Reviewed: May 17, 2012

As far as gluten free goes....this bread was great. It works well for toast or just bread with peanut butter. But it's too dry and crumbly for a sandwich.

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Reviewer:

lisavl

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Reviewed: May 5, 2012

this always turns out to be a bread sized version of a tea-biscuit for me, and it always caves in. I must be doing something wrong but I followed all the directions as listed and on GF setting on my bread maker.

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Reviewer:

pattgal

Reviewed: Apr. 27, 2012

I made this recipe with all the exact ingredients except the buttermilk- I used 1% milk. I baked it in the oven. I preheat the oven to 180 F. then shut it off and immediately put the dough in to rise for 2 hours. Then I turned the oven on to 350 F. and baked for 40 minutes. Turned out great!! I highly suggest you give this one a try.

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Reviewer:

melissahendrickson

Reviewed: Apr. 18, 2012

I love this recipe but it doesn't always turn out perfect. Wondering if it is because without weighing there is a slight difference with each loaf. Does anyone have the ingredients as weights??

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Reviewer:

Lea

Reviewed: Apr. 7, 2012

I use this recipe as the basis for gluten-free bread-machine bread all the time now. I like to mix up the combination of flours. My personal favorite: 1 cup brown rice flour; 1 cup tapioca flour; 1 + 1/3 cup oat flour. I also tend to use less xantham gum (1+1/2 - 2 tsp) and substitute agave nectar for honey, and the recipe works out fine. I consistently have a problem with the bread collapsing, which I still haven't been able to get around.

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Reviewer:

MatthewM

Reviewed: Apr. 2, 2012

This is the best bread I have tried to date! I have allergy to wheat, gluten, dairy & egg so this is what I did: I didnt use rice at all (trying to avoid too much of it) Did 1 cupe oat flour, 1/2 cup sorghum, 1/4 cup flaxmeal (grinded it up, helps with binding since I used no eggs) & 1/4 up buckwheat. Omited eggs and used 3 TBSP applesauce mixed with 1 tsp baking powder and used 1 TBSP egg free mayo mixed with 3 TBSP water & 1 tsp baking powder again. I found I have to use less than 1.5 cups buttermilk, more like 1 1/4 cup, even though I didnt subsitute the 3rd egg. I didnt use cornstarch, used tapioca. I mixed it in my bread machine but transfered the batter into my bread loaf pan and put it in the oven instead. To make dairy free buttermilk: 1 cup non-dairy milk (i.e. soya milk) mixed with 1 TBSP apple cider vinegar or even lemon juice (I always use ACV though) Let sit for a couple minutes.

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Reviewer:

Farzana

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 17, 2012

good for gluten free. really good fresh, but quite dry if you eat later. Probably typical for gluten free bread. Also, I did not need to add more flour then the recipe calls for.

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Reviewer:

ahoffort

Reviewed: Mar. 10, 2012

THANK YOU SO MUCH! finally, a bread that tastes almost like real bread! My husband loved it and said he wants it again and he can eat real bread! I had to sub a few things I didn't have. I used milk, used brown sugar syrup instead of honey and tapioca flour instead of soy. Took one of the reviewers suggestions and added 1/2 tsp of baking powder. Also added a little flax seed and sunflower seeds for extra flavor. I used the standard 4 hour cycle on my panasonic breadmaker, no sweet or gluten free cycle available.

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Reviewer:

akline

Reviewed: Mar. 9, 2012

The cost of ingredients - $70 The cost of oxo containers for the ingredients - $100 The taste of this bread -priceless. I have bought every brand of bread I could find and tried numerous recipes. This is FINALLY something worth eating. It is a little yeasty, but otherwise, great.

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Reviewer:

terry

Reviewed: Mar. 5, 2012

This tasted awful. It gets two stars because eating it with honey and butter makes it easier to gulp down and it wasn't a total waste of ingredients. Made it as written. It was just SO bland. I know bread is supposed to be bland, but this was SUPER bland... I'm trying to find a recipe so i don't have to buy $5.50 loafs, but this recipe is definitely not it...

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