27 Reviews

Our family is less than a week into trying to go gluten and dairy free for our daughter, for whom we are trying to resolve some serious behavior issues. Last week I bought some gluten and dairy-free bread at the store, and it is AWFUL. It feels and tastes like a sponge, and it was very expensive. My daughter is a picky eater, so I was feeling like finding something to send her to school with for lunch was going to be unmanageable, but then I decided to try baking some and found this recipe. I just had my second slice - it is AMAZING!!!! I would not know it was missing wheat. I was only going to have one tiny piece, but had to have a second one. The only deviation I made from the recipe was three eggs instead of the egg substitute and egg whites, and I used the oven recipe because my breadmaker doesn't have a gluten-free setting. What a relief - my daughter can eat peanut butter sandwiches for lunch again! I am a happy mom right now. :-)

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sweetafton March 04, 2014

Pretty good bread. I will say that my dough didn't rise before I baked it and didn't spread out so the way it was in the pan, was the way it baked. Still turned out good.

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Everything Sweet November 04, 2012

I only had one egg, so used one whole egg and 2 TBS of milk. I used flax meal as my egg substitute. This did not rise very high, but isn't super gummy. I replaced potato starch with white rice flour, and replaced cornstarch with tapioca flour (due to severe allergy to corn). This made a HEAVY loaf, not fluffy and YES you can tell this is a gluten free bread. Like most homemade GF breads, this tastes like french toast without the flavorings.

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razzintaz March 06, 2012

I make this bread for my gluten and dairy free dad and he loves it. I make it into 4 mini loaves and do half of them with sugar & cinnamon and raisins. I usually soften the raisins ahead in water and baking soda. I have also experimented with substituting agave nectar for the sugar and it works great.

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SwissMiss1990 April 10, 2010

Made it is my bread machine. It turned out great. I love the taste and texture. I am going to try it in the oven to see if it turns out different.

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T-nini August 31, 2009

This is the most amazing gluten free bread I've ever baked - and I've baked a lot! It wasnt too sticky so I was able to knead the dough and braid into challah. The flavor was delicious but more importantly, the texture was almost like real challah! I used 1 whole egg and 3 egg whites instead of the egg powder and will do it exactly the same next time.

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989727 August 31, 2009

This bread is good! i'll be making this often, I think, as I'm very happy with the result. It's fluffy and flexible, easy to slice thin without being at all gummy. I substituted one cup of rice flour for a cup all purpose GF flour that had guar gum in it, because I didn't have any xanthan gum. I also used three whole eggs, like PetiteKitchen suggested. Prep time was 15 minutes mixing and measuring ingredients, 45 minutes rising and 40 minutes baking in the oven. It came out looking exactly like the loaf in the photograph ;-) The children gobbled it up, and I could hardly keep myself from doing the same!

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Suzy mom to 2 June 15, 2009

I made this today using 2 c. rice flour, 3/4 c. tapioca flour, 1/4 c. garbanzo flour. Then, I didn't have any egg substitue so, I just tossed in 1/3 c. ground flax seed. I also used 3 whole eggs. I put the whole batch into one of my larger loaf pans. It took an hour to rise to the top of the pan. When I put it in the oven though, it did not rise more, if anything it actually ended up sinking back down a bit. I'm guessing it is because of the changes I made. The bread itself is quite good. I just wish I would have used a regular loaf pan instead of the larger one, I'm guessing the loaf would have been taller, and made better sandwich bread. As it is, this loaf turned out quite flat, more like a meatloaf shape than a bread shape. It is pretty good though...better than the store bought rice bread. I will try again when I get some potato starch, and will omit the flax, and try the smaller pan.

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Cookin'-4-5 April 01, 2009

This recipe is great. I used 1 cup brown rice flour and 1 cup white rice flour. I used honey in place of the sugar. I also used an extra tbsp of rice flour instead of the egg substitute . I used 2 eggs instead of 4 egg whites. I used olive oil instead of canola oil. Also I cover the bread with a tin foil tent after it has baked about 30 to 35 minutes. Then be sure to bake it the full 45 minutes . When I have baked it a only 40 minutes and it is nice and brown,, it appears to be done but it seems to fall a little and it really effects the texture. It seems to get a little wet and gummy .I think it is better to overcook it a little than to under cook. When baked right my family can't even tell it from regular bread. Also be sure to let it cool a little in the pan before tipping it out. It is much more sensitive to falling than regular bread. Be sure to let it cool completely before slicing. It also makes great french toast.

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patsbeads February 08, 2009
Gluten & Lactose Free Bread