Comments on: Finally, Really Good Sandwich Bread (with Brown Rice Flour)

By: Eggnog French Toast | Gluten Free [Cooking School]

Eggnog French Toast | Gluten Free [Cooking School] — Tue, 30 Dec 2008 04:01:27 +0000

[...] you haven’t found a gluten free bread that you like, try my recipe for Finally, Really Good Sandwich Bread. Like What You’ve Seen? Enter [...]

By: Diana

Diana — Mon, 29 Dec 2008 03:23:46 +0000

Mary Frances, you’re so welcome. I hope you enjoy it as much as I am. The cinnamon is really good for your blood, and if you use virgin coconut oil, it has many nutritional properties, such as controlling the flora in your digestive system and keeping your whole system in check. The coconut flavour tastes really good with the cinnamon & raisins and goes really well with the flavour expectations.

I think my next try is to make that pumpernickel-type bread that I mentioned in a previous post by adding molasses and carraway seeds. I want to make a spinach dip to go with it for New Years Eve. I just have a few things to figure out with the dip ingredients to suit it to my diet.

Even after all of my diet restrictions are lifted, I’m still going to use this recipe, as it’s so yummy and easy to make. I don’t miss the wheat whatsoever.

By: Mary Frances

Mary Frances — Mon, 29 Dec 2008 01:00:41 +0000

Hi Kelly,
When you put the yeast in the bowl to get frothy, that is called “proofing the yeast”. It lets you know that the yeast is good and let’s the yeast get to work. However, the bread still needs the kneading and rising cycles. The bread is a 1.5 lb loaf, but you can get it to be taller by mixing the ingredients before you put them in the bread machine and making sure to mix the dough for several minutes to allow the xanthan gum to develop. The bread machine knead cycle doesn’t seem to quite do the job. If you mix it all outside the bowl, then you can (but don’t have to) leave the dough blade out of the machine.

By: Mary Frances

Mary Frances — Mon, 29 Dec 2008 00:56:46 +0000

Diana, I just stocked up on flour again and will definitely give this a try this week. Thanks so much!

By: diana

diana — Fri, 26 Dec 2008 21:57:09 +0000

I made the really good sandwich bread again, with a little twist. I put honey to proof the yeast (which worked great, btw) and added about 2 tsp cinnamon and a cup of raisins. The cinnamon raison bread turned out perfect. It smelled so good when it was baking, too. Makes great cinnamon toast. I put some virgin coconut oil on it and that just made it even better.

Thank you, Mary Frances, for this wonderful recipe.

Diana

By: Lori

Lori — Sun, 21 Dec 2008 04:33:38 +0000

I wanted to share with those of you that can not eat casein, that ghee is casein free. Casein is similar to clarified butter except that all the milk solids are removed. It is found in Indian Grocery Stores. You can also buy organic ghee in your local health foods store. The organic ghee is very, very expensive. I think I paid $15 for a pound of it.

I have used it cup for cup to replace butter in recipes however as I sit here thinking about it, you may want to use a cup less 1 or 2 tablespoons since regular butter is not pure fat.

By: Kelly

Kelly — Sat, 20 Dec 2008 09:27:29 +0000

I dont have a 80 min setting on my bread machine. I did as the recipe says and just hit the white medium setting and 2 lb loaf with paddle in. The loaf only came out 3″ high but was wonderful, cooked all the way thru and the crust is great not overly done. new to bread making and gluten free for my 6 year old, my question is what size loaf does this make. Also when you put the yeast in the bowl to get troffy is that like letting it get a head start so no neading and rising in the cycles are needed? Can i make this by doing liquids then dry then yeast like I usually do? I just love the bread and the sugar cookies are wonderful too. Thank you for this site Mary Frances.
Newbie Kelly

By: Mary Frances

Mary Frances — Sat, 20 Dec 2008 07:26:51 +0000

@Diana: I’m so glad it turned out! I need to go back and update that post. You’re questions have reminded me that there is a lot of info from readers in the comment that really should be put into the main post.

By: Diana

Diana — Sat, 20 Dec 2008 01:54:48 +0000

I made the bread today and the taste was great. It didn’t rise as high as it was supposed to, but I know what I did wrong and what I need to do the next time I make it. It was great to taste something that good.

By: Diana

Diana — Fri, 19 Dec 2008 14:11:06 +0000

Hi again, Mary Frances,

I don’t have a gluten free bread maker, so I was wondering what temperature you would suggest to set my oven to, to make this? I want to try it today.

Thank you,

Diana