I did this gluten free, made the following alterations: flour blend I used 1cup tapioca starch/flour, 2 1/2 cups fine white rice flour, and 3 tsp xanthan gum. Next time i will cut the gum in half though as i think it was too much. In three loaf pans I had to cook them longer because I put them all in at once. The one on the left was done at 50 minutes, the other two took about 20 minutes longer in increments of ten minutes. I started checking at 40 minutes though as gf baking is so different. Hope this helps anyone needing to convert it. Looking forward to freezing for thanksgiving to cut back on all of the prep I have to do that day for my gluten free dairy free soy free family.
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I did this gluten free, made the following alterations: flour blend I used 1cup tapioca...