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

By: Nads

Nads — Tue, 09 Mar 2010 23:09:59 +0000

All I can say is thanks sooo much Mary Frances and Jodi for this recipe as well as all variations!!!

***Elke
I can imagine that you are frustrated but please don’t bail on this recipe…I would actually suggest following the exact recipe (including flour mix) before trying any substitutions and then experiment from there. FYI different flours have different results, and varying flavors, also vinegars. I also noted that you mixed for only 1-2 mins? The suggested time given was more like 4-5 mins. Not sure about the yeast…I always use a thermometer to check the temp of my water.

By: Elke

Elke — Mon, 08 Mar 2010 22:39:15 +0000

Shawna. I used Bob’s Red Mill instead of the recommended flour. I tried it AGAIN this weekend and it did not turn out well again. I don’t like the flavor, and the loaf rose really, REALLY tall in the oven (I even cut the yeast by half) and then it totally caved in.

You do have the oven directions correct, although I would recommend checking on the rising of the bread in the warm over every 15 minutes and then checking periodically while you are baking. I had to pull mine out of the oven after 45 minutes.

I posted earlier as well about the problems I’ve been having with this bread. If anybody has any suggestions, I would greatly appreciate it. Otherwise I’m going to bail on this recipe as it is not working for me.

By: Shawna

Shawna — Fri, 05 Mar 2010 21:23:48 +0000

Will the bread turn out ok if I use Bob’s Red Mill All Purpose Flour instead of the flour mix recommended? Also, is this right for the oven directions: Let bread rise till it reaches top of pan in warm oven and then turn oven to 375 for 60 min, then let sit in oven 10 min w/oven off. Also, how full do I fill the bread pans? Any help would be greatly appreciated.

By: lucinda

lucinda — Thu, 04 Mar 2010 22:42:40 +0000

Will be trying this without xanthan gum which has msg effect, (it’s proccessing frees glutamate acid)
Anyone trying this bread avoiding msg?

By: Elke

Elke — Sun, 28 Feb 2010 22:52:21 +0000

Hello. I was recently found to be allergic to gluten. Since I’m a bread junkie, I found this website and recipe and decided to give it a whirl. My end result was extremely strange. After 40 minutes in the oven I had to yank the bread as it had risen to about 8 inches tall!!! It was like the elephant man of bread! Due to the weight, the bread collapsed in on one side. I don’t know what went wrong? Here is EXACTLY what I did.

1. I used Bob’s Red Mill gluten free flour.
2. I was afraid that my water wasn’t warm enough to activate the yeast, so I microwaved the mixture of yeast, sugar, and water for about 40 seconds and then let it sit. It developed a layer of foam so I assume that it was “proofed.”
3. I didn’t use cider vinegar, but distilled white vinegar from corn.
4. I used 3 eggs.
5. I mixed all ingredients with a hand mixer on high for about a minute or two.
6. I followed a recommendation from one of the comments and used my oven to let the dough rise. The lowest temp that my oven has is 170 degrees. After 20 minutes the dough had risen to the level of the top of the pan so I turned it up to 375 and set my timer for 1 hr.

Like I said, when I checked on my bread after 40 minutes it had risen up SUPER high and toppled over the the left. I grabbed it of the oven and after a minute I noticed that one side was caving in due to the weight and how it had toppled over. I sliced off the top and sort of managed to salvage it (sort of).

It looks nothing like the pictures here. It’s super fluffy, VERY tall, and has as bubbly consistency. The taste is alright…maybe a bit sour and/or yeasty? What could I have done wrong???

By: Sherry

Sherry — Sun, 28 Feb 2010 21:05:52 +0000

THANK YOU!!!! I’ve never made bread before, but once my hubby got diagnosed with celiac, i knew i had to because the store bought kinds are GROSS. This bread is DELISH!!
I used a bread machine on a basic, 3 hour setting. I mixed the egg/oil/vinegar in a bowl, poured into maker. I blended the dry ingredients, then dumped that into the maker, and finally i poured the yeast/sugar mix on top (I did mix the yeast and water together first to give it time to foam up, also, i used the quickrise rapid yeast)
My hubby ATE IT UP!!! Thank you so, SO much for sharing!
One question-will this bread be ok left in the pantry instead of refrigerating? I think he’ll go through about a loaf a week, but didn’t know if it would go bad if kept room temp.

By: Eric

Eric — Sat, 27 Feb 2010 21:59:55 +0000

I tried this recipe today. While I wasn’t crazy about the taste of it alone, I really liked it as a sandwich bread. This is really the first bread I have liked since I went gluten free a month ago. Spent the last 6+ years not knowing why my joints hurt so bad. Docs said I had psoriatic arthritis. Gluten free has freed me from that pain.

By: Kelly

Kelly — Wed, 17 Feb 2010 20:48:08 +0000

I love this bread too but the crust gets hard and my 7 year old doesnt like that ( I prefer it). So I just want to tell you all that I found a recipe that is similar to this bread but has a SOFT OUTSIDE and stays SOFT and doesn’t crumble. I made this other bread 6 days ago and it still is soft sitting on my counter in a zip lock bread (it’s almost gone). I am so happy with this bread because I can make my daughter a sandwich in her lunch!!!!
here is the link http://glutenfreebay.blogspot.com/2007/02/gluten-free-bread-that-just-might-make.html
Also there is a link in the comments, its also posted here
http://www.recipezaar.com/217139
I still love this bread but the other is for someone that likes a softer bread.

By: John

John — Wed, 17 Feb 2010 19:58:59 +0000

I made this bread for my gluten-free wife and daughter yesterday. They loved it!!

By: Crispy

Crispy — Thu, 11 Feb 2010 16:52:14 +0000

I made this bread in a bread machine. I followed it to the letter, however, this bread came out dense, dry and crumbling (like dry corn bread). The instructions in the back of the manual for gf bread suggested dough cyle and then the bake cycle because they didn’t have an 80 minute cycle. Does anyone have an idea where I went wrong?