“This is one of the tastiest gluten-free breads I've ever tasted. I was particularly happy to bake it with sourdough without adding yeast.”
- Adél
We started this program with great anticipation, hoping to learn a lot from your questions and feedback. However, your enthusiasm exceeded all our expectations!
We are deeply grateful to our testers who baked bread, rolls, baguettes—whatever struck their mood—from the Easy Homemade Bread Flour + Easy Bread Sourdough pack within the deadline and returned the tester questionnaire!
Out of 258 applicants, we selected 32 testers, 29 of whom remained active until the program ended.
When selecting testers, we paid close attention to ensuring as diverse a group of product testers as possible.
The participants included:
- Beginner bakers
- Professional chefs
- Individuals with celiac disease since birth
- People with various sensitivities
- Those on a diet only for family members
- Individuals who don't follow any diet
- Those using yeast instead of sourdough
- Participants aged 18 to 69
In the tester questionnaire, we asked 28 questions, including ratings from 1 to 5 and open-ended text responses. At the bottom of this page, you’ll find a complete table summarizing the data we worked with. In the following sections, we’ll analyze the most important areas for product evaluation and development in detail.
From Flour to Bread
During the testing, we were curious about everything that happened with our flour blend. We've summarized the most interesting results from the questionnaire.
How did you find the bread's texture?
4.6How did you find the bread's taste?
4.7How satisfied are you with the sourdough's effect?
4.3How easy was it to prepare the bread?
4.7How likely are you to recommend the Mimoosa flour or sourdough to a friend?
4.8The summary shows that these numbers reveal critical points in the bread-making process that present challenges for product users and also highlight where product descriptions need to be clarified or made more precise.
"It was super simple. I baked the entire 1kg of flour at once, and it rose and baked perfectly."
Tamás"It was amazing fresh on the same day. I couldn’t wait for it to cool because I was so curious. It was delicious on other days too, but fresh, it’s absolutely perfect."
Beáta"I LOVED it! It only needed 2 hours with fresh yeast, and no dough of mine has ever turned out this well!"
Anna"Very simple, almost child’s play to make. Its texture during kneading was incredible—it almost brought back memories of gluten."
Luca"I loved every minute of it."
Aranka"It was very simple and came together unbelievably quickly. I gave fewer points for the sourdough because the bread didn’t rise much and stayed pretty flat."
Bettina"It was easy to work with the dough, and at room temperature, it rose nicely in about 10 hours."
AdélGeneral Positive Experiences
Our testers were overwhelmingly satisfied with both our products and the resulting bread – this makes us incredibly happy! They especially praised the texture, color, and crumb of the sourdough bread. The recipe was considered easy to follow, and the preparation process was found simple and quick. The most important feature, the taste of the bread, received a score of 4.7 – the most comprehensive rating.
What people loved the most:
- the delicious taste
- the ease of preparation
- the simple recipe
“It was amazing! I made the whole 1kg at once and gifted the other 3 loaves. Everyone fell in love!”
- Réka
Areas of uncertainty:
- the proofing process
- baking methods
- storing the sourdough
“I expected the bread to rise a bit more, but overall I’m satisfied – I got a delicious, crispy loaf. :)”
- Kata
Questions and Answers
We received numerous questions throughout the testing process. Below are those that frequently came up in the feedback survey. We take all feedback, criticism, and suggestions seriously. The many genuine, honest, and supportive comments mean a lot to us. Thank you!
“I didn’t know the sourdough needed to be frozen, so I kept it unopened at room temperature with the flour.”
Many questions revolved around storing the sourdough – it was clear that unclear or insufficiently visible information was the issue. We immediately expanded and highlighted the storage instructions on the website. Starting December, the packaging will include a prominent label indicating that it is a frozen product.
“The font should be larger so older people can read it more easily!”
Most information on the packaging is mandatory and includes the recipe, but the request is absolutely valid. We are working on making the text more readable on the packaging.
“What type of flour should I use under the bread while baking?”
The simplest option is to sprinkle a small amount of the MIMOOSA flour mix under the bread. If you don’t want to use the bread flour, gluten-free rice flour works perfectly, or any other additive-free, gluten-free flour. Starting next year, our base flours will also be available separately!
“A QR code with recipe ideas or a link to a discussion forum for sharing experiences would be nice!”
For now, recipe ideas are collected on our website. A discussion forum is very important to us, and we plan to launch one on social media starting in January.
“The sourdough packaging should mention that it contains a measuring spoon… (I couldn’t imagine where it was or if I lost it).”
This is an incredibly helpful tip – thank you! This information will soon be added to the packaging.
“I prefer crispy bread crusts, but it was tasty even when soft.”
A little steam can make the bread crust crispier. If your oven doesn’t have a steam function, the simplest solution is to place a small dish of water at the bottom of the oven. However, gluten-free bread will never have a “gluten-style” crispy crust.
“The bread interior wasn’t as airy as I expected, but the crust turned out crispy.”
