It is super-versatile, easy to mix, and consistent. I tried a bunch of different breads when I was first diagnosed, and this one has stayed my favorite. It tastes good, and I can pretty much make whatever I want to from it.
I have made dinner rolls, large loaves of bread, pizza crusts, and little loaves from this mix.
Most commonly, I make 2 small loaves from the mix. Ironically, I have never made a baguette from this mix. (because I don't have a baguette pan.)
Back when I used to bake anything and everything, all the time, I bought small loaf pans for making banana bread and zucchini bread (because that's what Grandma used, of course).
I like the small loaves because I can slice one, wrap it tightly and freeze it.
Then I can eat the other. I am the only person in the house who eats gluten free, so I don't usually make it through the whole loaf without freezing some.
If you're looking for a good tasting bread with a nice texture that is good plain, toasted, or grilled or served as french toast, garlic bread, or straight from the oven, pick this one. I love it.