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"The BEST gluten free flour and mixes I have tried yet. You can't really even tell you're eating something that's gluten free! Great product, ships in a timely manner. HIGHLY recommend!"
—Living Social Customer



"I LOVE all your products! Your flour is so wonderful- I cannot thank you enough for it."
—Sheryl



"I made a batch of cookies using the Cookie Mix. They are the most awesomely tasting cookies I ever ate! The only problem is that if I don't have someone hide them from me, I will be eating all of them!!!"
—Esther




Certified Gluten Free



Bread Machine Instructions

Bring all wet ingredients to room temperature. Whisk the eggs**. Then add all other wet ingredients to the eggs and stir. Add this mixture to the bread machine.

Add the bread mix packet on top of the liquids. Make a well in the center and add the yeast packet. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb. loaf setting).

Once the ingredients have mixed, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick as it is mixing in this recipe, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still very thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated.

When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings (flax seeds, sesame seeds, sea salt) on top of the loaf. Close the lid and bake.

Test the temperature of the interior of the loaf before removing from the pan - it should have reached approximately 205°-210°F. If it hasn't yet reached that temperature, either add time to your bread machine as another bake cycle, or simply put the pan into a regular oven at 350°F (static), testing the temperature again at five minute intervals. When finished baking, allow the bread to cool for 10 minutes, then remove from pan to cool completely before slicing or storing.

** Egg Free Option: 2 Tbs. of flax seed meal steeped in 6 Tbs. of hot water for 10 minutes. After 10 minutes, continue mixing and baking instructions.