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    You are in: Home / Recipes / Gluten & Lactose Free Bread Recipe
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    Gluten & Lactose Free Bread

    Average Rating:

    27 Total Reviews

    Showing 21-27 of 27

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    • on December 01, 2008

      This bread is really good, much like regular bread, very light and fluffy. The best recipe we've tried for GF Bread.

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    • on November 07, 2007

      This is the best gluten-free bread I have tried or made. Storebought bread is expensive and not very tasty. This bread is so close to the real thing. I make this all opf the time now. Last night I made some and did not have any egg substitute so I used three large eggs instead. I have always loved potato bread so I boiled two small potatoes and used the water from them inplace of the water. I also mashed up the potato and added it. Awesome. I will keep experimenting with this recipe!

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    • on September 10, 2007

      Thank you so much for posting this recipe. We a newly gluten free family and this is by far the closest thing to real bread we have tried yet. I ended up making two loaves in two days because the first loaf was gone in no time. My daughter is so excited she can have "normal" sandwhiches in her lunch again. Wish I could give it more stars. I never thought I would be able to make a gluten free bread with real bread texture and flavor again.

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    • on May 28, 2007

      This was OK... I baked it using the bread maker. Although the taste was excellent, the crumb and texture was just not right... it was quite holey? I will try again using the mixer before making a definitive decision but until then I'll stick with my usual recipe. Thanks!

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    • on December 20, 2006

      I loved this recipe. As others have said it is the closest thing to "real bread" I have found. I did try using 3 eggs instead of 4 egg whites, butter in place of the canola oil, and used milk instead of water and thought it was still very good. Thank you so much for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2005

      This recipe is so womderful... it is the closest I had to real bread in a long time.I mixed it in the bread machine , and tranferred it to a loaf pan... thankyou so much.

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    • on April 30, 2005

      This was the first recipe I found on Recipezaar which got me to thinking what a good website I had found. I have followed the recipe twice now and find it makes up best with all the dough baked in one very large tin. Split the loaf in half if you want to and freeze half of it. The slices end up a little on the small size if you don't bake all at once. My husband who is on a wheat and gluten free diet said this was the nearest thing to "normal bread" he has tasted since he started the diet about three months ago. I haven't tried any variations yet but will keep you posted!

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    Nutritional Facts for Gluten & Lactose Free Bread

    Serving Size: 1 (990 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2322.7
     
    Calories from Fat 549
    23%
    Total Fat 61.0 g
    93%
    Saturated Fat 5.4 g
    27%
    Cholesterol 0.0 mg
    0%
    Sodium 3794.5 mg
    158%
    Total Carbohydrate 397.7 g
    132%
    Dietary Fiber 12.6 g
    50%
    Sugars 42.1 g
    168%
    Protein 40.3 g
    80%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

    Red Star active dry yeast

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