Reviewed: May 19, 2013

I have tried A LOT of GF bread recipes and this one is by far the best! The only change I made was changing soy flour to sorghum flour because of personal preference. Still, this turns out to be a great loaf!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tabrasia

Reviewed: May 3, 2013

Great recipe- I tried it last night - my family loved it- am baking another loaf now. Thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sopria

Reviewed: Mar. 13, 2013

I made a few changes to this recipe and it turned out great! I used 1 cup each of white and brown rice flour, substituted the buttermilk with coconut milk and added 1/2 Tsp of baking powder and 1 TBS of gelatin to the dry ingredients. My biggest worry now is how to not eat the whole loaf myself!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jeannine

Cooking Level: Expert

Home Town: Port Colborne, Ontario, Canada

Reviewed: Mar. 2, 2013

I have made this bread 3 different times, the 2nd and third times I substituted ingredients according to what I have in my house at the time, each time it had turned out wonderful! Substitutions I have made include: -molasses instead of honey - almond or soy milk instead of buttermilk -more potato starch instead of cornstarch -1 cup buckwheat flour & 1 cup brown rice flour instead of 2 cups white rice flour. I am in love with this recipie & will continue to experiment with it too! Highly reccomended, even my non-GF friends enjoyed this bread!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melissa Parolin

Reviewed: Feb. 24, 2013

Excellent texture for gluten-free bread! It seems to work great for sandwich bread, but really isn't tasty enough to eat by itself.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Afdelv09

Reviewed: Feb. 19, 2013

I found this recipe on Monday. After reading such great reviews my boyfriend and I ran right out to get a bread machine, very excited to try this for ourselves. Six hours later we finally found a machine. (Apparently most are sold on line now) Tuesday morning we made the bread exactly as originaly written, didnt mess with one ingredient, put it all in our $46.00 Sears Kenmore bread machine, and much to our suprise...2 1/2 hours later popped out the best gluten free bread EVER! It was just like the old white bread I used to eat years ago and never thought I would be able to eat again. I am so happy to have found this recipe,I can now enjoy real peanutbutter and jelly sandwiches again! Thank you so much for posting this

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

susan

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Living In: Queens, New York, USA

Reviewed: Feb. 18, 2013

After searching in vain for a decent gluten free bread recipe this exceeded expectations. Perhaps the toughest thing about having to give up gluten for health reasons is giving up such basic things as bread, and finding a palatable recipe has been an expensive, frustrating nightmare. Thanks to this recipe the nightmare is over! In my machine I had to increase the rice flour by about half a cup, but that may have been because my eggs were very large. All in all the bread came out very moist with an excellent texture. My dough behaved quite nicely and delivered a loaf that looked exactly as pictured. I did combine all of the wet and all of the dry ingredients separately, and added them to my machine wet first, then dry, as called for by my manufacturer's instructions. Thank you for this recipe! Aaaah, bread!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

stevesgirl

Reviewed: Feb. 12, 2013

I made this in my mixer vs in a breadmachine. A tip that I had read was to whip the Xanthum gum in order to activate it so I added it to the liquids and whipped it for 2/3 minutes in my kitchen aid before adding dry ingredients. I poured it into a loaf pan and let it rise for 2 hours on a heating pad, baked at 350 for thirty minutes and it is just incredible. Fluffy, light, and delicious. I'm in shock. It's incredible.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Shannongasoline

Reviewed: Feb. 11, 2013

I have made this bread twice now. The first time I made it per the first 'most helpful review' and added an entire extra cup of potato starch. The bread was good, but was VERY dense. I'm not sure if the recipe has been altered since that review was written and now the recipe is accurate, but do NOT add extra starch or flour. The second time I made it I made it exactly as the recipe stated and it came out so much better - much lighter and fluffier. It's still denser than your standard white bread, but it honestly taste identical to regular white bread. SO good. My picky toddler will eat a grilled cheese with this, which is a huge feat. I made this in my bread machine on the 'sweet bread' setting and it came out perfect.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sarah

Reviewed: Feb. 8, 2013

This is my favorite everyday gluten free bread recipe so far. A little idea to save time: I premix the dry ingredients (except salt and yeast) in large quantities and keep it in a gigantic zip lock bag. I then use 3 1/3cups of it per recipe. I also add 1 tsp of baking powder to the mix. I find sifting the dry ingredients helps making it fluffier. If not fluffy enough for your taste, beating the egg whites will resolve the issue.

Was this review helpful? [ YES ]
5 users found this review helpful