Pros: Compact Storage, Consistency, Delicious Bread, and Easy To Clean
Cons: Needs a pause button
Best Uses: Dough, Gluten Free Bread, Loaves, and Pizza Dough
Reviewer Comments: The technology behind the zoji is the best on the market, in my opinion. I bake with 100% whole grains (whole spelt, amaranth, quinoa, kamut, buckwheat, rye, 10-grain flour mix, oat flour, oatmeal and more.) The trick is to add 1/2 to 3/4 cup of wheat gluten flour (which is all protein, no starch) to get bread that has a lighter and spongier texture. (Don't confuse this with vital wheat gluten - ... read more
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By dharris
The day was a Sunday…the month September and the year 1986. What was I doing you ask? This is an easy one. I was eating Cap’n Crunch, glued to the television, watching a rousing episode of The Littles while my mom sat at the kitchen table clipping away at coupons. 30 minutes later, after my [...] More
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