Baking Tips for Gluten and Allergen Free Bread - Breads from Anna

Baking Tips

Baking gluten-free and allergen-free is easier than you think! These tips will help your next baking project go off without a hitch. Need an expert? Call us toll free at 877.354.3886 Monday through Friday, 8am – 5pm, or email us your question at info@breadsfromanna.com.

Using Your Leftover Bread

Your leftover bread does not have to go to waste. Any of our traditional sandwich breads can be made into delicious croutons to add some crunch to your salad, or into bread crumbs for your favorite recipes. Season them as you would like, or use our Classic Herb Bread for an option that is already packed with flavor.  To make...

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Verifying Your Oven’s True Temperature

If you are having difficulty with gummy centers or under-baked bread, I would suggest that you get an oven thermometer to test the actual baking temperature of your oven. For example, I recently traveled for a trade show and the oven I used, a fairly new one, was off by 30 degrees when I tested it with a thermometer. Thus,...

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Success with Yeast Rising Breads

If you are baking one of our mixes that requires yeast, here are some tips to help you bake successfully: When preparing the yeast mixture, make sure the temperature of the water is between 105-115 (if the water is too hot it will kill the yeast, not warm enough will prevent it from activating). After approximately 10 minutes, the yeast...

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Baked Product Storage

Baked out products using Breads from Anna® mixes (excluding gluten-free pie crust mix) will stay fresh for three to four days sitting on the counter. To store for longer periods after baking, put sliced bread or whole muffins into a plastic freezer bag or airtight container and keep in the freezer for up to three months. For sliced breads and pancakes, slip pieces...

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Mix Storage

Always store Breads from Anna® gluten-free mix in a cool, dry location if it will be a while before you use it (mix has a two-year shelf life). Do not store in the refrigerator or freezer; a cupboard away from the heat of an oven is best.

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Preferred Oils

We recommend using one of the following when oil is called for: light olive oil, avocado oil, grape seed oil or safflower oil. We do NOT recommend extra virgin olive oil for baking with our mixes as it is too fragile. If oil is not good or has gone rancid, your bread will not rise properly and will be gummy...

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Recommended Baking Pans

Metal is the best conductor of heat. Therefore, our preferred baking pans are metal, enamel-coated cast iron or Pampered Chef® stone pans. We absolutely do not recommend aluminum pans as they are poor conductors of heat (the bread burns on the outside and is gummy/not done on the inside).

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Bulk--Maple Pancake & Muffin Mix

Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients. Yield:  approximately 16 pancakes or 24 muffins Maple Pancakes INGREDIENTS: 14 ounces Maple Pancake & Muffin Mix from Anna (3 cups) 2 jumbo eggs 1 ¾ to 2 ½...

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Bulk--Cranberry Pancake & Muffin Mix

Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients. Yield:  approximately 16 pancakes or 24 muffins Cranberry Pancakes INGREDIENTS: 14 ounces Cranberry Pancake & Muffin Mix from Anna (3 cups) 2 jumbo eggs 1 ¾ to 2 ½...

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Bulk--Black Bean Brownie Mix

Note: We recommend a scale to measure out your flour (most accurate). If measuring without a scale, use stackable measuring cups, do not use a liquid measuring cup for dry ingredients. Yield:  (1) 9 x 13 in. pan INGREDIENTS: 14 ounces Black Bean Brownie Mix from Anna (3 cups) 1 15oz. can of black beans, well rinsed and drained ¼...

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