Reviewed: Jun. 20, 2011

I liked this recipe very much. I used four eggs instead of the egg substitute and olive oil instead of walnut oil. The texture is dense but for me that was a plus.

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12 users found this review helpful

Reviewer:

Jean J.

Cooking Level: Expert

Living In: Manchester, New Hampshire, USA

Reviewed: Jan. 16, 2011

This is the first time I've made GF bread with yeast and I appreciated the extra tips about what the consistency should be. Dense but lightly sweet. It's a keeper. Thanks for sharing!!

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8 users found this review helpful

Reviewer:

dwieberg

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

Reviewed: Jul. 31, 2009

Hi, I haven't tried this recipe yet, but I have tried a bunch of rice only bread recipes. A few tips that work on bread in general. I will try this recipe in a week or so. But I wanted to leave some tips. Use a thermometer and when the internal temp reaches 190oF then the bread is done. Also I preheat the oven to 150oF. Turn it off, put the bread dough in and it rises quite well. Or if it is over 100oF outside, I put it in the sun with plastic wrap over it.

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31 users found this review helpful

Reviewer:

Letitia Shen

Reviewed: Feb. 23, 2009

This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes, no dry milk and 4 eggs instead of the egg substitute. Rising takes a good amount of time. But everyone loved it here. Tastes great toasted with clarified Butter. Good for Nomad Genotype dieters.

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41 users found this review helpful

Reviewer:

Lauren

Reviewed: Aug. 31, 2008

The flavor was fine, but the texture was really mealy. It would probably help to soak the rice flour first. I did add an extra cup of milk judging from the other reviews. I omitted the milk powder. The dough turned out really well. I wish I could say the same for it after it was baked. Because of the texture it wasn't even good for toast. Sorry.

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8 users found this review helpful

Reviewer:

4beauties

Reviewed: Jun. 25, 2008

For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great, with a texture very similar to heavier whole wheat bread, which I love. I am thrilled to have this recipe. Thanks!!!

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83 users found this review helpful

Reviewer:

CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Jun. 2, 2001

I am on a Wheat and Dairy Free Diet for my Rhuematoid Arthritis and this recipe was great for me. It actually tasted normal and my family REALLY couldn't tell the difference!!

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39 users found this review helpful

Reviewer:

KUPCAKE63

Reviewed: Apr. 1, 2000

Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake, since there is no way to check if it is done. For some reason the bread did not double in size at rising, perhaps to much water was added? After baking the centre was still very moist and chewy. The bread itself has a very good flavor and I will make it again.

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31 users found this review helpful