Reviewed: Mar. 17, 2010

Tried this and was not impressed. Will try a different type of G.F. flour mix like fava bean next time and see if it improves. Seemed very rubbery.

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2 users found this review helpful

Reviewer:

MARSHA

Reviewed: Feb. 2, 2010

I used brown rice flour instead of white and buckwheat flour instead of tapioca. Also used a bread tin to get the loaf shape! Like many others, I reduced the cooking time by about 20 mins. It is a nice, simple recipe and tastes good. Best of all it is guilt free as I have a wheat intolerance - so thanks!

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11 users found this review helpful

Reviewer:

Niobe

Reviewed: Aug. 11, 2009

this recipe is easy and comes out fine. As far as other people's comments as to this not turning out like true soda bread, I really don't know anything about that, but the bread is delicious and sweet.

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7 users found this review helpful

Reviewer:

craiglalonde

Home Town: Dunnville, Ontario, Canada

Living In: Waubaushene, Ontario, Canada

Reviewed: Mar. 16, 2009

Maybe it's the fact that I haven't eaten bread in several months but I thought this was delicious. It was sweet, moist and chewy. More like a yummy breakfast bread than a more traditional dry soda bread. I substituted soy flour for the tapioca flour, and milk curdled with 1 TBS apple cider vinegar for the buttermilk.

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24 users found this review helpful

Reviewer:

Jess

Reviewed: Jan. 11, 2009

Great GF soda bread. Excellent warm with honey butter!

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9 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Dec. 1, 2008

I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread, but the taste of plain white bread. It would be fine for dipping in a soup, or making garlic toast from. It is not the soft bread for making sandwiches so many of us long for. Next I will try some of the other gluten-free bread recipes on this site.

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27 users found this review helpful

Reviewer:

dgillam

Reviewed: Jun. 30, 2008

This is very, very good. It's a little sweet, but that's okay with us. The bake time is way off, though. I have a convection oven which reduces the baking time, but it still took only 25 minutes. Thanks for a great recipe.

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13 users found this review helpful

Reviewer:

CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Jun. 23, 2008

This recipe was very dry once it cooled down. It needed some other kind of spice, I may have added sugar as well.

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2 users found this review helpful

Reviewer:

ENSOLETTE

Cooking Level: Expert

Home Town: Tallmadge, Ohio, USA

Living In: Evanston, Illinois, USA

Reviewed: May 6, 2008

I have made this bread 2 times. I took the advice to cut down the cooking time to 30 min. both times. Both times the bottom was burnt, and top wasn't. This is not a problem with my oven. It had a strange taste, too.

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8 users found this review helpful

Reviewer:

M3B

Cooking Level: Intermediate

Reviewed: Jan. 28, 2008

Great Recipe! I found it a little sweet so would probably cut out a bit of sugar. I also made it dairy free by using soured soy milk of eqaul quantity. Turned out very well. Thanks for the recipe!

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5 users found this review helpful