By Chickee on June 11, 2007
Photo by **Jubes**
Photo by **Jubes**
"This is a great bread with a unique soft texture. It will make (sort of) baguettes that can be made into garlic bread- they are a little flat, but they do the job! This will make one loaf, or two smallish baguettes. Easy to make dairy free too, just use soy milk."
Serving Size: 1 (68 g)
Servings Per Recipe: 8
"I made this for my four year-old Autistic son who is on a gluten free diet. We used it for peanut butter and jelly sandwiches. He is an extremely picky eater and ate this without complaint or resistance! I used a bread maker and it turned out pretty good. It did turn out a tad bit shorter than an average sandwich bread would be. The bread was pretty much tasteless so it I would expect that it would blend in with any flavor. When I first took it out of the bread maker it was very moist and had a great texture. It did get dry after a week being stored in the refrigerator. (Like any gluten-free bread)."
"This was one of two recipes I tried for gluten free Communion bread. It was very easy to make. However, when I took it out of the oven it shrank into itself-I probably under baked it. Next time I will add some baking time and will also try quick yeast-But I will defintlty try again because it had a great flavour. Cook's error not recipe error. Thanks for posting."
"*Reviewed for Aussie/NZ Recipe swap Nov '07* Very easy to make. I used a bread tin to bake a loaf style bread. I agree that this bread would be great made into garlic bread.I think that it would be better suited to being made in a slice tin or shaped into a flat bread with some olive oil, parmesan cheese, rosemary, maybe some olives and sun-dried tomatoes- more of a foccacia style bread. It would make a great foccacia! The bread was easy to make, soft and not crumbley at all. It had more of a soft spongey texture. Thanks for posting a great, versatile recipe Chickee. Photos also being posted :)"
"This was absolutely the WORSE recipe ever! I followed the directions to the tee & it was horrible. When it was done, it looked great - so I tasted it while it was hot... not too bad but it left the worse aftertaste! I wrapped it up to keep it fresh & sliced it after it cooled - HARD AS A ROCK! Don't waste your time or money on this recipe! I don't believe for a minute that the person who posted it actually tried the recipe! The worse $12 I ever spent!! (I threw it out to the birds & even they won't eat it! LOL)"
"Oh my goodness! This is the best GF bread ever! I don't use any specific type of flour, I just use whatever I have (buckwheat, quinoa, etc), but I did use the tapioca starch like the recipe called for. I also included some ground flax seeds in the measure of flour. Ground flax works together with the gum to hold the bread together. I also used butter instead of oil. Other than that, I followed the recipe. Very delicious, very good texture, suitable for sandwiches. Even my non-GF relatives like it."
"This is a great recipe for Playdoh but not sure it's that good for bread. There was little taste, the crust didn't brown properly (even though I brushed it with oil per the instructions) and the texture was almost glue-y."