This is by far the best recipe I've found for gluten free bread. I made this the other day for my husband and was so excited at how it turned out. It didn't taste like gluten free which says a lot about this recipe! This is better than Alison's bread which is also a good bread recipe on this site. When i read the reviews before making the bread I found several people had bad results and "gave up" on this recipe. Don't take their advice, this recipe does have one mistake: the liquid/flour ratio is off. I had to add about an extra cup of flour/starch, (rice/potato/tapioca) and if i hadn't been watching the bread machine I may have been disappointed like the other reviewers. The dough was more like a banana bread dough than a bread dough. I just scooped it out of my bread maker and poured it into a loaf pan and baked for about 40 mins at 350. It rose beautifully and tasted fantastic! the only other thing i changed was to use tapioca flour instead of soy. Update: I have made this recipe several times now (once as muffins with cinnamon sugar in the middle -see picture) Another time I tried adding a lot more flour to get it to a more "bread dough" consistency. This ruined the loaf, it was so dense, it didn’t rise. Stick with a banana bread consistency and you’ll be happy.
Was this review helpful?
654 users found this review helpful
This is by far the best recipe I've found for gluten free bread. I made this the other day...