Wow!! This turned out great, just as well as the whole wheat bread my mom always makes in her bread maker. It had a classic bread texture, the only problem is the taste is something I will try and play around with, though as far as gluten free breads go, it tastes great. After reading the other reviews, I made a few alterations to the recipe using some of their tips and some other tips I've found. Here is what I did: Used 3+5/6 Cup of Bob's Redmill All Purpose Gluten Free Flour instead of all of the flours and starches the recipe called for, (that amount is including the extra 1/2 cup other reviewers said this recipe needed), used a scant 1/4 cup of honey, 1 Tbsp of raw cane sugar, 1 Tbsp of mayonnaise, 1/8 tsp of citric acid (got it at the healthfood store along with the xanthan gum), 1/2 tsp baking powder,and since I didn't have buttermilk, I used 1 C heavy whipping cream with 1/2 tsp lemon juice an 1/2 C of water, though next time I will try 1+1/2 C buttermilk. I used the same amt of eggs, xanthan gum, yeast, salt, olive oil and cider vinegar as called for in the original recipe. I also made sure all of my ingredients were room temperature (just left them out on the counter a couple hours before making. For the bread machine, I selected a large loaf, medium color crust. I cannot wait to make this again and experiment! yum!!
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Wow!! This turned out great, just as well as the whole wheat bread my mom always makes in her...