Amisa Gluten Free Seeded Bread Mix Review

Check out my last post if you wonder why I’m trying out a few gluten free products.

Off the bat I’ll say - there are no affiliate links and nothing in this post is sponsored. And you will quickly see, these are real reviews because not everything I have to say is rainbows and sunshine.

Here’s me assessing some of the new gluten free (GF) goodies which arrived on our latest Ocado shop. There are so many pre-made GF goodies available nowadays.

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I always read the instructions carefully when it comes to baking. It’s an exact science and let’s just say, I’m more of a creative type in the Kitchen. I’m not always great at colouring inside the lines! Some of my most delicious discoveries in the kitchen have been happy accidents.

When it comes to baking though, some of my worst concoctions have been from a missed ingredient or a misinterpretation of instructions! Barry could have used some of my past baked goods as effective weaponry.

I used my dough hook and my super-cute pink Stand Mixer. Thank you, Barry!

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Ingredients: looking mostly recognisable.

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Instructions: Not as easy as some. I prefer info-graphic pictures you see on packs nowadays. These instructions ‘looked’ old fashioned. But clear enough.

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Method: My mixer did the stirring for 2 minutes. I had better things to do.

I did the boiling water in the oven thing, presumably to keep the bread moist (a yucky, but necessary word). Here’s our loaf, ready for the oven.

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I panicked a little that 60 minutes on such a high temperature seemed madness. But Barry reassured me it would be okay. We did the deep cut in the top after 5 minutes and left the loaf to go get some puppy cuddles.

 One day, very soon, you too will need Botox Mama, because I will furrow your brow with my naughtiness.

One day, very soon, you too will need Botox Mama, because I will furrow your brow with my naughtiness.

Problem Number 1: The boiling water had almost run out about 45 minutes in. We quickly opened the oven and topped it up, hoping this wouldn’t impact our loaf. It would have helped to have known roughly how much water to put in. Or if it mattered if it ran out.

More shameless cuddles while the loaf finished.

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Here’s the end result. I was so proud! Our first gluten free, almost hand-made loaf ever and it rose and smelled good and looked bread like.

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We left it to cool completely, as GF breads do not tend to hold up well if sliced warm.

Result & Verdict:

Texture - like a cake. This is not bread as we know it people, it’s almost exactly like a cake - as you can see in the image above. Not going to be good for a sandwich. If you were desperate for something GF and grain based and there were no other options available (like in the 1900’s maybe), then perhaps you would accept it.

Taste: Sadly, we didn’t like it. It tasted really bitter and not in a good way. It wasn’t sourdough like either. It was a bit nutty, but the over-riding flavour was one of bitterness. Maybe the rice flour gives that flavour? Butter helped, but only marginally.

Port & Cheese helped more. But not enough to warrant making this bread again!

Clean-Up: The mixing bowl of the Stand Mixer, the Dough Hook, the Bread Tin, the Oven-proof Dish which had the water in it. Oh, and because it created so much steam in the Oven, I also had to clean that, as it loosened quite a bit of grease - even in a recently cleaned Oven. Quite a bit of clean-up!

Not one for us, sorry Amisa. It was too much like cake and didn’t pass the taste test.

Our next review will be on John McCambridge’s Gluten Free Bread Tin Bakery. I wish the tin inside the pack had been pink! Sulk.

The John McCambridge bread seems to be mostly oat based, so fingers crossed.

I’ll post our review next week after Barry and I have thoroughly taste tested it and decided:

  • Is it a bread?

  • Is it a cake?

  • It is sandwich worthy?

These questions and more to be answered in a post coming up . . . very soon.

*Not a sponsored post. No affiliate links*