I must admit, any product that has the word “brilliant” in its title immediately arouses my suspicion. Who thinks it is brilliant? How would they know? Isn’t it a bit conceited to call your own product “brilliant”?
I was fortunate enough to be sent a sample of each to try out (full disclosure – blogger gets free sample, gives up job to blog full time and live off the land…) but I promise to be impartial.
Looking at the ingredients list, I couldn’t see anything suspicious – there were no magical ingredients that I have never heard of, just the usual gluten-free flour suspects.
The batter makes up very easily, you just add egg, milk and oil (I used hazlenut milk, as I’m cutting out milk for a bit, but would normally use Lactofree whole milk for baking), and you actually end up with a batter that has a bit of texture to it. It wouldn’t quite form rolls though.
I think my loaf tin may have been too big – you are supposed to use a 1 pound tin (who knows what size mine was), but the mixture didn’t rise amazingly. I would say it rose somewhat. HOWEVER, it is a known fact in our household that our oven isn’t very effective at distributing heat (despite being a fan oven), so that may have had something to do with it.
After I scoffingly noted how little it had risen (“take that, ‘brilliant’ mix!”), I ended up scoffing half the loaf in a morning (perfect with Nutella). Sigh. Freshly baked bread is my weakness, so I really wish I could tell you how well it lasted, but… *burp*
- Yummy – especially fresh from the oven
- Very easy – good to have a few packs in the kitchen cupboard for tastemergencies
- Didn’t rise very well (better than some GF breads though!)
- Weird colour?