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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: White Bread #2 (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Wed, 19 Jun 2013 13:18:52 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment411</link><description><![CDATA[Question/Comment: I have got to tell you that this  gluten free bread is perhaps the best bread I have ever tasted. And to think there is no gluten. Now I have hot dogs, hamburgers, sandwiches, and all other breaded products to look forward to for the rest of my life. This
really must be God's blessings. Thanks so much for this wonderful web site and for the recipe author Rick Barrera.  You really made my day, my week, my life.
<br/><br/>
(Comment posted by Danny Kelley at 10:15 am, Wed 14th Nov 2007)]]></description><author>no@spam.com (Danny Kelley)</author><pubDate><![CDATA[Wed, 14 Nov 2007 10:15:00 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment411</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment969</link><description><![CDATA[I LOVE your bread!  One question:  Mine rises to about an inch and one half.  I have tried less yeast, but still no higher.  Am I doing it wrong or is this normal?<br/><br/>
(Comment posted by Bill Greenfield at 4:17 pm, Tue 1st Jan 2008)]]></description><author>no@spam.com (Bill Greenfield)</author><pubDate><![CDATA[Tue, 01 Jan 2008 16:17:24 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment969</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment1818</link><description><![CDATA[Rick- have tried just about every gluten-free bread recipe out there for my mom and yours has them ALL beat according to her - THANK YOU !!!!!!!!<br/><br/>
(Comment posted by michelle wojcieszek at 4:21 pm, Thu 13th Mar 2008)]]></description><author>no@spam.com (michelle wojcieszek)</author><pubDate><![CDATA[Thu, 13 Mar 2008 16:21:23 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment1818</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment1827</link><description><![CDATA[I also thought this recipe was EXCELLENT.  It was so nice to be able to mix the ingredients by hand (rather than a heavy-duty mixer) and not have to let it rise twice.  This bread is SO much better than anything you would buy for $5-6 a loaf in the store!  :)  I agree that this bread is as good or better than anything that is gluten-free or not.<br/><br/>
(Comment posted by Julie at 8:22 am, Fri 14th Mar 2008)]]></description><author>no@spam.com (Julie)</author><pubDate><![CDATA[Fri, 14 Mar 2008 08:22:25 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment1827</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment2153</link><description><![CDATA[Wow! Awesome bread and so easy to make! Mine overgrew the first time I made it so I'll make adjustments for the altitude here in the Canadian Rockies but just a great recipe with a wonderful moist texture to have plain or toasted. It's a keeper! Thanks! :)<br/><br/>
(Comment posted by Lia at 7:49 am, Sat 10th May 2008)]]></description><author>no@spam.com (Lia)</author><pubDate><![CDATA[Sat, 10 May 2008 07:49:27 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment2153</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment2539</link><description><![CDATA[WOW!! We have only been doing gluten free for a short time while waiting for a diagnosis for our daughter. It's been hard until I made this bread. Everyone in the family loves it. Our daughter is thrilled with the soft texture and the taste. The recipe is now taped to the inside of the cabinet so that it is always available when I need to bake a loaf (or two!). Thank you, Rick, for making this new phase of our lives much easier!!<br/><br/>
(Comment posted by Robin Miller at 8:02 am, Wed 23rd Jul 2008)]]></description><author>no@spam.com (Robin Miller)</author><pubDate><![CDATA[Wed, 23 Jul 2008 08:02:45 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment2539</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3254</link><description><![CDATA[Please tell me (or add to the recipe) what the consistency of the batter is supposed to be after adding the liquid ingredients.
I got a thick liquid - is that right?  Or is it supposed to be a dough?  There is no way of knowing if it's right if you don't include that information.
