Product Review: Mixes from the Heartland Hawai'ian Bread

I’ll be honest, when I received this mix as a hostess gift, I was more than a little skeptical. I am not a fan of tropical flavors or sweet pastries and somehow, knowing that this mix was from Harry and David did little to bolster my confidence -- but I was so wrong. We baked up the mix within a day or so (to be able to provide honest feedback to the gift-giver, of course) and were pleasantly surprised. The mix comes together in minutes and is one of the least labor intensive bread recipes I have ever encountered. Even better, the bread only improves after sitting (wrapped) overnight, giving the flavors some time to get to know each other a little better -- if it even lasts that long! I would absolutely find it and make it again!

Easily dairy free, the recipe itself is super easy - simply substitute EarthBalance for real butter!

Directions
Preheat oven to 325 degrees. In large bowl, cream 1 cup softened butter and 4 eggs. Add dry mix. Blend well. Grease 1-2 lb loaf pan. Bake at 325 degrees for 1 hour and 15 minutes. DO NOT UNDERBAKE. ** May add 1/4 cup milk, if dough seems too dry.

Ingredients
Brown and white rice flour (organic), cornstarch (NON GMO), tapioca starch, xanthan gum, sugar, non aluminum baking powder, coconut, freeze dried papaya and pineapple, vanilla powder (cornstarch-NON GMO and vanilla beans)

Taste
With just the right amount of sweetness and fruit, this bread must be cornbread’s delicious distant cousin.

Texture
A little bit on the crumbly side, the texture compares well to cornbread - moist without being mushy, and not so dry as to crumble into bits with every bite.

Storage
The ready-to-use packets are just the right size to have on hand for brunch or a sweet snack!

Availability
In select Harry and David locations and available online.

Overall Score (4.0)
A delicious for breakfast, brunch or any time, the bread is ready in minutes and thoroughly enjoyed by foodies, gluten-free or otherwise!

GFCF Weekly Roundup: Raisin Bread

Because sometimes all you want in the morning is a slice of moist and delicious cinnamon raisin bread, this recipe is an allergy friendly crowd pleaser!

GFCF Raisin Bread
Ingredients
2 large eggs
1 large egg white
2 Tablespoons water
2/3 cup sugar
1/4 cup canola oil
1 Tablespoon orange zest
1 cup Tofutti sour cream substitute
2 cups gluten free flour (like Jules)
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/4 cups raisins

Directions
Preheat oven to 325 degrees F and grease a loaf pan.

In a large bowl, beat eggs, egg whites, water, sugar, oil and orange zest until blended. Stir in sour cream. In a separate bowl, mix together flour, baking powder and baking soda. Add egg mixture to dry ingredients and beat until blended. Stir in raisins. Spread batter into loaf pan and bake for 1-1/4 hours or until the sides come away from the pan and an inserted toothpick comes out clean. Let cool in pan on a rack for 15 minutes.