As an allergy Mom, people assume I bake and cook everything. Not true. I’ve only recently starting baking yeast breads. Mostly for myself, as our allergic kid prefers a store-type bread (Ener-G). I was given the Manini’s Miracolo Pane Peasant Bread mix by a friend of mine, and I was really excited to try it. It is not only gluten-free, but has good grains that I love. From the Manini’s site:
Flour blend (organic millet, tapioca, teff, organic sorghum, organic amaranth), Hi-maize® resistant starch, organic cane sugar, GF xanthan gum, organic Atlantic sea salt, and ascorbic acid (Vitamin C). All ingredients are gluten free and no bioengineering has been used to produce this product.
Each eco-friendly packed bag will make three loaves of bread. I tested three different ways of making the bread.
1. Apple sauce as egg replacer.
2. Ener-G Egg Replacer. (remember, this contains potato starch)
3. (2) Large Eggs*
*I can eat eggs in baked goods.
I really wanted to experience all iterations of this bread since I’m new to baking with yeast. I now understand, thanks to Colette Martin, the importance of the temperature of each item, from eggs, to milk replacement, must be as exact, as is the process of proofing of the bread and yeast itself.
Obviously, the best result came from the eggs I added to the bread, but the second best result occurred in the Ener-G Egg replacer bread, however, I added a bit more oil and less liquid to that one (I like a brown crusty bread) – pictured here – in order to get the color right. You can compare the two breads below; the one with no color was made with applesauce. The one with the color was made with Ener-G and rose much better. The taste in both was excellent, and I enjoyed the bread for a week, keeping it refrigerated.
From Maninis:
Miracolo Pane™ Classic Peasant Bread is lightly textured and high in fiber. Crusty on the outside and soft and tender on the inside, it is very popular with children. Made with resistant starch and ancient grains, this peasant bread contains 3 grams of fiber per slice and, according to the FDA, is a Good Source of Fiber.
Maninis’ Classic Peasant Bread Mix gives the house a fresh baked bread smell like wheat bread, and is more delicious actually than most pre-made breads on the market today that don’t contain eggs, wheat or dairy. With 3G of fiber per serving, the only downside, if it can be a downside, is making time in my busy life to make it, but it’s well worth it.
Maninis line includes:
Pasta Mix “Trovato”
Rustic Multi-Grain Bread Mix “Papa’s Pane”
Multi-Purpose Flour Mix “Multiuso”
Classic Peasant Bread Mix “Miracolo Pane”
Country Oat Bread Mix “Avena Pane”
**I have no financial interest in the company and Maninis did not supply me with the sample that I used for this review**
Thanks for sharing the egg replacement results! I live in Seattle and Maninis was graciously baking their bread and selling it at local farmers markets here in the city. It was soooo good! I have the bread flour in my pantry and just haven’t had the time to give it a try but now I will! Sadly, they stopped selling at farmers markets just a few weeks ago and are now selling dinner rolls at local Whole Foods. FYI EnerG is baking and packaging their bread in their special packaging – http://www.ener-g.com/gluten-free/breads/sliced-breads.html It isn’t as yummy as the fresh bread but love the ingredients. So maybe you can order that since you are already an EnerG products user and maybe your local stores would start ordering it if they had a little nudge??? Wish I had the ability to take over their farmer’s market effort – miss that yummy bread – so time to start greasing up the bread pans!
Thank YOU for the information about Maninis and Ener-G. Fresh bread is the BEST isn’t it?
[...] I made the mix with two eggs as it suggests, as well as rice milk. I made it a few nights later with only 1 egg and one additional tabelspoon oil as an egg substitution. They both came out well and no one missed the second egg at all. As I’ve written about previously, omitting eggs entirely, which one can do, would result in a light colored crust. [...]
Do try the pasta mix! After nearly 30 years without pierogi, I have been able to make it — and in fact, it works better than the wheat flour I used to make. It will work in a pasta maker, too.
Excellent suggestion, thank you! I mass pierogis!