I made a loaf a few days ago, with a few changes because of soy allergy. I subbed almond milk for soy, xanthan gum for lecithin, and garbanzo bean flour for soy flour. Some had complained of crumbly bread, so I added a tablespoon of ground flax with 2 T. water. The batter was quite wet, but I went ahead with it. On second thought, I would add a little more flour for a drier batter. I thought the loaf was done after 40 minutes since it was brown and a toothpick came out clean, but definitely should have left it in longer. I let it cool, put it in the fridge, and started slicing it the next day. It has a fabulous taste, but I find the bread to be a little too dense. However, I'm going to try this again since I made some errors, and work on making a less dense loaf, because the taste is worth it. The tiny bit of cinnamon and a flavorful local honey make it a real pleasure to eat.

It's hard to believe you can get such delicious bread that's wheat and dairy free. Stunning with hummus and beansprouts. The reason I only gave it 4 stars is that it dried out quite quickly. I think next time I'll make 2 mini loaves and freeze one, just to make it last better.

This is a nice alternative to rice bread. (gluten free diet). It is crumbly, but has a good taste. It is plain by itself, but good with jelly. I checked it at 40 min., and it was already done- 35 min. early. The recipe said the batter would be stiff. It was runny. So, I added flour until it was somewhat stiff. I did make a few minor changes to fit my diet, but I don't think the changes altered the recipe enough to cause the batter to be runny. I used rice milk instead of soy, extra brown rice flour to replace the soy flour, and agave nectar instead of honey.

This was surprisingly good! I didn't have any liquid lecithin (a binder) so I used one teaspoon dry guar/xanthan gum, another binder, per cup of flour (a total of 2 t.) and upped the "milk" by 2 T. Also, I didn't have arrowroot powder, so I used cornstarch which is similar in property. I have to admit I was a little hesitant to add cinnamon to the recipe, since this is not a dessert bread, but I did anyway and it was wonderful! This would still be a wonderful bread without the cinnamon. The texture was a little crumbly, so I am going to make this again and I will add an extra tablespoon of cornstarch or arrowroot, and I think I'll try it without the cinnamon and see if it makes a good sandwich bread. Thanks so MUCH for this recipe!

Delicious! I was very pleasantly surprised with this recipe. It's very difficult to find palatable recipes that are vegan, all-natural and wheat-free. It turned out very moist and good, liked by all. Thanks!