If you’re diagnosed coeliac and in an area that does GF prescriptions then Juvela mix makes pretty decent half-kilo loaves of bread at a fraction of the cost (presuming you use your prescriptiom wisely) of off the shelf bread.
If you’re not, Caputo Fioreglut can be imported for about the price of two loaves for a kilo bag, which will make two larger loaves that taste better. Neither option needs extra stuff added, although also neither is suitable for wheat intolerance, unfortunately.
The bigger problem with home-baked GF bread is that home-baked bread goes stale faster than industrial bread anyway, and GF bread goes stale faster than non-GF. I don’t use a breadmaker, though, so I don’t know if that makes any difference.
Thanks to the Courtesy of :