Let’s kick this off by saying that this recipe made my house smell so incredible! Freshly baked bread is amazeballs! I wasn’t sure what to have for dinner and then I got that brinner (breakfast for dinner) craving. I also had a bag of Bob’s Red Mill Gluten Free Bread Mix in my pantry. I will tell you this too, I am always looking for a reason to put my apron on and get busy in the kitchen. So my Tuesday afternoon was spent working on a loaf of cinnamon, raisin, and ground flaxseed bread that I created with Bob’s Red Mill bread mix. This bread was simple to make and actually fun. I made the bread with the intention of using it for French Toast. I always enjoy making my own bread for French Toast. It is a rewarding feeling making an entire meal from scratch. I think the use of Chef Shamy’s amazing butter really helped make this bread extra special.
Bobs’ Red Mill Bread Mix review
This bread mix is versatile. The first time I used theÂ Bob’s Red Mill Gluten-Free Bread MixÂ to make a blackberry lemon loaf of bread. Having a KitchenAid Stand Mixer really comes in handy to make recipes like this. I was so extremely satisfied with this bread mix so I had to give it a whirl again. This time around I used Chef Shamy’s Honey Butter – Cinnamon and Brown Sugar. What a genius idea to pair the mix with the butter. That butter is my jam! I have fallen in love with every Chef Shamy flavor.
I allowed my bread to rise for an hour and then it went into the 350-degree oven for 45 minutes. I set the bread to the minimum amount of baking time and I am so pleased that I did because at the 45-minute mark it was baked to perfection! I could not resist cutting a slice off and buttering it up with Chef Shamy! Oh my gosh, I was in heaven eating that warm bread. I really need to bake bread more often because that straight-out-of-the-oven stuff is pure bliss. A warm, cozy feeling sweeps over me! ThisÂ Bob’s Red Mill Gluten-Free Bread Mix is so perfect for me.
Right around dinner time, I prepared a custard batter for the bread to be dipped in. The batter was dairy-free and paleo. I simply took two eggs, 1 can of full-fat coconut milk, 1 tablespoon of tapioca starch, and my Spice Miser spice packet and whisked and warmed it up on the stove until it thickened.
Making French Toast with Bob’s Red Mill Bread Mix
To make the French Toast I cooled the custard down and dipped the sliced bread into the custard and allowed it to soak for about half a minute. I then placed the dipped bread onto a warmed up skillet (with coconut oil spray) and cooked it for a few minutes on each side. I then plated it and topped it with some pure maple syrup and I tossed on a few extra raisins as well. Oh boy… YUMMO!
Have you ever made French Toast from scratch? What are your tips and tricks? Leave me a comment and let me know. I hope this post inspires you to give Bob’s Red Mill bread mix a whirl and take it from ordinary to extraordinary!
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