Reviewed: Nov. 7, 2009

I can't express how happy I am to have found this recipe. It's such a joy to have a slice of bread that tastes so good after years of going without. The proportion of ingredients is perfect. The only thing I do differently is I mix all the dry ingredients together in a bowl first before adding it to the wet ingredients. Also, as soon as the machine starts mixing I help it along with a rubber spatula as my machine does not do a good job. I always find gluten free bread tastes best when toasted.

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BUTTERCUP4

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Reviewed: Sep. 2, 2009

WE HAVE A WINNER! This recipe is great! I've been buying a bread mix off Amazon for the past year, but I like the way this turned out a lot better. I still might try some modifications for my own tastes, but my son LOVES this bread so that's all that matters.

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KARIANDE

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Reviewed: Jul. 31, 2009

I've made this bread many times exactly as stated in the recipe. It's my favorite gluten free white bread. It is very important to follow step 2 and check the consistency of the bread in the bread machine after 5 minutes.

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MIS4MUSIC

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 19, 2009

Surprisingly moist. After reading other reviews, I added a cup of flour to the mix. When I checked on the kneading process it looked quite dry so I added more buttermilk. It still tasted very good and met with my 6 y.o.'s approval. Next time I'll do recipe as written (again replacing soy flour with tapioca since I always keep tapioca flour on hand).

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BFRANKWithUS

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 1, 2009

Not bad as far as gluten free bread goes.

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Robyn

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Reviewed: Feb. 27, 2009

I've just recently started using AllRecipes and for my first time trying Gluten-Free bread, it turned out amazing! My fiancee and I have wheat and dairy intolerances so I made this recipe with almond milk instead of buttermilk. And I also used tapioca flour instead of the soy flour (since didnt have soy). The bread does seem more like a batter but still turned out incredible in the bread maker. I didn't have to bake it in the oven like some users suggested. I'm going to try using some herbs and roasted garlic in the next loaf, or I'll try some sundried tomatoes and crushed chillies for a new kick on bread. Thanks so much for this recipe.

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Shawn

Cooking Level: Beginning

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 27, 2009

I think this was the best tasting Gluten free bread I've made from scratch or from a mix. My dough was sticky so I had to add more flour, and I had to add to the baking time when the timer went off. I didn't have buttermilk so I made my own (I used 4 1/2tsp. of lemon juice then added milk to make the 1 1/2cups, then added 3 tsp. of baking soda) I even use lactose free skim milk. Also, I used 1/4c of egg beaters in place of one of the eggs to lower the fat! I would definately make this one again. I enjoyed having a sandwhich for the first time since going GF!

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Lyn

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Reviewed: Oct. 22, 2008

I tried ths recipe for my niece's daughter. I had problems the first time because I wasn't using a bread machine. I had no idea what the bread texture was supposed to be. When I brought it to my niece she was excited, she said it was great and she never tasted a gluten-free bread this good before. She said the texture was great too.Thank you for this recipe

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patricia

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Reviewed: Sep. 26, 2008

This was a very different recipe than the usual gf bread.I liked the tangy taste of the buttermilk. I added ground flaxseed and a "trail mix" style blend of nuts to give any gf bread more nutrients. Pumpkin, sunflower, chopped almonds etc. Just add more milk and oil to compensate the dryness for these additions.

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Britishfan

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Reviewed: Aug. 31, 2008

Nice and moist. It has a very understated flavor. Thanks!

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4beauties

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Reviewed: Aug. 27, 2008

I did not have the same stunning success most of you had. I varied the flour and still the loaf was dense. I finally got a loaf that rose and was "fluffy" by replacing one cup rice flour with 1 cup soy flour. I used the "dough" setting on my bread machine and baked it in the oven.

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Debbe

Cooking Level: Expert

Home Town: Doylestown, Pennsylvania, USA

Living In: Kent, Washington, USA

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Reviewed: Jun. 13, 2008

ADD extra FLOUR. but it will turn out as good as ANY gluten free bread can possibly turn out, i used the regular bread cycle

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betty in utah

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Reviewed: Feb. 11, 2008

This bread is fantastic! I have been trying for over a year for a good gluten free bread and this one is by far the best! It turned out really well in the bread maker however I did add another cup of a combination of flours (tapioca, potato starch and rice flour) I also made it will 2 eggs and it turned out fine, not quite as tall as the first one but I may experiment with a little water and corn starch to replace the one egg. Thanks for the recipe!

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Irene

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

Wow!! I made this in my bread machine just as a dough and baked it in my oven the first time and it was great.(I changed it to rice milk and honey)..comes out like a batter bread. Then I tried it by mixing it in a bowl and letting it raise for 40 minutes stirred it down and let it rise again for 40 minute..Don't need the bread machine...Then I tried something new I heated the rice milk with 4 chopped cloves of garlic..on the second raise I add chopped onion,sun dried tomatoe,chopped green, red,& yellow pepper and a little jalapeno..oh my!! It was the best Focaccia bread..Next time I'm going to try dill. This bread can be changed in soooo many ways...Thank you so much

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Kim H

Cooking Level: Expert

Home Town: South Prairie, Washington, USA

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Reviewed: Dec. 8, 2007

thanks so much!! we have 2 grandsons that can not have casien or gluten and have not found a bread fit to eat..WE HAVE NOW...i used tapioca flour instead of soy and rice milk in place of buttermilk......only added an extra tablespoon of flour and turned out really good, i did use a rubber spatula to help combine the flours ....super bread, the dough even tasted good before baking which is a good sign.

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BJCANADY

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Reviewed: Nov. 17, 2007

This is by far the best recipe I've found for gluten free bread. I made this the other day for my husband and was so excited at how it turned out. It didn't taste like gluten free which says a lot about this recipe! This is better than Alison's bread which is also a good bread recipe on this site. When i read the reviews before making the bread I found several people had bad results and "gave up" on this recipe. Don't take their advice, this recipe does have one mistake: the liquid/flour ratio is off. I had to add about an extra cup of flour/starch, (rice/potato/tapioca) and if i hadn't been watching the bread machine I may have been disappointed like the other reviewers. The dough was more like a banana bread dough than a bread dough. I just scooped it out of my bread maker and poured it into a loaf pan and baked for about 40 mins at 350. It rose beautifully and tasted fantastic! the only other thing i changed was to use tapioca flour instead of soy. Update: I have made this recipe several times now (once as muffins with cinnamon sugar in the middle -see picture) Another time I tried adding a lot more flour to get it to a more "bread dough" consistency. This ruined the loaf, it was so dense, it didn’t rise. Stick with a banana bread consistency and you’ll be happy.

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Oct. 22, 2007

This wonderful recipe is the first gluten-free recipe I have made that actually tasted like "real" bread. My bread machine has no trouble with it (although I substitute brown rice and tapioca flour for the soy). It is so easy, my 7 year old daughter is now the bread baker for our house! It also tastes great with a 3/4 cup flaxseed egg substitute.

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Antoinette

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Reviewed: Sep. 21, 2007

I am so pleased with this recipe. The loaf is as close as you'll ever get to regular white bread (in look and taste) in a gluten free form. I am so glad I found this recipe. I used regular 1% milk instead of buttermilk and added a little extra rice flour during the mixing process (likely about 1/2 cup total) to get it to the right consistancy. Thanks so much!

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Suzi

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Reviewed: Mar. 6, 2007

Of the gluten-free bread recipes that I've tried so far, this was definitely the best! It makes a moist bread and does not crumble when sliced. The texture is the closest I've found to "regular" bread so far. Bread machine baking can be finicky, so just make sure to follow the recipe carefully and you shouldn't have any problems.

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