By Nurse Rain on January 28, 2010
Photo by romerje
Photo by romerje
"I have tested this recipe many times in many ways, and it is really faboulous bread. Make sure you don't overmix the dough, and only let it rise once when its in the pan. Xanathan gum is expensive but it lasts a very long time. I have subbed many different gf flours in this recipe, and they all turned out "fine" but this one is "fabulous"."
Serving Size: 1 (913 g)
Servings Per Recipe: 1
"I just made this. It was very easy and very good. Very dense and moist. I will definitely be making this again! Awesome recipe Nurse Rain!!!!"
"It's ok toasted, but it is really sticky even after being cooked. Not one we liked very much. Sorry."
"Better than any I've tasted - including the GF bread mixes you buy at high $$! I'd love a recipe that turned out this good that could be made either with just the bread machine or just the oven but all in all it didn't take that long to make it - just more dishes. We don't use much bread in our diets since going GF because the taste and cost but I think that is about to change! Hello toast and ow so good french toast and ow to dream of an actual sandwich again!"
"Excellent - the best rice flour bread I have ever produced! I hadn't Bob's Red Mill flour but a German gluten free mix which turned out very well. Thanks for posting this! Made for Healthy Choices Tag Game."
"My gluten free grandchildren loved this! So did my son-in-law that isn't GF. Asked if I could make it again. Now that's a great rating in itself. I really like the way the bread machine mixes the ingredients but I usually always put my breads in my stone pan so this worked out really well. I will put this recipe on my list to make weekly for them."
"Just pulled the loaf I made out of the oven. Nice crust, good texture and not as heavy as many of the rice flour breads usually are. The taste is good. I followed the recipe to a T. Thanks Nurse Rain, this is a very good recipe."
"This turned out well for me. I am on a quest for a good tasting loaf with good texture. This had good texture but the typical smell like most GF breads (I will experiment with other flours next time)I have been trying. It was not gummy like some recipes. It rose well and baked up nice. I have to make this DF/Egg free also for additional allergies so I am not going to rate this, just comment on my results. Since most techniques are the same in GF baking I just used my Kitchenaid with paddle for 4 minutes after adding all ingredients and went from there. Thanks for posting."