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Showing 1-5 of 5
on December 25, 2010
Fabulous French bread! I made a strong form out of aluminum foil to cradle the dough & help encourage it to rise up instead of falling flat. We were amazed at how tall this recipe rose and at the ultimate texture! The outside crust is nice and crusty, while the inside is light and airy. The closest we've been to non-gluten free French bread! My only problem with it was my oven must cook a little hotter, as at about 45 minutes it was already plenty browned so I put a piece of foil over the top & continued to bake for the posted times. I will probably adjust the timing next time to see if I can't end up with a lighter crust. We made this for Christmas Eve dinner and used it for garlic bread. Thanks for posting, Emily Elizabeth! :)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
on May 12, 2010
Wonderful French bread!! Unluckily my aluminium foil construction collapsed, so the bread spread to kind of ciabatta, but I don't mind at all - it tastes terrific!! I added some fiber husks, too, to enhance the dough, which worked great, and I had to use arrowroot starch instead of potato starch, but otherwise made as suggested. Thanks for posting - I'm going to buy a French bread pan to make this again :) Made for Healty Choices Tag Game.person 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 February 28, 2011
FINALLY a good french bread substitute. I made a 1/2 a batch just to try and it's the first GF bread that hasn't fallen after I took it out of the oven. It had a rise in the oven too and smelled like real wheat bread when it was baking. It doesn't have a lot of flavor but the texture is great and the crust really crusty. I tried using it for Brushetta and it worked great. I can see this being a good bread for french toast, french dip bread or even to make stuffing or bread pudding. Thanks for sharing this recipe.
UPDATE: After making this numerous times, I realized the last time I forgot to put a pan of hot water in the oven, without it was very hard crusted. With, a really nice one. So don't forget the water or pan with ice cubes.
on February 02, 2011
This bread does not stay around very long at my house! All three adults in the house are G-Free (Type II diabetes & celiac disease) and this is a great replacement for French Bread. We made Bruschetta with it - and everyone enjoyed it! Even my 3yr old nephew loves it with a little rosemary mixed in - Yummy!! :)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
on June 17, 2010
Wonderful thick crust on the outside and soft on the inside! The texture was amazing, but I found it a bit bland and the flavour wasn't amazing. I'll try again with other GF flour blends and see how it turns out!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
Serving Size: 1 (92 g)
Servings Per Recipe: 5
The following items or measurements are not included: