The Bread & Pizza Blend has a high ratio of complete protein grains to guar gum, with just a touch of starches to achieve the strrreeetttccchhh that makes bread “bready.” It’s customized specifically for hearty, yeast-risen breads, but also functions as the perfect blend for everyday white sandwich bread, pizzas, and the more delicate molded breads like my three-braid challah.
I think it’s fair to say that one of the biggest problems in the gluten-free world is the dearth of good breads. Since bread is considered the source of all nourishment, I worked for years to come up with a blend that wasn’t just a bag of starches. When it comes to gluten-free bread, the very best loaves have one thing in common: They are bubbling with complete-protein grains. Gluten-free breads that boast a laundry list of starches are, across the board, extremely dense and either turn to dust in your mouth or, as is the case with most gluten-free pizzas, taste and look raw in the middle. Sadly, most store-bought breads are flavorless. In the Bread & Pizza Blend, you’ll notice that the ratio of complete grains to starches is almost the exact same. It is this delicate balance that gives breads made with this blend the elasticity needed for good volume and even better flavor.