I wanted white wheat bread, and this hit the spot. If you're looking for a light fluffy white bread, this isn't it. It's a heavy, filling bread. Most gluten free breads are. One slice is easily equal to 2, maybe 3, slices of wheat bread. But it smells right. It tastes right. I keep it in a ziplock bag in my fridge. About the 4th day it begins to dry out a little, but just warm it up and it's fine (won't toast like wheat bread though. I actually warm it on a higher setting on my toaster than I used to with wheat bread, because it's so dense, and takes longer to warm up). Here's what I've done: I replaced the soy flour with tapioca. I've made it with both brown and white flour. Some prefer it with brown. I don't. I think it tastes more authentic with white. But ... that being said, brown or white, the taste is very similar. I reduced the apple cider vinegar just a touch. I eye it ... it's about, say 3/4 of a Tbsp, give or take. I found I could taste it before this. That slight reduction was all I needed. Some suggested 1/2 a tsp of baking powder. I upped it to 1 tsp this last bread, and loved the texture. Delightful! I also noticed when the baked loaf came out, there was some flour/starch that hadn't been mixed in on the side. So ... when your machine begins the mix, just take a spatula, and carefully scrape down the sides that still have flour. It'll mix right in, and the loaf will be perfect. This is a great recipe. I highly recommend it. Thank you!
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I wanted white wheat bread, and this hit the spot. If you're looking for a light fluffy white...