****** - Verified Buyer
4.5
This is a pleasant substitute. No gluten means it doesn't have the same chew as wheat-based bread and even though it uses yeast it doesn't have that rich bread taste, but it's still satisfying and makes a good sandwich. Very easy to make, too.I had to experiment quite a bit. I found that 1-1/2 cups of water to bloom the yeast plus a tbsp of sugar to feed the yeast, then 1/4 cup of heavy cream added in addition to the oil and mix was the perfect combo to get it to rise and be tender. Then bake for 35 mins to get rid of the extra moisture. Maybe it depends on sea level and weather, but you can get it to work. It’s worth the effort.Let me start by saying I *love* having bread that I can eat that is: 1) low-carb and 2) doesn't trigger my wheat allergy like all other low-carb bread products do.Taste: It's a little on the bland side, so don't expect it to taste EXACTLY like regular high-carb bread - but it's very, very close.Texture: This is where this bread really wins. Other low-carb breads I've tried always seem to have the texture of a sponge - you bite in and almost feel like your teeth are bouncing right back out of the bread. The texture is almost a little *too* fluffy for bread - so it reminds me more of an angel food cake texture. It's not a deal-breaker, just a little different. But it's far superior to feeling like you're biting into a sponge.Crumb/Stability: Again, another win in this category - this bread holds together. Some low-carb breads made with other ingredients (almond or coconut flour) tend to crumble and not hold up well enough - they're more of a quick-bread texture than an actual sandwich bread texture. This bread will actually work for a sandwich or toast without falling apart.Tastes really good toasted, too!However... now to the other issue I've found. And it's not pleasant.(This may just be a "me" problem, maybe others aren't having it - but I've pinned it down to this bread as the cause, unfortunately.)After reading the ingredients, I'm assuming the problem I'm having is coming from the psyllium or the tapioca starch - hard to say which one, but to say this gives me a raging case of "bubble guts" is an understatement. (Sorry, it's gross, but there's really no better way to describe what's going on.) My stomach makes noises I've never heard before when I eat this bread, followed by the inevitable cramping, gas and several trips to the bathroom.I'm not sure which ingredient is the culprit here, but since the symptoms seem to me to be related to the increased fiber intake, I'd think it's probably the psyllium husk. I'm not sure it will stop me from eating it, because it's just that good - but I will eat it with caution and in very limited quantities. Like 1 slice a week.Normally don't leave reviews but after making my loaf, I just had to:1. Unlike mug bread, it's not eggy and the texture is white bread to cake like. Great sponge feel and bite on this bread.2. I've so far had this with peanut butter (excellent), as a grilled cheese sandwich (would not flatten or smoosh in the same way standard bread does but did toast ok), and with a smashing tuna and egg salad. Won't be repeating the grilled cheese but yes to the other two.3. Why? This bread has mega fiber, like I decided that at 45 cals per slice I could maybe pig out a little but I struggled to finish my 3rd piece of bread. The fact that it's got 13g of fiber is no joke. When I had it the next time, I just went with one slice and the tuna salad, filled me up nicely.4. This bread is nostalgic and best for people who don't like their food to lie to them. I'm not a zucchini zoodle person, if I want noodles then I want actual noodles. If you're missing that feel of a white bread sandwich then this is the bread for you.5. Yes, it's pricey but it will fill you up.6. How it keeps. I haven't tried freezing the left over bread, and it's taking me a week to finish this. I didn't preslice it and after wrapping the bread in parchment paper then foil, the side that was sliced from was a little harder (this happens with regular bread too and I don't like it). Instead the next time I sliced it, I put the sliced side face down and wrapped it completely in the parchment and foil.7. If you make this, plan on eating it everyday till you finish it to get the best quality.8. The next day my mouth was super dry, more so than normal.I had this vision of having a half sandwich and soup, but honestly it's so filling that's not gonna happen. I'm pretty glad I found this as I can't contemplate another thing of mug bread (too eggy at times). I'm quite happy sticking to keto with my usual meat+veg or cheese+veg format but once in a while, it feels nice to get that mouth feel of eating bread.It had a good flavor, but didn't really brown up on top. It was a little dense, but did not have that gluten free gumminess that so many mixes have. Going to try it in the bread pudding recipe. Price is a little high to be using very often.I have been using this product in both my oven and bread machine, and it's a fantastic bread mix!! In the oven it rises a bit more than in the machine because I let the dough rise in the microwave with a glass of hot water (the mic is off, of course) changed every 15 or 20 minutes.At first, the bread was really dry, so I have been tinkering with the recipe until I came up with what is, for me, a first-rate loaf of bread. They tell you on the package that you only have to add warm water and yeast but I am now adding 2 room temperature slightly beaten eggs. I also add 3 tablespoons of oil and one tablespoon of sugar to the warm water. I am adding 2 eggs because I also add 2 tbs. of ground psyllium husk powder for even more fiber. But you don't taste it at all and it just helps a tad more with my digestion.If I could buy stock in this company I would!Directions easy to followBread is good, good ingredients, flavor. The only thing it causes gas and bloating. Maybe for some people can be ok, but I am usually sensitive to beans (all legumes like chickpeas, beans, lentil). And now for this bread. So, maybe this information will be useful for someone like me.
