Thank you so very much for posting these wonderful recipes on your blog. My friend sent me to your blog and I am in awe of your creations. I just tried this bread today and it's superb! It's light, fluffy and tastes like REAL bread. My husband is in heaven. I cannot wait to try out all the recipes featured here. I cannot thank you enough.
Thanks so much for your comments! I really appreciate them and it's always nice to know my recipes work when other people use them - I'm always a little paranoid they'll turn out badly for others.
Np! I'm at sea level and the cook time was the same, for the record. I also used sorghum flour instead of almond flour since that's what I had on hand. I ended up making a second loaf tonight and it's just as delicious. :)
I'm so glad I just found your blog! I have a ton of allergies (dairy, soy, corn, honey) and GF is the newest addition... I felt the same way about not giving up my favorite foods and can't wait to try your recipes! I will take pics and let you know when I do! I've been hesitant to try bread so I think this will be first :)
Taking the eggs out will prob lead to a more crumbly bread - it's hard to be vegan and GF because the eggs really help replace the missing gluten to keep everything "glued" together.
Not sure if anyone will see this but has anyone had a problem with the bread sinking after taking out of the oven? A reader has been having this problem and I'm at a loss at figuring out how to "diagnose" it.
I just tried this, making hamburger buns, for a bbq I am catering on Wednesday. Now I will have quality buns for those who are gluten free as well. Thanks so much!
These turned out great, thank you so much! I used an egg replacement and they still turned out well. My daughter was thrilled with how great they taste. Thank you!!
Hi, Im new to gluten free and this is my first loaf. It didnt rise, but my yeast proofed, it also seemed very dry and is quite the ugly loaf of bread. I am baking these for a friend and would like them to look better. Should the dough be similar to a wheat bread? I realized mine was awful dry, but cooked it anyway to see what would happen. It didnt appear to rise at all and I let it rest in a warm spot covered just as you stated. Thanks for your patience, I have lots of questions.
The dough seemed dry? If so I think you perhaps mis-measured something along the way. As a dough it should be the consistency of a muffin batter or just slightly thicker. GF bread dough isn't even really dough at all but is much more like batter. It won't rise a ton because it's the reaction of yeast with gluten that causes regular wheat bread to rise (and thus why it's so hard to make GF bread!) but it should rise a bit.
I suggest double checking your liquid and flour amounts.
Also, did you use the same flours and starches? Did you maybe accidentally use potato flour instead of potato starch?
Ok I didnt know the difference I have potato flour, ugh. Could I use that I didnt see any other kind of potato at the store and I had to drive 20 min to get to that store. Maybe put less in?
Aw that stinks. No there's no way to use the potato flour as it has a totally different effect on a recipe. However do you have corn starch? That should work in place of the potato starch, same amount, so 3/4 cup. If anything at least you can find that at any grocery store.
Yes I do have corn starch, thank you I will try that. I guess I will have to order the potato starch online. I didnt know it would be so hard to find the stuff I needed for gluten free cooking.
Do you have a health food store anywhere in the area? They should have all the GF flours. I feel your pain though, I live in the middle of nowhere and we have to drive 2 hrs to get to the nearest health food store or even a store that's not Walmart.
Yeah no such luck here either, I have to drive 45 minutes to a health food store. The bread looks much better and is rising on my stove now, Thank you so much!
Thank you so very much for posting these wonderful recipes on your blog. My friend sent me to your blog and I am in awe of your creations. I just tried this bread today and it's superb! It's light, fluffy and tastes like REAL bread. My husband is in heaven. I cannot wait to try out all the recipes featured here. I cannot thank you enough.
ReplyDeleteThanks so much for your comments! I really appreciate them and it's always nice to know my recipes work when other people use them - I'm always a little paranoid they'll turn out badly for others.
ReplyDeleteNp! I'm at sea level and the cook time was the same, for the record. I also used sorghum flour instead of almond flour since that's what I had on hand. I ended up making a second loaf tonight and it's just as delicious. :)
ReplyDeleteI'm so glad I just found your blog! I have a ton of allergies (dairy, soy, corn, honey) and GF is the newest addition... I felt the same way about not giving up my favorite foods and can't wait to try your recipes! I will take pics and let you know when I do! I've been hesitant to try bread so I think this will be first :)
ReplyDeleteLooks great! I will have to definitely make this bread. Have you experimented with making it vegan?
ReplyDeleteTaking the eggs out will prob lead to a more crumbly bread - it's hard to be vegan and GF because the eggs really help replace the missing gluten to keep everything "glued" together.
ReplyDeleteNot sure if anyone will see this but has anyone had a problem with the bread sinking after taking out of the oven? A reader has been having this problem and I'm at a loss at figuring out how to "diagnose" it.
I just tried this, making hamburger buns, for a bbq I am catering on Wednesday. Now I will have quality buns for those who are gluten free as well. Thanks so much!
ReplyDeleteThese turned out great, thank you so much! I used an egg replacement and they still turned out well. My daughter was thrilled with how great they taste. Thank you!!
ReplyDeleteHi, Im new to gluten free and this is my first loaf. It didnt rise, but my yeast proofed, it also seemed very dry and is quite the ugly loaf of bread. I am baking these for a friend and would like them to look better. Should the dough be similar to a wheat bread? I realized mine was awful dry, but cooked it anyway to see what would happen. It didnt appear to rise at all and I let it rest in a warm spot covered just as you stated. Thanks for your patience, I have lots of questions.
ReplyDeleteThe dough seemed dry? If so I think you perhaps mis-measured something along the way. As a dough it should be the consistency of a muffin batter or just slightly thicker. GF bread dough isn't even really dough at all but is much more like batter. It won't rise a ton because it's the reaction of yeast with gluten that causes regular wheat bread to rise (and thus why it's so hard to make GF bread!) but it should rise a bit.
ReplyDeleteI suggest double checking your liquid and flour amounts.
Also, did you use the same flours and starches? Did you maybe accidentally use potato flour instead of potato starch?
Ok I didnt know the difference I have potato flour, ugh. Could I use that I didnt see any other kind of potato at the store and I had to drive 20 min to get to that store. Maybe put less in?
ReplyDeleteAw that stinks. No there's no way to use the potato flour as it has a totally different effect on a recipe. However do you have corn starch? That should work in place of the potato starch, same amount, so 3/4 cup. If anything at least you can find that at any grocery store.
ReplyDeleteYes I do have corn starch, thank you I will try that. I guess I will have to order the potato starch online. I didnt know it would be so hard to find the stuff I needed for gluten free cooking.
ReplyDeleteDo you have a health food store anywhere in the area? They should have all the GF flours. I feel your pain though, I live in the middle of nowhere and we have to drive 2 hrs to get to the nearest health food store or even a store that's not Walmart.
ReplyDeleteYeah no such luck here either, I have to drive 45 minutes to a health food store. The bread looks much better and is rising on my stove now, Thank you so much!
ReplyDeleteThis bread is so good, if I hadnt made it I probably couldnt tell the difference. Can I mention you in my blog and send a link to this?
ReplyDeleteThanks! I'm glad the corn starch worked! And yes, of course feel free to give me a mention and link me :)
ReplyDelete