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Made this in the bread machine and was very impressed. This was the first homemade GF bread I have baked. I have tried a few GF bread mixes; most were just OK. We loved this bread the same day, it does decline as it becomes older. Unlike some GF breads, it didn't need butter or something else on it to taste good. It is true that it didn't rise that high, but we thought it was still light and airy, with a good texture. I also wonder if there is a conversion issue, because one packet of yeast is 2.25 teaspoons, not a tablespoon, so I am not sure which one is intended in the original recipe (zmail me if you have the answer). I would definitely make this again!
I just received "The Gluten Free Kitchen" by Roben Ryberg a couple of days ago and baked this bread yesterday. It's wonderful and reminds me of the taste of Kinnikinnick English Muffins. I added slightly more than a tablespoon of apple cider vinegar to a glass measuring cup and then filled it to the 1-1/4 cup mark with Lactaid milk. The bread was great when cool enough to slice and of course, today it's toast. lol Might try making garlic bread from some of it and also French Toast. Yum!
This loaf didn't rise as much as I thought it would, it came out quite dense, even though I let it rise for a little while before cooking. The taste was fine, so will give it another go.
I've made this loaf twice now. The first time it didn't rise as much as I thought it should, but it had a nice taste and texture. The second time, I made french sticks, sprinkled with sesame seeds and allowed the bread to rise in a warm oven first. The texture was wonderful and the taste was good. I subbed the buttermilk with soymilk with about 2 tsp of lemon juice added. I love the fact that it is so quick and easy to make.
This has to be the best GF bread I have every tasted! This is the first "homemade" loaf bread I have every made (outside of banana nut bread) and the directions were easy to follow. Thank you so much for sharing! I will make this often!