Comments on: Yummy Sandwich Bread (Gluten Free, Casein Free, Soy Free)

By: Reginald

Reginald — Thu, 11 Feb 2010 16:14:18 +0000

Hello Kristen,

a good substitute for eggs is ener-G egg replacer. Use almond milk instead of water to get a good consistency without using dairy. Go to my site at http://www.fearlessbread.com and click the gluten free tab for som good recipes for focaccia, sandwich bread, and teff bread. Just use the replacer in place of eggs. Hope this helps.

By: Kristen

Kristen — Sat, 06 Feb 2010 21:17:02 +0000

Does anyone know of the best substitute for eggs in bread? Thanks

By: Julie

Julie — Sun, 29 Nov 2009 00:29:16 +0000

Thank you for posting and explaining this recipe. I’ve had to cook dairy free & soy free for several years. Now I have to be gluten free & it is really hard to find recipes that are dairy free, soy free & gluten free. So thanks for the help!

By: Reginald Beck

Reginald Beck — Wed, 18 Nov 2009 14:54:08 +0000

In reply to your comment on the large 10″ pan compared to the 8″ pan, you are correct. A pan that is 8 x 4 inches will result in a higher loaf. Also, I use a spatula to taper each end of a loaf after I put the dough in the pan to rise. I also let it rise only to just about half an inch below the rim of the pan. These 2 steps cause the loaf to dome like a regular loaf of bread. Thanks Anne.

By: Anne

Anne — Fri, 13 Nov 2009 20:26:40 +0000

What is your favorite bread machine for GFCFSF? I am looking for one for the holidays. Thanks! Anne

By: gail

gail — Wed, 11 Nov 2009 19:07:16 +0000

can i please have your recipe for gluten free soy free all purpose flour mix?thank you!

By: Reginald

Reginald — Tue, 20 Oct 2009 06:14:08 +0000

I am a former bakery owner of traditional wheat baked goods that was asked to develop a class for gluten free baking. I have found a few differences concerning rising the loaf in the pan. Unlike traditional bread which you let rise above the rim of the pan, gluten free loaves do better if you let them rise to 1/2 inch below the rim. This will usually allow the loaf to dome like a traditional loaf. Best baking to you!

By: Marilyn

Marilyn — Sun, 11 Oct 2009 07:07:33 +0000

I’m not having any luck making gluten free, egg free and dairy free bread at all! I have thrown out so much $. The bread either falls and/or is gummy. I’m very frustrated!!
What am I doing wrong?

By: Megan

Megan — Sun, 20 Sep 2009 05:03:28 +0000

Thank you! I LOVE your Yummy Sandwich Break Recipe and so does my GCFC 5 year old little guy. On a whim, I tried to see what would make it taste more sourdough-y and I think I’ve come up with a great and yummy solution.

I followed your recipe to a tee, except that I upped the flour mixture amount form 2 1/2 to 3 cups and then added 3 tsp of lemon juice and 1 cup of almond milk to the wet ingredients (I used Pacific Organic Low Fat Original Almond Milk). The result tastes a LOT like good ‘ol sourdough bread!

I baked it in my new breadmaker, a Cusinart, which interestingly enough has a Gluten Free baking mode. It turned out fantastic and I have sliced and frozen it so that we can enjoy it whenever. Thanks again for taking the time to share your terrific recipe. It’s a lifesaver!

By: Melvina Klier

Melvina Klier — Thu, 06 Aug 2009 18:13:37 +0000

Dear Mary Frances,
I have been baking of bread etc. for over 65 years, now just trying Gluten Free breads, did enjoy the Yummy Sandwich Bread, but isn’t 1 Tbsp. active dry yeast a lot for 1 loaf of bread. I usually make 4 loaves of bread at a time, I do use regular bread pans, and bake in the oven, as my oven holds 4 loaves of bread the amount of electricity spent is the same on 1 loaf as 4 loaves, but the rise in the dough is so great, have more air holes than I think there should be, so there is a small overflow of pans. So is that due to too much yeast or too much sugar, which is also 1 Tbsp. of sugar to a loaf of bread, or would the extra rise in air come from the mixture of flour and starch I use which is 3 1/4 C. white or Brown Rice Flour, 2 1/2 C. Sorghum Flour, 3 C. Cornstarch, 1 1/4 C. Potato Starch Flour mixture for 4 loaves of bread. Also used is 4 Tbsp. dry yeast, 4 Tbsp. sugar, 6 C. warm water, 8 tsp. Xanthan Gum, 4 tsp. salt, 8 eggs, 6 Tbsp. oil and 4 tsp. vinegar, which is mixed together in proper order.