Fabulous!! We have been gluten free for almost 6 years and this is one of the best breads I have had, especially out of a machine. (I usually make it by hand)
I did change some things: we are Dairy free also, so the milk I did a straight swap of buttermilk to Soy Milk+lemon juice (to keep the acid balance the same) I used buckwheat flour instead of soy flour and for the 2 c of white rice flour I used about 1 cups white rice flour, 3/4 c brown rice flour and 1/4 c corn flour. I was using up an assortment of bits of flours I had. I have no doubt that it would be equally good with the flours as written.
I used the regular white bread setting on the breadmaker, as it gives more time to work the dough and let the liquids fully hydrate the flours. I scraped about 2x. My dough looked thick, but not as thick as wheat bread dough.
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Fabulous!! We have been gluten free for almost 6 years and this is one of the best breads I...