread, it was crumbly. The moistness offset this a bit, but it still falls apart. *sigh*
I put the second loaf in a zipper bag overnight and fully expected it to dry out by the next day. It didn't. My girls and I enjoyed chicken sandwiches today for lunch with the bread, which was still moist. Because of this, I'd certainly buy this again.