Thanks.<br/><br/>
(Comment posted by susan at 11:39 am, Fri 26th Dec 2008)]]></description><author>no@spam.com (susan)</author><pubDate><![CDATA[Fri, 26 Dec 2008 11:39:07 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3254</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3508</link><description><![CDATA[very good.<br/><br/>
(Comment posted by Alena at 4:10 am, Fri 6th Mar 2009)]]></description><author>no@spam.com (Alena)</author><pubDate><![CDATA[Fri, 06 Mar 2009 04:10:04 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3508</guid></item><item><title><![CDATA[Comment #9]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3670</link><description><![CDATA[Possibly the best bread I've ever had!  Susan: the dough should be very thick, not liquidy, by the time you mix the dry and wet - maybe you mis-measured something?  Bill: The bread should rise about the height of a normal loaf of bread that uses gluten - mine was maybe 5 or 6 inches high after baking.  Before baking, when the yeast is fermenting, my dough raised about an inch.  Make sure your yeast isn't expired, and using less will make it rise less.  Lukewarm water and a warm room will make the yeast ferment, but if it's too hot the yeast will die off before baking.  Hope that helps!<br/><br/>
(Comment posted by Alyson at 6:27 pm, Sun 19th Apr 2009)]]></description><author>no@spam.com (Alyson)</author><pubDate><![CDATA[Sun, 19 Apr 2009 18:27:28 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3670</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3678</link><description><![CDATA[Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?<br/><br/>
(Comment posted by Angie at 5:29 pm, Mon 20th Apr 2009)]]></description><author>no@spam.com (Angie)</author><pubDate><![CDATA[Mon, 20 Apr 2009 17:29:46 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3678</guid></item><item><title><![CDATA[Comment #11 (Reply to Comment #10)]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4794</link><description><![CDATA[I have made this bread both in oven and bread machine with a couple of changes:
a) I replaced the skim milk powder with two tablespoons of yogurt
b) change to two x-large eggs instead of four medium (as I buy only xlarge)
c) I add two tsp of vanilla & two tsp of baking powder
d) when I make it on the bread machine - I only make with half the ingredients<br/><br/>
(Comment posted by Chandreyee at 9:36 am, Thu 29th Oct 2009)]]></description><author>no@spam.com (Chandreyee)</author><pubDate><![CDATA[Thu, 29 Oct 2009 09:36:07 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4794</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3745</link><description><![CDATA[Am anxious to try this after the rave reviews..what is a 'Bread Tin?'  a loaf pan?<br/><br/>
(Comment posted by missie at 7:49 pm, Sun 10th May 2009)]]></description><author>no@spam.com (missie)</author><pubDate><![CDATA[Sun, 10 May 2009 19:49:02 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment3745</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4089</link><description><![CDATA[Excellent bread. A little dense, but moist. My wife is the one with the allergy, but the whole family likes this bread so much, we probably won't by regular bread again. I didn't have Tapioca flour so I substituted 1/2 cup of potato flour and 1/2 cup of soy flour and it turned out great. Thanks Rick Barrera, Keep 'em coming!<br/><br/>
(Comment posted by Aaron at 5:11 pm, Mon 20th Jul 2009)]]></description><author>no@spam.com (Aaron)</author><pubDate><![CDATA[Mon, 20 Jul 2009 17:11:32 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4089</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4456</link><description><![CDATA[OH MY GOSH.  I was diagnosed with celiac disease a year ago next month and after 4 attempts at homemade gluten free bread, I had nearly given up for good.  I always use recipes that are highly recommended (which I'm now realizing does NOT mean everyone will actually like them) and prepare everything exactly as stated.  I have scoured the internet looking at tons of new recipes for bread before deciding on this one.  All I can say is THANK YOU, a million times thank you.  This bread is amazing.  Now I must know, does this guy have more recipes?<br/><br/>
(Comment posted by Kimberly at 6:13 pm, Mon 28th Sep 2009)]]></description><author>no@spam.com (Kimberly)</author><pubDate><![CDATA[Mon, 28 Sep 2009 18:13:15 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4456</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4797</link><description><![CDATA[Excellent!  Best Ever!  Made the bread in the "Breadman Ultimate" machine using the "Gluten Free" Bread setting.  Perfect.  Thank you so much.  Am new to the program and craving seriously good tasting bread for last 3 months.  Family loves it also.  Used 2 packages "Red Star" quick rising yeast.  Again, thank you for sharing.<br/><br/>
