I made this for a friend who is gluten-intolerant, and who doesn't have time to bake. Though I did not taste the bread myself, she emailed the moment she received it and called it "phenomenal" and asked for the recipe immediately! I did substitute 1/2 cup sorghum flour for 1/2 cup of the white rice flour, and substituted gluten-free potato flakes for the potato starch. The batter was fairly stiff, somewhat like a muffin batter. Using the buttermilk as called for kept the dough fairly stiff, so I did not increase the amount of liquid. I let the batter (or dough) rest in a warming drawer for about 15 minutes before spooning into the greased loaf pan. I baked it at 350 for about 45 minutes, as suggested by another reviewer. I tested it with a toothpick to test for doneness, since this isn't a typical yeast bread. My friend raved about both the flavor and the texture, which she remarked was similar to a moist quick bread. I can't wait to try some myself, even though we don't have problems with gluten in our family. Thanks for a recipe that really works beautifully!
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I made this for a friend who is gluten-intolerant, and who doesn't have time to bake. Though...