- Most Helpful
- Highest Rating
This is a nice, soft, fluffy bread. This is the second time I have made it and it turned out just as good as the first time. This time I doubled the recipe and added 1Tbs vanilla. I made one regular loaf and with the second loaf I added honey swirls and topped it with cinnamon and sugar. It was so yummy! Thanks for sharing this recipe.
I have tried too many GF bread recipes to count and have always been disappointed - this one is a winner - by FAR the best and the closest to 'normal' (and I can eat gluten - it's my family that is Celiac). I increased the recipe by half again and made a larger loaf with great results (the egg increase was 1 egg white). I also mixed by hand. My family simply can't get enough - I am going into mass production!
Wow! Awesome! Super fluffy with tons of air pokets. Very light in texture. I used 1 cup chick pea flour, and then tapioca and corstarch. Would recommend baking at 375 as it did get a bit browner than I prefer.
Miraculous! After being in denial for many years, my DH has finally been told by a new GP to eliminate gluten. Living in a small town it is hard to find all the weird GF ingredients so yesterday we tried the bread with guar gum instead of xanthan gum. Finding out afterwards that guar gum inhibits yeast, we had an idea why the bread turned out like a gooey brick. Today, after making more of an effort to find xanthan gum, even though the flour mixture we used wasn't the recommended one, the loaf rose, looked and tasted like normal bread. Thank you very much.
I tried this recipe after a disatrous attempt at gluten free bread in my bread machine. I was so happy with the results. The loaf is a rich nutty color and the texture is perfect and springy. I did modify the recipe to accommodate my son's egg allergy by substituting the 2 eggs with Ener G egg replacer (mixed with rice dream) and using margarine instead of butter to make it dairy-free. Thank you so much for posting this great recipe.
This really good! I used your recommended flour recipe, which also makes outstanding buttermilk pancakes. I used an extra egg in place of the egg replacer, as it's expensive and mostly tapioca flour, anyway. A little too moist in the center, probably because I only baked it 50 minutes ( the extra egg may have contributed). Next time, I'll try baking it for 60 minutes, but lowereing the temp to 375, as the crust on the bottom and sides got darker and thicker than I would prefer. My oven may be running a little hot. Will recommend this recipe to others. Thanks, Catfish Charlie!
Catfish Charlie is my new HERO!!! Your flour mix & this bread recipe are awesome! After having tried many recipes for bread, this was the first that came out looking, feeling & tasting like a good bread. I was an avid bread maker pre-celiac & was really having trouble adjusting my family to the nasty versions that are out there. This recipe mixes up quickly, raises well, & slices beautifully. It does not need toasting to be able to eat it either. This is a must have!
This bread has a wonderful texture and great flavor! A little sweet for my taste, but no one else in the family thought so. I didn't have bean flour so used a blend of rice and tapioca flours. I didn't have egg substitute, and used dough enhancer instead of vinegar. I'm looking forward to trying this with different flour combos.
I have made a lot of gluten free breads, bought all the expensive flours, and hated the bread that came out of every one. Then I found this recipe, YAY!!! I threw out so many breads that were a goo brick. This recipe came out perfect. It tasted like bread and I had my very first sandwich in a VERY long time. It was so good that my daughter, who is not allergic to anything, ate most of my bread. She had her own bread in the fridge! I am now making a triple recipe so that I can have more than 2 sandwiches. Thank you Catfish Charlie :D
Turned out like goo. I don't know how you got gluten-free bread from this?