I like to cook but have never really had the time to get into baking.
My new goal is to make bread (rolls and pizza crust too) hoping it will be better than already made bread.
Does anyone have any suggestions/pointers on bread mixes?
Also which is easier for someone who hasn’t made bread before: Bread Machine VS Oven? I would invest in a bread machine if it is easier or tends to turn out better.

Also how quickly should the bread be eaten? My husband can eat gluten so he keeps his bread on a different counter so this would be just for me. Does it last a week or less? Should I refrigerator or freeze it? Dumb question but how long does bread stay good in the freezer (weeks or months)?

Sorry so many questions.
I would appreciate any kind of pointers or suggestions.
Thank you!!!!

It was hard for me to find a recipe that I liked. I tried all types of flours. I finally found one I liked. It had white rice flour, brown, rice flour , potato starch and tapicoa flour + some ground flax seed. I also use butter instead of oil and 1/4 cup sugar for 1.5 lb loaf. I dont have the receipe now but could give it to you later. I used to bake bread a lot before going gluten-free. For me gluten-free bread is not as much fun, so I use a bread maker. I dont eat bread that often, so I freeze mine after slicing the day after I make it. I use one slice at a time. If you refrigerate I would probubly last a week.

Hi,

I really like Gluten Free Pantry French Bread--it comes as a mix, which I bake in the regular oven. It has a recipe on the package for use in a breadmaker, but I'm happy with the way mine comes out.

I'm the only one in the house who eats the gluten-free bread, so when I bake a loaf I let it cool, slice and freeze in zip lock bags (4 slices to a bag). I take it out as needed--I normally just use it for toast.

These breads don't last a long time at room temperature--a day or two is fine, though. Much longer than that, I'd really suggest freezing it.

I get around 20 slices from a loaf of bread, and about 4 dinner size rolls (my bread pan is slightly smaller than standard, so I use the excess dough for the rolls. I do those along side the bread in a pie plate.

Thanks for the replies.
I think I will try a mix first and work my way to trying recipes. Thanks for the pointer on using any extra dough for rolls. I really miss dinner rolls, so that would be a treat.

Thanks again.