I have been looking for just the right GF loaf bread recipe and finally found this! I have made it twice now. My only changes: I add in 3 eggs not just 1 egg and egg whites, and I PAN ROAST THE CHICKPEA FLOUR until brown to take away that bit of bitter after taste that besan tends to give baked goods. Found that tidbit on a Middle Eastern recipe site a while ago. The only thing is that it is too much batter for my one pan (I bake at 350 for 1 hour) but not enough for two so I will have to tweak it a bit to get two loaves. Remember: Most GF bread 'dough' isn't dough - it is a very thick batter - this one included. Kind of like frosting in it's consistency. I have seen some postings that comment about it being 'wet'. It will be wetter than you think if you are not familiar with GF bread just yet. Hands down this is the best bread out there so far - even out of all the GF baking books I have - and it's a no contest alternative to the nasty, tasteless loaves available in stores. Thank you Alison, whomever you are!
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I have been looking for just the right GF loaf bread recipe and finally found this! I have...