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This is a ten star recipe, thanks for sharing! We are casein free so I used about a cup and 1/4 of cashew paste (leftover from making cashew milk) with a seperate 1/2 cup of warm water to bloom the yeast. I cut the yeast back to 1 tablespoon (candida scares me) used 1 cup of arrowroot to replace 1 of the cups of tapioca (tapioca binds with and removes calcium) and raw apple cider vinegar instead of the lemon juice. I baked it in an 8 inch cake pan because I was using it for stuffing. It turned out extremely well. The texture is like a really good sour dough bread and the taste is divine. I will use this recipe for foccocia, stuffing and subs from now on. Thanks again.

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Chef# 616082 March 08, 2009

Really good bread. Added some cranberries to recipe. I will make it again.

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annikamorano February 13, 2013

I am so glad that I came across this recipe! I have NEVER baked bread before and this came out absolutely wonderfully! I will share this recipe with all of my gluten-free friends and try a few flavored variations :)

THANK YOU!

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Brown Rice Bread: Gluten Free