This is a good loaf of gf bread and an excellent on for beginners to start with due to it's forgiving nature. We are 3 months into living gf due to our 8 year old daughter and this recipe was used for multiple 'bready' items and had multiple substitutions as I acquired more of the different flours. A few hints to help people tackling this without a bread machine and the recipe in general. First, if you don't have buttermilk,warm whatever milk up and add vinegar (let it sit). Mix the dry ingredients and the wet seperate. Combine all mixing well and it should be a batter bread consistency-think gloppy. Careful b/c if you sub. flours it can make it more dry so you might need to add some water. This happened to me when I used buckwheat flour. Put it all in a greased loaf pan, cover, and put in a warm over that has been shut off. Mine rises an inch above the edge of the loaf pan which is the norm for gf bread I've read. I'm playing with times yet but as another stated 350 for 50 min. seems to be a good base. It must sound hollow when tapped, another gf thing! Also, I do have to cover the top of mine with foil about half way thru the baking so it doesn't brown to much. I'll update this as I"m going to try a few loaves with the addition of 1 tsp of baking soda as another reviewer suggested. Hope this helps! Good luck!

Reviewed On: May 25, 2011

Our daughter was just diagnosed with celiac disease, so tomorrow we tell her. She has a Grandfather struggling to stay gluten free and at 8 years old she realizes that there are many treats she will have to give up. I made these tonight, not telling a soul they were gluten free. They were dense, rich and yummy with only a slight grainyness that no one mentioned. Tomorrow amidst the tears I hope these brownies give just a little ray of hope that not all is lost and that we can still enjoy treats. Thanks for a simple, good, no fancy flours recipe.

Reviewed On: May 7, 2011

I'm a northern lady so have had no prior experience with benne commercially or homemade. Holy SMOKES these are good. If you like the taste of sesame, these will be a hit for you. I used parchment on jelly roll pans for max space. While one pan was cooking for 5 min, the other cooled for 3 min, I took them off and reloaded the last 2 min. and changed pans out. I can see why others said they do take time. This worked for me. The only change I would make might be a bit less butter, mine were fairly greasy. Thanks Holly for introducing me to a wonderful southern food.

Reviewed On: Mar. 9, 2011