What Flavor is the Easy Peasy Flour Mix?

  • The flavor is essentially that of our Classy Slice or Wild Buns: delicious bready taste that’s mild and versatile.

How are the ingredients in Easy Peasy Flour Mix different compared to your breads?

  • The ingredients are exactly the same as in our Classy Slice with two exceptions: there is no Pea Protein and there is no Cumin. We made these changes to make the Bread Mix more versatile.

Can I use a Bread Machine?

  • Yes, you can! We have not tested baking a bread machine personally, but several customers reported perfect results – using the Gluten Free setting on their bread machines.

What’s the nutritional info for a loaf made from Easy Peasy Flour Mix?

  • Classy Slice Recipe, 735g of raw dough, 18 slices/loaf, nutrition for 1 SLICE: Calories: 85, Calories from Fat: 21, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium 104mg, Total Carbohydrates: 16g, Dietary Fiber: 3g, Sugars: 0g, Protein: 1g, Vitamin A: 0% DV, Vitamin C: 0% DV, Calcium 6% DV, Iron 3% DV.
  • These values assume following the provided recipe and 18 slices per loaf. The exact nutritional information will depend on the Size of Loaf you bake and How Many Slices you make. Please see FAQs and Substitutions for high-protein loaf and more.

There is Pea Protein in your pre-baked bread. Why is there no Pea Protein in Easy Peasy Flour Mix?

  • t include Pea Protein in order to make the flour mix more versatile – both flavor-wise and in baking performance. By excluding Pea Protein, you can now bake everything from Bread to Pie to Cookies and beyond. The main reason for using Pea Protein in our pre-baked bread is the extra nutrition. If you’d like to bake high-protein loaf with Pea or any other Protein, please see our Substitution section for the recipe!

What type of attachment should I use for my Kitchen Aid or similar mixer?

  • Definitely use the Paddle, aka Flat Beater. The Whisk can also work, but the dough is thick and could bend or even break the whisk. Do NOT use the Dough Hook. The Hook doesn’t provide enough mixing action to mix all ingredients thoroughly.

The most common Troubleshooting Tips:

  • Bread not rising or taking too long to rise: Water is not hot enough. Use the hottest tap water from your faucet (120F).
  • Bread is dense: Dough is not mixed enough. In order for all ingredients to properly hydrate and the bread structure be created, the dough needs to be mixed for at least 6 minutes thoroughly until thick and it's smooth. This is really never an issue with an electric mixer, but if you're mixing by hand, be ready for a little bit of a workout. Another potential reason for dense bread is if bread is transferred to a new pan after it has risen. Your loaf must be baked in the same pan it is proofed in: After bread is proofed, do not transfer it to another pan before putting it in the oven. This will "push out" all the air bubbles that yeast has created and your bread will be very dense. 
  • Bread is gooey or bread or bread is not holding shape and is "shrinking" as it cools down: Bread is under-baked. Some ovens, especially the older ones, may not be as accurate in holding a temperature and may not bake hot enough. You would probably know this already, if every time you're baking something you're finding you need more bake time than a recipe calls for. Using an internal oven thermometer is best to ensure the temperature is accurate. If under-baking is a concern, increase baking temperature by 25 degrees to 425F convection or 450F no convection. Still bake for 1 hr, but check the bread every 5 minutes after 45 minutes of baking -- to ensure it doesn't burn. If the top crust is getting nice and dark brown, the loaf should be ready to pull out of the oven. After cooling down, if the crust seems too thick, you can reduce the temperature on your next bake by 10-15F or decrease time by 5 minutes. Thick crust is a symptom of over-baking. 


Questions? Ask Away!