Just made this twice. DH was diagnosed as Celiac Disease this year and we have been trying different recipes to find a homemade bread that is decent. I made some minor changes. I added a package of gelatin for elasticity, and used millet flour instead of soy as I did not have soy flour. I used white rice flour, and added a couple of tsp of baking powder to see if it would help with leavening.
The first time, I used the Sweet Dough cycle, but it was almost as long as the regular cycle, and had a second rise - no good for gluten free breads, and I ended up with a very flat topped loaf. The texture was still pretty good and as my pan is small, it still made a tall enough loaf to make a decent sandwich. For the second time, I used the Quick Bread cycle, which is about half the time of the regular cycle, and seems to have only 1 rise. The second loaf also had the baking powder. It turned out just as tasty, and slightly higher than the first loaf.
The loaf was moist, sliced nicely, and had a mild, slightly sweet flavour. DH liked the texture of the fresh bread, and it made a nice sandwich that held to slicing and did not crumble apart like previous attempts. That is what DH wants, a bread that does not have a flavour that will overwhelm sandwich fixings, and that won't fall apart when he takes it to work and has it for lunch. If it continues to hold up to handling after a day or two, or after freezing, it may become our go to home made bread.
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Just made this twice. DH was diagnosed as Celiac Disease this year and we have been trying...