Recipe by Alison
"Yummy bread without a speck of gluten."
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apple cider vinegar
1 1/2 cups
warm skim milk
garbanzo bean flour
white rice flour
brown rice flour
active dry yeast
I was able to make this without a bread machine by mixing wet and dry ingredients separately, then folding the dry into the wet, and baking at 350 until browned. This is a good basic recipe that I look forward to playing with more. One easy addition was swirling raisins, cinnamon and a bit of brown sugar into it. I'll probably try a garlic and olive addition next if it's Celiac approved. Thanks!
I made it exactly as written. This tastes nice, but even letting it rise for almost 2 hours, it still didn't rise much and is pretty solid. I've had better luck with gf breads that are more bean flour based.
I have been trying to find a good gluten free bread for my husband and this is by far the best. Both for texture (it actually rose and had air pockets) and for taste, it is similar to wheat bread. One technical note, if you try to make it with a bread machine like I did, make sure to check your machine because mine had trouble mixing the dough; it was so dense. I had to keep scraping the edges and helping it along. As for the recipe, I didn't have millet flour so I just added some sweet sorghum flour and more rice flour (only had brown). I also added threw in some flax seed after reading other reviewer. I used rice milk as a substitute for the skim milk. I followed the advice to mix the rice flour with the milk before adding it to the mixture and I think that helped.
this makes great pizza bread. We spread it in a jelly roll pan, brush with a little olive oil or sometimes with a light coating of pizza sauce and then bake/freeze. My son can have pizza any time now! :-)
This is the 1st gluten free recipe that has worked. I have a Cuisinart Convection Bread Machine; it is hard finding gluten free recipes that don't take alot of different flours. This recipe I adjusted the flour as follows: I only had Red Mill GF All Purpose Baking Flour and brown rice flour. I used 1 3/4 C. GF All Purpose Baking Flour and 1 1/2 C. brown rice flour. The bread came out beautifully. My husband and I aren't GF intolerant, only my daughter, and we really enjoyed the bread too. Thank you, Rene49
This bread was delicious with character and I will make it again.
In response to harlequin1031's comment: APPLE CIDER is made strictly from APPLES. APPLE CIDER VINEGAR is made strictly from APPLES. It is one of the few vinegars that are considered safe for Celiacs. When in doubt about an ingredient, always do your research, it will broaden the horizons of what you previously thought you could not have.
Ok, I changed it so much, it may not be the same recipe anymore! Took out the vinegar, changed the honey to Karo syrup, delete the millet flour and double the garbanzo bean flour. Tricks: proof the yeast in some of the warm milk and a tsp of sugar - set aside and add about 20 minutes after the flours have been moistened with the warm milk. The best trick: do NOT use a bread machine; otherwise, I always ended up with a white, solid brick, then my husband said he could sell at Home Depot in the building materials dept. I used a potato masher. Spray 2 loaf pans, sprinkle with corn meal before pouring half the dough into each pan. Smooth over the tops with a wet spoon, then paint on an egg wash, then brush them with a little Karo syrup. Wow - light, spongey, tender bread with a crispy brown crust. I did add a photo to the recipe page, the browned loaves with butter spread over the slice I am holding.
thanks so much. lots of ingredients but well worth it. great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Alison's Gluten-Free Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 54
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