Comments on: Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

By: Georgia

Georgia — Mon, 29 Nov 2010 18:12:46 +0000

For an egg substitute: for each egg use 1 Tablsp. ground flax seed mixed with 3 Tablsp. water.

Mix it when starting your recipe and let it sit for about 10 minutes before adding to the other ingredients. It will thicken & become rather gelatinous. It works great, at least in the baked things I’ve used it in.

By: Barb

Barb — Sat, 27 Nov 2010 03:08:04 +0000

OMG!! This recipe rocks!! I’m SO glad I found this site. I’ve been missing sandwiches so bad that I broke down and ate one with regular bread. BIG mistake. So I found this recipe and finally got all the ingrediants. Couldn’t find soy flour, so used quinoa instead and it came out great! I’d already eaten dinner, so I had a piece with some cinnamon sugar on it and my mouth was in heaven. Thanks, thanks, thanks!

By: Jean

Jean — Fri, 26 Nov 2010 18:53:37 +0000

Thank you SO much for this recipe! I’ve been gluten free for over 2 years but have not found a gluten free bread that I liked with the exception of Udies which is $5.50 a small loaf!!! I’ve made 2 loaves in my bread machine and my 3rd is baking now. I get the best loaf if I mix the batter as directed with a mixer, then pour it into the machine. I had corners with unmixed flour when I let the machine mix it. I’m so happy to have found this web site and will pass it onto others who will benefit.

By: Pat

Pat — Sun, 21 Nov 2010 22:17:22 +0000

I just have one question about making bread, does anyone use there breadmaker and do you have good results about this, also, this may not be the right area, but the yeast buns, can you use breadmaker for the dough and then transfer to the oven.
Just new to all of this. I use my breadmaker normally for bread, but now as I have an allergy to wheat I’m going gluten free.
Pat

By: OHgal

OHgal — Sat, 20 Nov 2010 19:36:28 +0000

Heidi,

I replace half the water with milk and the bread turns out great, with a nice flavor. It seems to brown more quickly, tho, so I cover the loaf with foil for the last 20 minutes or so to prevent it from getting too dark. Good luck!

By: Melissa

Melissa — Thu, 18 Nov 2010 22:23:57 +0000

to the poster who said there bread wouldn’t rise, I usually make my bread in the morning that way by lunch time it has risen and is ready to put in the oven. I noticed GF or regular bread can take anywhere from 2 to 6 hours to fully rise. also check your yeast. If no bubbles from when your mix the water, sugar and yeast often times that means the yeast is no good. I hope this helps.

By: imlovinmyhubby

imlovinmyhubby — Wed, 17 Nov 2010 18:15:10 +0000

If you have multiple food allergies I would reccomend taking a look into julesglutenfree.com she has many recipes that are free of common allergens. Her flour mix is by far my favorite. I have made her flour mix myself and also bought it pre-packaged.
The ingredients are:
•Expandex® Modified Tapioca Starch
•Potato Starch
•Corn Starch
•Corn Flour
•White Rice Flour
•Xanthan Gum

We only avoid gluten and dairy but I have many friends who cant have soy, peanuts or eggs who have also found a bunch of goodies there. Good luck!

By: imlovinmyhubby

imlovinmyhubby — Wed, 17 Nov 2010 17:39:31 +0000

I made this bread this morning using Jules baking flour. I had forgotten that her flour already has xanthan gum and added even more according to the recipe. I was afraid I’d end up with a loaf that would resemble a rubber ball but instead had a very high but fabulous textured loaf of white sandwich bread. The only thing I will do next time (aside from not adding double the amount of xanthan gum) is after letting it almost fully cook, to coat the loaf with water or milk and add some sea or kosher salt and maybe some sesame seeds on top. As it is the texture was great but I felt like it lacked a bit in flavor so experimenting with herbs and the extra toppings I think will only improve on a wonderful recipe!
PS: I’m hearing only “yums” and “mmms” coming from the dining room where my kids ages 6, 5, 3 and 2 are eating the first turkey sandwich they’ve had in almost a year and in some cases, ever! Thanks so much for posting this recipe!

By: Letty

Letty — Tue, 16 Nov 2010 05:28:20 +0000

Hi, so I’ve tried this recipe twice already and both times the bread didn’t rise. I’m using the conventional oven method and the first time I used active dry yeast and left it on top of the stove. The second time I used the rapid rise yeast and did as suggested by one previous comments of leaving it in a 170degree oven for 25 minutes and still nothing. Any other suggestions or tips? Both times i followed the proofing and had foam in my yeast/sugar mixture. What’s odd is I made gluten free pizza dough just yesterday, using the 170degree method and it worked. the dough doubled in size. Odd. Again any help is welcomed. Thanks!

By: Sarahbeth

Sarahbeth — Sat, 13 Nov 2010 15:40:37 +0000

Katrina, masa harina is in the gluten free flour mixture. You have to click on the link to see it. The mixture contains brown rice flour, corn starch, soy flour and masa harina. 80)