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This recipe was inspired by recipes all over the web including celiac.com. After scouring the internet for tips on how to make a great tasting bread, I think I've come up with the best gf bread recipe! I can say with confidence that this recipe tastes like "real" bread because I'm not gluten-free. It is also pliable, not crubmly. My parents and son have gluten allergies, along with egg, soy, and dairy (cow and goat) allergies. So this recipe is free of those. I hope you don't substitute anytihng when making this recipe because you may not have the same results at home. I think the two main ingredients that set this one aside from most others is the sorghum flour and the unflavored gelatin. Sorghum flour is a grass which more resembles the flavor of wheat than other gf flours and is frequently used in Africa and Asia. The unflavored gelatin makes this recipe moist and spongy. Just a note: this makes more than one loaf...about a loaf and a third. I haven't perfected it down to just one loaf, but wanted to share with you anyways. I hope that you and your enjoys this as much as my family does. If you try this and figure out how long the baking time is on a non-convection oven, please post this information in the rating so that others will know. Preparation time includes rising time.
Units: US | Metric
Serving Size: 1 (762 g)
Servings Per Recipe: 1
The following items or measurements are not included: