Reviewed: Mar. 17, 2012

had to make mine egg free as well, used flax seed/water mixture. didn't have buttermilk so I added 1 TBSP of lemon juice to regular milk. I enjoyed it!

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1 user found this review helpful

Reviewer:

THOMPSON07470

Reviewed: Mar. 15, 2012

Easy to make and it came out perfect. Used a bread plan to shape as a loaf instead of a pie. Bake time was only 35 minutes as people mentioned. Only question I have as I only baked this for a friend who has to go gluten-free is why no raisins? Are they bad?

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3 users found this review helpful

Reviewer:

Bonnie

Cooking Level: Intermediate

Home Town: Park Ridge, New Jersey, USA

Living In: Norwalk, Connecticut, USA

Reviewed: Jan. 22, 2012

This bread came out great. It is simple to make and holds together well, it is way too sweet I will reduce sugar next time I make it.

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2 users found this review helpful

Reviewer:

Olay

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 7, 2012

yum! I didn't have rice flour so I substituted 1/2 cup flaxseed flour + 1/2 cup plantain flour + 1/2 cup quinoa flour. I also substituted the buttermilk with almond milk and 1/2 tsp of vinegar, and omitted the baking powder and added another 1/2 tsp baking soda because I have a corn allergy. It came out amazing!! It's more of a corn bread texture but still delicious. Very good recipe, will try it with rice flour next time but it's good to know that really any flours work in it!

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4 users found this review helpful

Reviewer:

kt235021

Reviewed: Mar. 17, 2011

This was pretty tasty! I did use a super fine rice flour and only baked it for 30 minutes and it was perfect! Next time I might add in some raisins...Thanks for sharing!

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6 users found this review helpful

Reviewer:

heather

Reviewed: Dec. 15, 2010

I used brown rice flour and soy flour. Also cut back the sugar to 1/4 Cup. It was very good, but still very sweet. Would be a great breakfast bread, maybe with some orange zest and dried cranberries. I'm going to experiment with less sugar and the addition of herbs. Maybe sun dried tomatoes. Bake time is definitely closer to 30 minutes.

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5 users found this review helpful

Reviewer:

bettyjean

Cooking Level: Expert

Living In: Princeton, Wisconsin, USA

Reviewed: Nov. 22, 2010

I adore this bread! Tastes as good as any I've had in Ireland. I substitute brown rice syrup for sugar, and rice milk & apple cider vinegar for buttermilk. Best eaten fresh out of the oven, with stew or thick soup. This year I'm making it to use in stuffing for T-day. I predict it will be awesome.

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8 users found this review helpful

Reviewer:

singingfemme

Reviewed: May 9, 2010

Oh my gosh, guys: I'm eating bread. You have no idea how excited and thrilled I am to actually.be.eating.bread! This recipe was absurdly easy, and the ingredients are easy to find, as well, so it was also rather inexpensive to make. I didn't have any buttermilk (or any kind of milk, for that matter -- I'm dairy intolerant as well as gluten), so I added 2 tbs vinegar to some water to equal a cup. I also subbed out a half cup of rice flour for buckwheat flour and added ~2 tbs milled flaxseed (10g) and probably about ~1/4 c (10g) nutritional yeast to add some health to it. It is light, airy, and delicious -- thank you SO MUCH for this recipe! I almost cried. x)

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18 users found this review helpful

Reviewer:

Kazanoodle

Cooking Level: Intermediate

Reviewed: Apr. 17, 2010

This was so delicious and so very simple to make. But with my flour mix, i added soy and cornmeal.

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5 users found this review helpful

Reviewer:

polyhobbymommy

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Mar. 19, 2010

My brother has a severe gluten allergy but we are very Irish and St. Patrick's Day is an actual familly holiday in our house. I made this for him because he always has to miss out on the good holiday stuff. It turned out very well and he devoured every inch of the entire loaf! It is lucky, however, that I checked it's progress a good 20-25 minutes before the recipe called for it to be done. It was almost OVERdone. So I would agree to cut cooking time by about 30 minutes. But do that and it should turn out great!

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10 users found this review helpful