Wow. I never take time to rate recipes, but this one is worth it! After trying several gluten-free bread recipes that were too dense, crumbly, etc., this one finally achieved what I was looking for- light and fluffy. I did tweak the recipe, used a KitchenAid to mix for 4 minutes, let it rise 45+ min in the bowl, scraped it into greased loaf pan and let rise another hour- DID NOT kneed down after first rising. Here's my tweeks: used olive oil, added the yeast to the warm milk and let sit 15 minutes until bubbly, used 1/4 cup arrowroot + 1/4 cup tapioca starch. Baked at 350 for about 45 minutes. Oh, and brushed the top with egg whites and sprinkled sesame and poppy seeds on- looked fabulous!
Was this review helpful?
1 user found this review helpful
Wow. I never take time to rate recipes, but this one is worth it! After trying several...