review #1: i made this in the oven. i used a combo of gluten free flour mix i got in bulk from a natural foods store (to replace the brown rice, millet and tapioca flours) and used chickpea and white rice flours as indicated in the recipe. i used guar gum instead of xantham gum. i mixed the dry and wet separately, then added the proofed yeast to the wet and then mixed dry and wet together. i let it rise in the loaf pan for an hour. i baked at 350F at first but saw it was getting too brown so i switched to 325. baked for about 50 minutes in a greased, glass loaf pan (it stuck though!). tasty, but the texture is kind of more like banana bread (i am new to homemade gluten free bread so maybe this is what GF bread is supposed to be like). the bread was too sweet and it browned on outside too much though, while the inside was fine. review #2: i made it again and it was not good. used 2 cups gluten free flour mix and 1 cup white rice flour. i also ran out of eggs so used 1 egg + 1/3 cup of "flax eggs" (ground flax seeds blended with water - a common vegan egg replacement) for the egg whites. i also used half the agave syrup. baked at 325F for an hour (i had to put it back in for a bit extra because although the outside was too brown, the inside was still a bit too wet). found the bread tasted far too yeasty and unpleasant. maybe the extra sweetness before had hidden that, or maybe my yeast went overboard.. but i will not be making this again.

Reviewed On: Nov. 8, 2011

this is an excellent recipe! i have always had trouble making pie crust before but this turned out beautifully. i used less flour (i had made double the recipe and instead of using 3 cups, i used 2.5).. it was more "buttery" and flaky, but i think a bit more flour might be better. it made more than 2 pie bottoms (would be perfect if making 2 pies with top and bottom). i also used non-hydrogenated margarine ("earth balance" brand which is all natural and excellent). the rest was the same. i added the water a little at a time as i mixed (less than the amount called for - just mix water in till it is a good consistency.. soft but not too wet). i also used 2 dinner knives to cut the flour and margarine together until very crumbly before i added the water. it came out very flaky and delicious! foolproof!

Reviewed On: Oct. 18, 2011