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Showing 1-4 of 4
on March 05, 2011
This is really an excellent GF recipe! The bread rose very nicely, and as you say in the intro, the texture and density were perfect. DH actually had to ask if it was GF or not. Now that's when you know its a good recipe! :) I will definitely make this one again, but found that I missed a little spice in the flavor, so I'll probably throw in a dash of cinnamon and or fresh nutmeg. But that's just personal preference, and DH doesn't like cinnamon anyway, so as far as he's concerned this recipe couldn't get any better! I followed the recipe as written, but scaled it down to 1 loaf, as my banana-crazy DD ate two of the 6 bananas before I got a chance to make this. In the case of reducing this recipe I needed 1-1/2 eggs, so I used one whole and one egg white. Then I made a little boo-boo while letting DD (4 yrs old) measure flours and starches and I forgot the xanthan gum. I realized it after the batter had been in the oven for about 3 minutes and knowing how important that gum is to GF baking, I pulled the pan out of the oven, sprinkled the xanthan over the top and then stirred it all in as best I could. Even with that kind of mistake, this recipe turned out beautifully. Mine baked up perfectly in 55 minutes (I started checking at 45 and added 5 each time), and we all agree that even though the inside is moist and soft, just like we're always looking for, that the slightly crunchy-sweet crust was our favorite part! Thanks for sharing your recipe, good2bdunn! Made and enjoyed for Spring 2011 Pick-A-Chef. You've been adopted! :) http://www.food.com/bb/viewtopic.zsp?t=352458&postdays=0&postorder=asc&start=0people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 02, 2012
I registered to the site just to review this recipe. This is THE BEST Gluten-Free recipe I have tried. Absolutely amazing! I have made this several times in full size loaves, mini loaves, muffins, & mini muffins. In each size, the consistency is perfect, rises perfectly, & maintains great texture over the few days it takes to eat it. Don't let the idea of a "double batch" overwhelm you. You'll be glad you still have another loaf because the first one is gone before you know it!
Thank you so much for sharing this recipe! My life would suck without it!
on October 26, 2012
I made this last night and the reviews are right - it really is excellent. I had to use cornstarch instead of potato starch due to allergies and it still turned out moist and tasty. I added a little too much lemon, but I kind of like the extra tanginess. Great stuff!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #253391
on September 09, 2012
Great texture and flavor! I replaced the egg, oil and milk with 3/4 cup applesauce and 1 6 oz. container of vanilla. I also added about 6 oz of crushed walnuts, although I'll add a little less next time.
We baked one regular sized loaf and three mini-loaves out of this. It was a big hit with kids and adults alike. Thank you so much for the new favorite recipe!
Serving Size: 1 (126 g)
Servings Per Recipe: 16
The following items or measurements are not included: