Oh my goodness! I just made this and this is the best recipe ever for bread! I'm going to actually copy it off and bring it with me on vacation so I can make this there. It's going to be so nice to have the bread and buns.
I made a loaf of bread with this recipe this time and when I took it out of the oven and touched it I thought something was wrong with it because it bounced back and felt so light and fluffy. I thought something had to be wrong, so I took it out and turned it upside down to cool off on the cooling rack and it was cooked all the way through.
Some of it stuck to the bottom of the pan so I picked those pieces and tried it. It was so good! I'm sitting here impatiently waiting for my husband to get home so we can have sandwiches for the first time since I was diagnosed.
This recipe is a keeper and thank you so much for all you do. It's so wonderful to be able to come on here and make a recipe and have it turn out so nice.
Wow, you have totally just made my day! Thank you so much for the comment! So you think the flavor is ok? I still feel like the flavor is a little off. I made the buns yesterday and I'm thinking it's too much butter and I might try reducing it to 2 tbsp.
You are more than welcome! I just love your blog and I love the flavor of this bread. The only thing I may do next time is to put less salt in it, but that's because my husband has high blood pressure and then we can both enjoy it.
Thank you once more for all you do with your recipes. I greatly appreciate it.
I just have to tell you that when I made the bread, I put it on a cookie tray just in case some of it spilled over well it did, but that was the best thing, my husband told me it was really good that way and I was thinking this would be good as a pizza crust. So that's what we did. Last week I made the bread again, but put it on a cookie sheet and it made the best pizza crust ever! (Okay well the best gluten free pizza crust) It was so good I made it again the following week and I've had pizza twice in the last few weeks and it's wonderful. I'm seriously thinking of making it again this week, but I may try and control myself and maybe wait until the following week. I just love that I can have a very good pizza crust now and it's so nice.
I just wanted to let you know that your bread recipe is also being used as my pizza crust. I don't think I can ever go back to anything else again.
Wow, I never thought to try it as a pizza crust! I'm going to try it myself sometime this week. The flavor of this recipe still seems off to me but I've played around with it and it never changes. I've changed the salt, corn syrup, sugar...pretty much everything but the eggs and flour/starch. Maybe I'll like it better as a pizza crust especially since I always add italian seasoning and garlic to my crusts.
Yes it did come out almost like a deep dish pizza. It to the top of the cookie sheet. I just wish I knew what the crust of Pizza hut pizza secret is because that would be perfect.
Your pizza crust ingredients sound great. I'll have to try that next time.
So I tried it a few days ago and I have to admit that I did not like it as much as my usual pizza crust which is the one from Katrina's Kitchen site here: http://glutenfreegoddess.blogspot.com/2007/03/gluten-free-beer-bliss.html
However, I did tweak the recipe a bit trying to get a better flavor and I think I did it! I've always felt there was an odd flavor to the bread/buns and I think I fixed it. I'll have to make actual buns or bread to be sure but basically what I did was add a small amount of almond flour (about 3 tbsp), took out the butter and subbed oil instead, and used honey in place of the corn syrup.
Those sound wonderful. I'll have to try it this week.
ReplyDeleteOh my goodness! I just made this and this is the best recipe ever for bread! I'm going to actually copy it off and bring it with me on vacation so I can make this there. It's going to be so nice to have the bread and buns.
ReplyDeleteI made a loaf of bread with this recipe this time and when I took it out of the oven and touched it I thought something was wrong with it because it bounced back and felt so light and fluffy. I thought something had to be wrong, so I took it out and turned it upside down to cool off on the cooling rack and it was cooked all the way through.
Some of it stuck to the bottom of the pan so I picked those pieces and tried it. It was so good! I'm sitting here impatiently waiting for my husband to get home so we can have sandwiches for the first time since I was diagnosed.
This recipe is a keeper and thank you so much for all you do. It's so wonderful to be able to come on here and make a recipe and have it turn out so nice.
I can't thank you enough.
Lisa :-)
Wow, you have totally just made my day! Thank you so much for the comment! So you think the flavor is ok? I still feel like the flavor is a little off. I made the buns yesterday and I'm thinking it's too much butter and I might try reducing it to 2 tbsp.
ReplyDeleteYou are more than welcome! I just love your blog and I love the flavor of this bread. The only thing I may do next time is to put less salt in it, but that's because my husband has high blood pressure and then we can both enjoy it.
ReplyDeleteThank you once more for all you do with your recipes. I greatly appreciate it.
Lisa :-)
I just have to tell you that when I made the bread, I put it on a cookie tray just in case some of it spilled over well it did, but that was the best thing, my husband told me it was really good that way and I was thinking this would be good as a pizza crust. So that's what we did. Last week I made the bread again, but put it on a cookie sheet and it made the best pizza crust ever! (Okay well the best gluten free pizza crust) It was so good I made it again the following week and I've had pizza twice in the last few weeks and it's wonderful. I'm seriously thinking of making it again this week, but I may try and control myself and maybe wait until the following week. I just love that I can have a very good pizza crust now and it's so nice.
ReplyDeleteI just wanted to let you know that your bread recipe is also being used as my pizza crust. I don't think I can ever go back to anything else again.
I just wanted to thank you again.
Lisa :-)
Wow, I never thought to try it as a pizza crust! I'm going to try it myself sometime this week. The flavor of this recipe still seems off to me but I've played around with it and it never changes. I've changed the salt, corn syrup, sugar...pretty much everything but the eggs and flour/starch. Maybe I'll like it better as a pizza crust especially since I always add italian seasoning and garlic to my crusts.
ReplyDeleteSo did it come out almost like a deep dish pizza?
Rachel,
ReplyDeleteYes it did come out almost like a deep dish pizza. It to the top of the cookie sheet. I just wish I knew what the crust of Pizza hut pizza secret is because that would be perfect.
Your pizza crust ingredients sound great. I'll have to try that next time.
Lisa
So I tried it a few days ago and I have to admit that I did not like it as much as my usual pizza crust which is the one from Katrina's Kitchen site here: http://glutenfreegoddess.blogspot.com/2007/03/gluten-free-beer-bliss.html
ReplyDeleteHowever, I did tweak the recipe a bit trying to get a better flavor and I think I did it! I've always felt there was an odd flavor to the bread/buns and I think I fixed it. I'll have to make actual buns or bread to be sure but basically what I did was add a small amount of almond flour (about 3 tbsp), took out the butter and subbed oil instead, and used honey in place of the corn syrup.
I'll have to try the changes. I'm about to make some more of the bread. I'll let you know how it turns out.
ReplyDeleteThis comment has been removed by the author.
ReplyDelete