If you're on a gluten-free diet, whether from celiac disease or not, you already know either just how tasteless gluten-free bread can be, or how crumbly it is (or both).
Not anymore! This makes bread that not only tastes great (really!), but the bread doesn't crumble. We've only just begun using it in the past couple of weeks, but I feel comfortable enough to write a review already - it's great stuff!
In addition to gluten-free bread in the past couple of weeks, my wife's made me french toast (haven't had that in YEARS!), used this flour to coat some chicken, and to make a couple of other things. Just use it in place of "regular" (wheat-based) flour and I suspect it will turn out just great no matter what the food is. You'll notice a somewhat different flavor than you were used to with wheat-based flour, but it's definitely good - and far better than store-bought gluten-free bread.
We happen to have a Zojirshi bread maker (an old model BBCC V20), and this works just fine in that machine. Yes, the loaves are heavier than "conventional bread" of course, but not any more so than if you were eating 100% whole wheat bread, just without the gluten, and they hold together far better than homemade whole wheat bread.
For the first time in about 25 years, I'm enjoying eating sandwiches again (not that I haven't had some over those years, they just didn't compare to Montina flour-based bread).Get more detail about Montina Gluten Free All Purpose Baking Flour Blend, 24-Ounce Bags (Pack of 4).
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