Due to its additive-free composition, MIMOOSA flour naturally produces slightly denser bread. However, the airiness from sourdough or yeast proofing can be influenced by temperature or proofing duration. If you want a more “airy” bread, try proofing for 24 hours entirely at room temperature.
“The crust wasn’t crispy, more hard, even though it was baked with steam.”
The oven greatly affects the bread’s crust. It’s often a matter of trial and error to determine the optimal temperature for your specific oven.
“The interior felt slightly moist but wasn’t raw. Next time, I’ll bake it for 5 more minutes to make it perfect!”
Moisture can occur if the bread is sliced before fully cooling. The variety of ovens also contributes to this issue, so an extra few minutes in the oven might indeed be the key to perfection.
“I like it, but I think the color might scare away children. If it were white or much lighter, it might be more popular.”
White gluten-free breads often contain significant amounts of cornstarch, corn flour, or gluten-free wheat starch. We strive to avoid both, prioritizing health and catering to our wheat-allergic consumers. That said, we are already working on a flour mix that produces lighter bread – it may not be completely white but will definitely be lighter.
“Because of the ingredients in the flour mix, I’d recommend it to advanced bakers, as you need to feel the dough, the baking process, and the overall preparation. But this is just after a small trial bake.”
For beginner bakers, we’ve created a step-by-step guide that outlines the bread-making process, and we hope this will make your first attempt much easier!
“At first, I was scared because it mentioned kneading by hand, but after mixing the ingredients, the dough came together so beautifully that I actually enjoyed kneading it by hand :D. It didn’t stick to my hands or the bowl. However, I noticed that as soon as the dough becomes uniform, you need to shape it immediately, as it ‘sets’ quickly and becomes harder to work with.”
Yes, the golden flaxseed and psyllium husk help the dough come together so quickly and beautifully. These two super ingredients replace gluten well at this stage. However, once the dough structure forms, the ingredients tend to ‘do their own thing.’ It’s worth planning ahead for the bread’s shape, as its texture changes within minutes.
Our Testers’ Ratings
Below, you can find the anonymous ratings from our 29 testers displayed in a table.
| Questions | Avarage | T1 | T2 | T3 | T4 | T5 | T6 | T7 | T8 | T9 | T10 | T11 | T12 | T13 | T14 | T15 | T16 | T17 | T18 | T19 | T20 | T21 | T22 | T23 | T24 | T25 | T26 | T27 | T28 | T29 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1. Clarity of the recipe | 4.9 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | |||
| 2. Effect of the sourdough | 4.3 | 4 | 5 | 4 | 4 | 3 | 5 | 5 | 4 | 4 | 5 | 5 | 3 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 3 | 4 | 3 | 5 | ||
| 3. Working with the dough | 4.7 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 2 | 5 |
| 4. Rising process | 4.4 | 4 | 5 | 4 | 4 | 3 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 3 | 5 |
| 5. Baking completeness | 4.7 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 1 | 5 |
| 6. Satisfaction with the product | 4.7 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 1 | 5 |
| 7. Texture of the bread | 4.6 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 2 | 5 |
| 8. Taste of the bread | 4.7 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 2 | 5 |
| 9. Aroma of the bread | 4.7 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 5 | 2 | 5 |
| 10. Crust of the bread | 4.6 | 5 | 5 | 5 | 5 | 3 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 5 |
| 11. Inside of the bread | 4.6 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 3 | 4 | 1 | 5 |
| 12. Ease of preparation | 4.7 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 |
| 13. Packaging | 4.6 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 3 | 3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 4 | 5 | 3 | 5 | 3 | 5 | 5 | 5 | 5 | 4 | 5 |
| 14. Packaging Information | 4.4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 3 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 4 | 5 | 3 | 5 | 4 | 3 | 5 |
| 15. Willingness to Recommend | 4.8 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | 5 | 3 | 5 |
| 16. Testing Program | 4.9 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 |
QUESTIONS IN FULL: 1. "How clear and easy to follow was the recipe?" 2. "How satisfied are you with the effect of the sourdough?" 3. "What was it like working with the bread dough?" 4. "How satisfied are you with the rising process?" 5. "Did your bread bake thoroughly?" 6. "How satisfied are you with the finished product?" 7. "How would you rate the texture of the bread?" 8. "How would you rate the taste of the bread?" 9. "How was the bread's aroma?" 10. "How was the crust of the bread?" 11. "How was the interior of the bread?" 12. "How easy did you find the bread-making process?" 13. "How would you rate the packaging?" 14. "How informative was the description on the packaging?" 15. "How likely are you to recommend Mimoosa flour or sourdough to a friend?" 16. "How satisfied are you with the Mimoosa testing program?" Respondents rated on a scale of 1 to 5, with 5 representing the most positive feedback.
Our Testers' Breads
Here are the wonderful breads baked in the past weeks!
"The ingredients are absolutely astonishing; it's incredible that I can bake bread with such a mix that contains no additives, stabilizers, etc. It's clear that you put a lot of effort into experimenting, and I think it was totally worth it. I will definitely recommend it to others 100%. Keep it up!"
- Bettina
Thank you! ❤️
