Reviewed: May 10, 2009

Very yummy. My husband has celiac disease, and we used to buy gluten-free bread from Whole Foods or Trader Joes for over $6.00 a loaf that tasted like cardboard and had slices that were extremely tiny. My husband felt depressed about the disease, so I bought a bread maker and started experimenting with some bread recipes. This is the first loaf of bread I made, and it is soooooooooo delicious. My husband uses this for his sandwiches and is soooooo happy. Thanks!

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High_Dimension

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Reviewed: Mar. 9, 2009

I give this 2 starts b/c the proportion of ingredients isn't right in the recipe. It would be soupy if you followed the directions. Either half the milk content, or add 3-4 MORE cups of flour than the recipe calls for. The end product was very delicious, a dense bread great with butter--but only b/c we added about 4 additional cups of flour.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 13, 2008

This is a pretty dense bread but the flavour is amazing. It tastes just like wheat bread. I didn't have any millet flour or garbanzo bean flour so I used green pea flour which gave the bread a greenish colour. I also added 1/4 cup of flax seed for texture.

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jilly

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Reviewed: Aug. 31, 2008

This was my first gluten-free bread baking experience. It turned out just fine. After making a couple more recipes from this site, the flavor of this bread is more complex than the others - a good thing. Maybe because of the bean flour. Thanks!

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4beauties

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Reviewed: May 19, 2008

Wow!! Awesome!! I have been making gluten-free bread for my daughter for almost 15 years (she's 17) and this is the BEST recipe I've ever tried - and I've tried many. The flavour is amazing, and the texture is incredibly soft and moist - not crumbly like so many GF breads. I think I, myself, prefer this over regular bread! Didn't have xanthan gum on hand so I substituted guar gum, and didn't have millet flour so I substituted other GF flours I had on hand. Also, I added about 1/4 cup of ground flax - I add ground flax to every GF baking to add extra fibre.

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SheilaP1

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 3, 2008

My husband and I were spending about $6.00 per loaf for gluten free bread at our local health food store. We just made our first loaf of this bread and after one bite my husband has declared we will never have to buy bread again. Thanks for a great tasting bread!

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shirley

Cooking Level: Intermediate

Living In: Titusville, Florida, USA

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Reviewed: Mar. 17, 2008

Every weekend I try a new gluten-free bread recipe in my bread machine. This was actually #8, and the first one with an actual taste to it, must be the bean flour. I followed this recipe line for line, no variations. It even tasted good right out of the bread machine warm with butter on it. This is the one for me.

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Mutti

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Reviewed: Mar. 5, 2008

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

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panther49

Cooking Level: Intermediate

Home Town: Roaring Spring, Pennsylvania, USA

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Reviewed: Feb. 23, 2008

This is my first GF breadmaker recipe and it turned out soooo good. I can't wait to eat it with minestrone soup tonight! I did make some changes to the recipe. Since I could not find GF millet flour, I doubled the tapioca flour. I also added about 1 tbsp of flaxseed meal for some BAM! I did not have to alter it anymore than this.

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bonsailuver

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Reviewed: Feb. 14, 2008

This is good tasting bread. But I had a problem. It didn't seem to rise properly. I didn't have brown rice flour so I used all white rice flour. Could this be the problem?

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JoelBE

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Reviewed: Feb. 4, 2008

I have tried alot of gluten free breads and been very disappointed. This is the first one that actually tastes good without being toasted. I tried it for grilled cheese sandwich and it was great. I will definitley keep making this one.

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Cheryl

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Reviewed: Dec. 11, 2007

This bread is so great!! I really can't believe how good it tastes. My whole family is eating it (I make it for my wheat sensitive son) I have tried many gluten free breads and this is by far the best. I have made it several times in my breadman pro. I didn't need to stop it and scrape, I just let it go and it comes out perfect, no need to add anything extra. I did also substitute rice milk for the skim milk and one time I cut the garbanzo bean flour in half and substitued oat flour and that was the best it came (not sure of oat flour for celiacs) There are a lot of ingredients but it's still worth it, it's what makes it taste so good. We will be making this weekly. Thanks for a great recipe

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Val

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Reviewed: Nov. 25, 2007

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!

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Lori

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Reviewed: Sep. 9, 2007

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.

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Sep. 1, 2007

Excellent bread for open faced sandwiches and toast. Was a little reluctant to try since I'm not a fan of grainy textured baked goods made with rice flour. But this bread turned out much differently, almost like a butter loaf style bread. Also I used my Kitchenaid mixer and then put dough in loaf pan in my car which was sitting in sun. Dough rises very nicely on a warm day this way. Try it.

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Bekoz

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Reviewed: Mar. 15, 2007

Great recipe! I'm going to make it again soon and see if I actually remember to put all the ingredients in.

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Lauryl

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2007

Finally a bread my wheat allergic daughter can eat, and that does not resemble cardboard! I've made it several times now and I'm contemplating making a double batch in the breadmaker, only because it's such a dense loaf, I'm baking every other day it seems.

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akicequeen

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Reviewed: Jan. 8, 2007

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.

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