(Comment posted by Ren at 4:24 pm, Thu 29th Oct 2009)]]></description><author>no@spam.com (Ren)</author><pubDate><![CDATA[Thu, 29 Oct 2009 16:24:30 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment4797</guid></item><item><title><![CDATA[Comment #16]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment8110</link><description><![CDATA[Great bread recipe.  If you want to speed up the rising time, proof the yeast first by putting the warm water, 1 TBS yeast and sugar in the bowl.  MAKE SURE TO REDUCE THE YEAST AMOUNT.  After the yeast starts bubbling well, add the rest of the ingredients.  Keep an eye on it once it goes in the pans because it usually rises in 20 minutes or less.  Only let it get within a half inch of the top of the pan because it rises significantly in the oven.  If you double this recipe it will actually spread out into three loaf pans.<br/><br/>
(Comment posted by Marilyn Rainey at 6:59 am, Tue 1st Feb 2011)]]></description><author>no@spam.com (Marilyn Rainey)</author><pubDate><![CDATA[Tue, 01 Feb 2011 06:59:52 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment8110</guid></item><item><title><![CDATA[Comment #17]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment8303</link><description><![CDATA[I have a daughter in law who has taught me the benefits if gluten free baking and cooking. Over the years, I have tried many, many gluten free bread recipes. I'm not celiac, so you might wonder why I would be so persistent in my pursuit of the perfect gluten free bread. I like to serve bread at family meals and I don't think she deserves to be left out. Plus, I really like the challenge. This is an AMAZING recipe. I have made it a few times now and it is by far the very best recipe. (I needed to buy a larger, proper bread/loaf pan because as it rose, it slopped over the sides of my regular loaf pan.) So, thank you so very much for your determination to perfect a bread recipe.<br/><br/>
(Comment posted by Cathy at 1:09 pm, Wed 9th Mar 2011)]]></description><author>no@spam.com (Cathy)</author><pubDate><![CDATA[Wed, 09 Mar 2011 13:09:48 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment8303</guid></item><item><title><![CDATA[Comment #18]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12051</link><description><![CDATA[I also had a thick liquid, so I added more flour(s) to firm it up.  I used large eggs. Next time I'll try 3 and cut back on the water to start with.  Excellent flavor though, I'll definitely make this again, thank you!<br/><br/>
(Comment posted by Michelle S at 4:42 pm, Sat 14th Jul 2012)]]></description><author>no@spam.com (Michelle S)</author><pubDate><![CDATA[Sat, 14 Jul 2012 16:42:10 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12051</guid></item><item><title><![CDATA[Comment #19]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12252</link><description><![CDATA[Great recipe! The bread turned out beautiful but I did have to place aluminum foil over the top of the bread during the last 15 minutes as it was browning too fast.<br/><br/>
(Comment posted by mary at 1:55 pm, Sun 29th Jul 2012)]]></description><author>no@spam.com (mary)</author><pubDate><![CDATA[Sun, 29 Jul 2012 13:55:50 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12252</guid></item><item><title><![CDATA[Comment #20]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12883</link><description><![CDATA[Excellent!  Used two gums and added 1t Psyllium powder.  See photos on my blog<br/><br/>
(Comment posted by S Wilson at 5:24 pm, Wed 19th Sep 2012)]]></description><author>no@spam.com (S Wilson)</author><pubDate><![CDATA[Wed, 19 Sep 2012 17:24:00 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment12883</guid></item><item><title><![CDATA[Comment #21]]></title><link>http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment13317</link><description><![CDATA[Love this bread. It stayed moist for a week. I don't eat bread everyday or it would not have lasted that long. But I have a question: what do you mean by removing the light?<br/><br/>
(Comment posted by Jeanie at 8:06 am, Wed 24th Oct 2012)]]></description><author>no@spam.com (Jeanie)</author><pubDate><![CDATA[Wed, 24 Oct 2012 08:06:47 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/457/1/White-Bread-2-Gluten-Free/Page1.html#Comment13317</guid></item></channel></rss>