Reviewed: Feb. 25, 2012

This is a wonderful bread. Closest thing to the real thing I have found. I don't have a dairy intollerance and changed my recipe up a bit and prefer it to use 2 whole eggs ( instead of 1 egg and 1/3c egg whites) and I removed the 1/2 cup tapioca flour and instead use 1/2 c all purpose gf flour) I've noticed if you pull it from the bread machine and let cool on rack over night the crust comes out better as well as the texture of the bread.

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Reviewer:

gfmom

Reviewed: Feb. 23, 2012

I have made this bread over and over again. I LOVE it! I crave it! It doesn't compare to the gluten free bread that you buy in the store. This is moist, soft, and has an excellent flavor. I have a decent bread machine, but not top of the line and I have never had a loaf that didn't turn out perfect. My gluten tolerant family can eat "regular" bread, but fight me over this anyway. I add an extra 1/4 cup of rice flour to my machine. And, I rarely use white rice flour...just all brown. Did I mention??? Amazing bread...thanks so much, Alison!

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Reviewer:

Jenika0722

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Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

I liked this bread. Didn't have a machine so made it the old fashion way. Took some reviewers advice. Warmed the milk to 100 degrees with a t. of sugar and added yeast. Only had All purpose and brown rice flour. So used those. Used geletin mixed with cool water instead of xanthan gum and threw in some flax. The best suggestion was to let it rise in the car. It had a really nice texture. I made 2 loafs and put a pan of water in the bottom of my oven once the convection had reach 450 degrees. Then a turned down to 325 and cooked for 25 minutes. Next time I will make one loaf. It should be the right size and height that way for slicing for sandwiches. Could use a little more sweet taste, but that may be because a didn't have the right flours.

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Reviewer:

dhwatt

Reviewed: Feb. 10, 2012

I made this as another reviewer suggested, using half all purpose gluten free flour and half brown rice flour instead of all the other flours and it turned out great.

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3 users found this review helpful

Reviewer:

hlm286

Reviewed: Feb. 1, 2012

What am I missing here? I mixed the ingredients and let the machine mix for 5 to 6 minutes and it was absolutely SOUP! The recipe says to check the consistency after 5 minutes but doesn't say what the consitency should be. It was barely pancake batter consistency, no where near bread dough or even a quick bread batter. I started dumping in GF flour until it was at about a quick bread thickness, must have added at least 1/2 cup. I let it rise in the machine and it did rise pretty well. At this point it may have come out well if I had baked it in the machine, but I always pull the dough out and bake it in the oven. The dough would not pour from the can so I dug it out and had a gooey, sticky blob. I arranged it on a baking stone and let it rise for about an hour. It didn't rise much but I baked it at 325 for about 45 minutes and it did come out surprisingly well for the mess it was in the making. Can anyone help me out with the consistency question? How thick is the dough supposed to be? Did anyone else end up with soup after 5 minutes?

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Reviewer:

BreadEatersAnon

Reviewed: Jan. 8, 2012

We love this bread. It's a little heavy. I actually decreased the xanthum gum used (I think it adds a bitter taste). Otherwise, great recipe.

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Reviewer:

ddwaddle

Reviewed: Jan. 6, 2012

I substituted the Garbanzo and Millet flour w/ additional White Rice flour. Followed everything else exactly, then turned this into a tasty Onion, Garlic, Cheese bread! I combined all original ingredients, then added about 1-1 1/2 cups cheddar cheese cubes, 1 large clove of minced garlic and 1/4 cup minced red onion (both garlic and onion sauteed in a little oil). I did not use a bread machine, but instead baked for 40-50 minutes on 350 until golden brown. Wonderful texture. Very moist! I made non-gluten-free Cheese breads for Christmas and I didn't want my gluten-free friend left out. She loved it, as did I!

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Reviewer:

addie

Reviewed: Nov. 23, 2011

I've tried this recipe in a bread machine three times, with varying unsatisfactory results. One time it rose unevenly, and twice it didn't even rise to the top of the pan. My husband says it's the best GF bread he's had, but I want it to rise like regular bread. Any ideas on what my problem could be? Could it be that I'm using bread machine yeast - should I use regular yeast that's proofed?

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Reviewer:

4Katie

Reviewed: Nov. 12, 2011

I gave it 4 stars only because I did not follow the recipe exactly. I didn't have any bean flour so i substituted 1:1 for soy flour.I ran out of my super fine brown rice flour so I substituted 1:1 for sorghum flour. I also used whole milk instead of what it called for. I put it in the bread machine and used the "sweet" cycle since it didnt specify what cycle to use and I do not have a specific GF bread machine. It didnt mix it all the way but a spatula and my husband took care of that! It came out with a nice color, a little crust, and tasted pretty good. Its texture was better than store bought GF breads- it was moist, and held up when eaten alone. Although it could use a little more binder because it was a little crumbly once you made it into a sandwich. However this could have been due to my lack of not following the recipe exactly.

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Reviewer:

anjuli503

Reviewed: Nov. 8, 2011

review #1: i made this in the oven. i used a combo of gluten free flour mix i got in bulk from a natural foods store (to replace the brown rice, millet and tapioca flours) and used chickpea and white rice flours as indicated in the recipe. i used guar gum instead of xantham gum. i mixed the dry and wet separately, then added the proofed yeast to the wet and then mixed dry and wet together. i let it rise in the loaf pan for an hour. i baked at 350F at first but saw it was getting too brown so i switched to 325. baked for about 50 minutes in a greased, glass loaf pan (it stuck though!). tasty, but the texture is kind of more like banana bread (i am new to homemade gluten free bread so maybe this is what GF bread is supposed to be like). the bread was too sweet and it browned on outside too much though, while the inside was fine. review #2: i made it again and it was not good. used 2 cups gluten free flour mix and 1 cup white rice flour. i also ran out of eggs so used 1 egg + 1/3 cup of "flax eggs" (ground flax seeds blended with water - a common vegan egg replacement) for the egg whites. i also used half the agave syrup. baked at 325F for an hour (i had to put it back in for a bit extra because although the outside was too brown, the inside was still a bit too wet). found the bread tasted far too yeasty and unpleasant. maybe the extra sweetness before had hidden that, or maybe my yeast went overboard.. but i will not be making this again.

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