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

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.

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

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.

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

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!

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

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.

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.

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.

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!

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.

It also started molding within two days of baking. Crumbly texture, similar to dry pound cake. Will never use this recipe again.

I'm rather miffed by this recipe. I followed the instructions carefully and ended up with the dough running all over the place. My breadmaker was next to ruined. I will not be trying it again.

I have enjoyed many great loaves of bread from this recipe.I chose from the early recipe soy beverage instead of water,tapioca flour in place of potato starch and soy was the flour. It toasted great and tasted great with soy margarine and wild berry jam. Syd Lennox Elmira, Ontario

This is good.Very easy to make.My husband is Gluten Senitive.This is the first bread I made..Linda

This makes a really, really nice bread. The bread machine needed a little extra help as the flours used do not absorb liquids as well as wheat flour. I used semi-skimmed milk instead of butter milk, and Terrence Stamp multi-purpose wheat free flour instead of the soya and the result was great