Reviewed: Jan. 3, 2010

Excellent bread ! I don't have a bread machine so I mix the bread with my kitchen aid bread hook, and then I put the dough in loaf pans and let it rise for an hour. Then I let it bake in the oven for about an hour at 350. my whole family love this recipe. Thank you

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Karebear

Reviewed: Dec. 27, 2009

This was the first time I tried making gluten-free bread. I didn't have all the different types of flour so I used 1 cup of GF all-purpose and 2 cups of rice flour. I checked after the first few minutes and had to add a little more flour. Other than that it came out perfect. My husband likes it and he's the one who has celiac disease. Thanks for an easy, great recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

vatech90

Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Reviewed: Nov. 14, 2009

I use this as the ol' standby gluten free bread recipe. It is best hot, but perks up after being toasted.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

erikajune

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!

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

High_Dimension

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.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

jilly

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!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

4beauties

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.

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

SheilaP1

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

shirley

Cooking Level: Intermediate

Living In: Titusville, Florida, USA

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.

Was this review helpful? [ YES ]
13 users found this review helpful